How do you put water and food in the omlet cube overnight?

[CatieB]

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.

[Ain't Nobody Here]

I always use Hugh Fearnley-Whittingstall's recipe. It generally works well .

[kinsk]

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!

[mullethunter]

You need to make sure the oil is smoking hot when you put the batter in, and I cook at 220

[Mrs Webmuppet]

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.

[chickencam]

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.

[patsylabrador]

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.

[CatieB]

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

[mullethunter]

Try James Martins recipe. He is a Yorkshire man after all

[Alis girls]

I suspect the answers no but can you freeze T in the H?

[mullethunter]

Don't know sorry - there's never any left!

[Cinnamon]

I am afraid I use a batter mix - Aunt Bessies is brilliant.

That, & make sure the fat is smoking hot - perfect every time

[Ain't Nobody Here]

Guess what we're having for tea ? I'll report back on the sogginess, if any!

 

[Blackrocksrock]

WOW to that one - a great toad!

[Ain't Nobody Here]

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 .

[Purplemaniacs]

That looked very tasty ANH. Glad you all enjoyed it.

 

Chrissie

[sparkysmum]

Thats, some T in the H, ANH Mine has NEVER looked like that!! Recipe please

[CatieB]

Mine has never ever looked anything like that and never puffs up like that Whhhh...oooww

[Ain't Nobody Here]

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.

 

[Valkyrie]

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!

[sparkysmum]

Thanks for that ANH will give it a go

[Valkyrie]

We have beef for tomorrow - I'm thinking Yorkie pud! Probably be a soggy disaster as I haven't done it for years!

[soapdragon]

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

[Ain't Nobody Here]

Don't feel inferior. Mine is always a bit soggy right in the middle .

[chickencam]

Not happy

 

I always thought that I could do a pretty good Toad, but yours has just blown me out of the water.