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Toad In The Hole
oxben
22-02-2008
Hello,

Can someone suggest a sure-fire recipe for the batter part of Toad In The Hole? My batter never seems to rise nicely and seems to be quite stodgy.. maybe not enough milk ?

Anyway suggestions please! It will be my dinner tonight along with mash potato and gravy. YUM!

Ta.
indianwells
22-02-2008
Equal volume flour (plain), eggs and milk. Make sure the oven is really hot and pre-heat the dish you are cooking it in. That should do it. I always add a dollop of grain mustard or Dijon to the batter mix as well.
jude1979
22-02-2008
I always use 4oz flour, 1 egg, half a pint of liquid which is half milk and half water (so 1/4pint milk and 1/4 water) and a pinch of salt.

Make it about 30mins before you put it in oven, put sausages in tray with fat/lard and put in oven first, wait for the fat to be spitting hot then pour on mixture. takes about 40mins.

i quite fancy some now....
Ads
22-02-2008
The recipe on the Delia Smith website works well for me
Anita_Blake
22-02-2008
I never weigh my better mix, just make sure the fat is piping hot and the better really cold, try adding an ice cube or two to the mix instead of a tablespoon of water/milk.

I also normally add an extra egg white, which seems to help give it height without any stodginess.
squirts mum
22-02-2008
I always use 5oz of flour , 2 extra large eggs & enough liquid till it becomes like double cream. Really hot oil, brown my sausages & then chuck it all in, don't open the oven for 20mins (really hot oven) then turn down to about 190 for the rest of the cooking. This recipe has never failed and sometimes it rises so high I have to move the shelves down.
Jalabert
23-02-2008
Originally Posted by jude1979:
“I always use 4oz flour, 1 egg, half a pint of liquid which is half milk and half water (so 1/4pint milk and 1/4 water) and a pinch of salt.

Make it about 30mins before you put it in oven, put sausages in tray with fat/lard and put in oven first, wait for the fat to be spitting hot then pour on mixture. takes about 40mins.

i quite fancy some now....”

That is the recipe I have used for years and it has never failed.
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