CatieB Posted September 13, 2014 Share Posted September 13, 2014 I have tried lots of recipes and I always get a stodgy uncooked mess that looks well cooked and brown. I had thought it was because I only use a little fat so tonight I followed the recipe. Still a disaster. It was 100g of flour 300ml of milk and an egg. That batter did look runny and I only ever have skimmed milk in the house. Is this the problem. Cooked at 200 in a fan oven for nearly an hour. Over cooked on too and stodge underneath. Any help greatly appreciated. As an added incentive I need to sort this as DH has set a challenge and says he will do it next weekend and be successful. The gauntlet is down. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 13, 2014 Share Posted September 13, 2014 I always use Hugh Fearnley-Whittingstall's recipe. It generally works well . Quote Link to comment Share on other sites More sharing options...
kinsk Posted September 14, 2014 Share Posted September 14, 2014 I always use slimmed milk so don't think that's the problem. I make my batter with equal volumes of egg, flour and milk, and a pinch of salt. Start off measuring the eggs to set your volume. I put the sausages in an oven proof dish, I have a great cast iron one which I always use, with some oil. Put in the oven about 180ish for about 10 mins. Quickly turn the sausages, pour the batter in and watch it rise. You've got me wanting toad in the hole now! Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 14, 2014 Share Posted September 14, 2014 You need to make sure the oil is smoking hot when you put the batter in, and I cook at 220 Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted September 14, 2014 Share Posted September 14, 2014 I use the Jamie O recipe which has 3eggs in it. The secret is to get the oil smoking hot and don't open the oven until it is cooked. Use a really hot oven too, around the 220oC Mark. Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 15, 2014 Share Posted September 15, 2014 To get a good rise you need a batter that has 2-3 eggs minimum in it, but remember if you are putting more eggs in reduce the milk slightly so that the batter is not too runny, you need it to be like double cream thickness. I usually cook mine for about 45 minutes in a hot oven initially but then I turn it down slightly once risen so that it cooks through. My OH loves it to be a bit soggy in the middle but I prefer it firmer so we meet in the middle somewhere. Quote Link to comment Share on other sites More sharing options...
patsylabrador Posted September 21, 2014 Share Posted September 21, 2014 I've given up on Toad, and just cook the sausages and yorkshires separately. I would always end up s"Ooops, word censored!"ing soggy battery off the sausages so at least this way it looks appetising. Quote Link to comment Share on other sites More sharing options...
CatieB Posted September 21, 2014 Author Share Posted September 21, 2014 umm lots of food for thought here However there isnt really a common theme for success, as I notice lots of different oven temperatures. I am going to start with a thicker batter using more eggs. Thanks Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 21, 2014 Share Posted September 21, 2014 Try James Martins recipe. He is a Yorkshire man after all Quote Link to comment Share on other sites More sharing options...
Alis girls Posted September 24, 2014 Share Posted September 24, 2014 I suspect the answers no but can you freeze T in the H? Quote Link to comment Share on other sites More sharing options...
mullethunter Posted September 24, 2014 Share Posted September 24, 2014 Don't know sorry - there's never any left! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 26, 2014 Share Posted September 26, 2014 I am afraid I use a batter mix - Aunt Bessies is brilliant. That, & make sure the fat is smoking hot - perfect every time Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 26, 2014 Share Posted September 26, 2014 Guess what we're having for tea ? I'll report back on the sogginess, if any! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted September 26, 2014 Share Posted September 26, 2014 WOW to that one - a great toad! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 26, 2014 Share Posted September 26, 2014 I can report that it was lovely and puffed up although the bottom in the middle was a bit soggy (but perhaps it's always like that?). There were no complaints from the boys, in any case . Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted September 27, 2014 Share Posted September 27, 2014 That looked very tasty ANH. Glad you all enjoyed it. Chrissie Quote Link to comment Share on other sites More sharing options...
sparkysmum Posted September 27, 2014 Share Posted September 27, 2014 Thats, some T in the H, ANH Mine has NEVER looked like that!! Recipe please Quote Link to comment Share on other sites More sharing options...
CatieB Posted September 27, 2014 Author Share Posted September 27, 2014 Mine has never ever looked anything like that and never puffs up like that Whhhh...oooww Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 27, 2014 Share Posted September 27, 2014 Here's the recipe I always use. The top line above "groundnut oil" is missing - it says "1tbsp lard, sunflower or groundnut oil", although I never measure it out. Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 27, 2014 Share Posted September 27, 2014 Oooh ANH that looked good. I haven't made them for years. Maybe it's time to have another bash. My mum used to do the individual ones. Well, put it this way - she used to do them until that day when OH was able to witness these weird rubbery things that could bounce off the walls. I kid ye not - not soggy, not puffy, but solid bendy and absolutely tasteless lumps. She never did like cooking - we always had liquified veg too. Since I left home she has improved an awful lot - you actually can see cauliflower and not confuse it with some white sauce! Quote Link to comment Share on other sites More sharing options...
sparkysmum Posted September 28, 2014 Share Posted September 28, 2014 Thanks for that ANH will give it a go Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted September 28, 2014 Share Posted September 28, 2014 We have beef for tomorrow - I'm thinking Yorkie pud! Probably be a soggy disaster as I haven't done it for years! Quote Link to comment Share on other sites More sharing options...
soapdragon Posted September 28, 2014 Share Posted September 28, 2014 ANH - I now have Yorkshire Pudding envy and an inferiority complex Mine always puffs up then burns at the edges whilst remaining soggy ish on the inside Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted September 29, 2014 Share Posted September 29, 2014 Don't feel inferior. Mine is always a bit soggy right in the middle . Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 29, 2014 Share Posted September 29, 2014 Not happy I always thought that I could do a pretty good Toad, but yours has just blown me out of the water. Quote Link to comment Share on other sites More sharing options...
