To have made toad in the hole for dinner with self raising flour?

[megapixie]

Because I only noticed we ran out of plain flour at the last minute?

We have Linda McCartney sausages in a savory cake (although is rather nice and crispy).

And home made trifle for dessert :)

Yummy! Can I come for tea?

I have made it with self raising flour before and it turned out fine.

I'm at MIL's house and have just had to make macaroni cheese with either a) wholemeal plain flour or b) self raising.

I went for the wholemeal plain. It was fine. Might try self raising next time.

Its fine to use any flour for a sauce..

IF it worked and tasted nice then 'tis not unreasonable.

To come on here and mock those of us who have not planned dinner yet however...

We had toad in the hole too. I used plain flour, but I have in the past used self raising, and on another occasion used bread flour when we've run out. Makes very little difference as far as I can see. Wholemeal flour otoh in yorkshire is revolting.

YANBU....but why would it make any real difference?

I always use self raising for toad. It puffs up something grand around the sausages - spoonful of mixed herbs, pinch of salt, 3 eggs, 3tbs (heaped SR), about 2/3 pint milk and half a cup of fizzy water. And 12 really good pork sausages. Comes out a treat in the roasting dish. Mmmmm maybe tomorrow - softly braised onions, baked beans .......

How else would you make it?!

If not SR, how would it rise?!

D'you all know (whispers...) I've never made toad in the hole?

I am inspired, and will try it next week! (We've already had sausages this week!)

Can you expand your recipe Married? Do you partially cook the sausage first? How long does the toad need to cook for?

Cheers!

I'm about to have Mac cheese made with SR flour as I'd run out of plain.

It tastes fine (this is leftovers).

I put a bit of light olive oil (traditionally lard) in the roasting tin, get it really hot and then put in the sausages - then I brown them for about 20 mins in the oven. Near the end of the 20 mins turn up the heat so the oil's really sizzling (like you would for Yorkshire pud) then pour in the batter and give it about another 40 minutes. I use 12 big sausages and traditional sized rectangular roasting tin - prob about 12" x 8". I hope this works because it's a recipe that has evolved and the quantities for the batter aren't exact. You need to get it to a consistency where it isn't thin and runny but sort of plops if you go in with the back of a wooden spoon so not thick either. Oh I can remember my granny teaching me to make batter now - and shortcrust pastry and rock cakes and a white sauce. I called my dd after her too - she was so lovely and dd looks just like her but they did't meet. Sorry turned a floury thread a bit a sloppy.

I didn't think you could use SR flour.The TV Chefs (especially the Yorkshire ones) always bang on about plain flour and beef dripping.

My Yorkies were notoriously rubbish (like a cream cracker not fluffy and light) until I bought one of those halogen cookers (glass).

Now I can whack up the temp to 250c, not open the little oven and see how they are doing through the glass.
Plain flour, veg oil (vegetarian) and a spoonful of vinegar - A La Brian Turner.
Amazing!

Bollocks bollocks bollocks. DH was sent out for plain flour and bought wholemeal flour. A quick google suggested it might be ok and I was looking forward to it too much to just have sausages.

Is it going to be shite? :(

Gwendoline, sieve the wholemeal flour to take the bran stuff out, it will probably be OK if you don't but might be a bit heavy.

I always use 2 eggs in t in the h and for yorkies, and they really puff up.

Another example of Broken Britain.

I blame the parents, and Homepride.

Damn, it's already in.

I could slap DH. He has a thing about wholemeal being healthier than white which is fine and dandy mostly but he doesn't get that you can't just substitute willy nilly. I've been looking forward to this all day and if it's crap I'll sulk, lots.