Toad in the hole?

[alittlebitshy]

anyone?? how??? I gatheer you do the batter mix, and pour over sausages ina ahot pan, but WHAT short of pan??? just roasting tray or other????

argh

metal tin (gets hotter), a deep roasting tin is fine. We had this yesterday and the kids loved - first time I'd made it for years!

I've used metal cake tins before now, or bun tins for small individual ones.

You have to put the oil in the roasting tray and pre-heat it until the oil is smoking hot, then add the sausages, pour the batter over and get it back in the oven as quickly as you can to keep the oil as hot as possible.

brown the sausages first

toad in the hole

4oz plain flour sieved with 1/4 teaspoon of salt
2 size 3 eggs
1/2 pint milk
1oz of white cap
1lb chipolata sausages.

have ready a baking tin..7 by 11 inches
make batter [see below]
place fat in baking tray and heat in oven gas 220/gas 7
when hot put in sausages and pour batter over them ..cook for approx 40 mins

BATTER

place flour and salt in mixing bowl
make a well in the middle and add the eggs mixing well.
gradually add half the milk then beat with a wooden spoon [the batter not your wife/husband !}
for 4=5 mins stir in remaining milk if you let the batter stand .[makes it rise more]stir before use

I don't actually brown the sausages when I do this for dh - unless they're really big and wouldn't cook through properly.

Sorry, probably a thick question, but what is 'white cap'?

Also, does anyone have a milk-free version?

I dont put white cap ( whatever it is) in i just do milk eggs flour and brown sausages a tiny bit first !

delia

Sorry, got over excited about succeeding in posting a link and forgot to write the rest of my message! I always use DElia's recipe, easy and fail safe

i did my first successful link yest... it's sad how clever you feel sin't it? lol

thanks......

so it does look really easy.... and would my roasting tin a al roast pots and chicken be suitable???????

oops white cap is lard!! lol not even sure its available any more lol

I use
1 cup milk
1 cup flour
1 cup eggs
1 tbsp vinegar
pinch salt & pepper.

mix all together. brown sausagesin the roasting tin, then put in oven to get really hot, then pour batter over & cook for about 40 mins.

using the cups is a. easier, & b. ensures right proportion of eggs

Can it be done without milk?

not tried without milk..do you have an allergy?

would soya milk not do? why not try? only takes 5 miinutes to make so if it's horrid it's no big deal

You can make it with soya or rice milk, if you like it - both are fine for cooking. I wouldn't have thought the batter would work without some sort of milk though.

Dd and I aren't too good with milk. I'm trying to cut down on using dairy in cooking.

But what I wondered aobut, WWB, is that milk is richer in fat and protein than milk-substitutes are, and whether that would make a diff. I've never managed to make decent real eggy-custard using milk-substitutes.

replace half the milk with stock! any good?

I have some vegan cookbooks and they simply replace standard milk with soya milk in the same quantities. I guess if you try it and don't like it you could experiment with adding some vegan cream substitute to the soya milk until you got the right balance ... although that's a lot of faff!

Using skimmed milk instead of full fat doesn't affect making batter for toad in the hole though, so I wouldn't have thought the fat content was that important.

I shall have to do some experimentation! Thanks.