Toad in the hole problems

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jwn

Toad in the hole problems

My sausages are fine however when I cook the yorkshire pudding batter mix it remains thick and stoggy at the base and doesn't rise properly at the sides. I make sure that the oil is really hot before I add the batter. My oven dish is a good size so I can't think where else I'm going wrong.
Luv to hear your comments/suggestions

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Davidscricketwidow

Toad in the hole problem

Hello my name is Jeannette I used to have the same trouble until I found a book by Mark Hix, British Regional Food and I can now make wonderful yorkshire pudding, 250g plain flour, good pinch salt, 4 medium eggs beaten, 500-600ml milk. Mix flour & salt together, whisk in the eggs and a little of the milk until the mix forms a good paste, carefully mix in the rest of the milk trying not to beat it too much, until a thick pouring consistency is achieved. pour in tin and cook for 30 minutes. I could not believe it, I am guessing it is the air that you whisk in that makes it rise so well, give it a try and let me know how you get on.

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sam from worthing

claggy hole......

what recipe are you using for your hole?

as you can not go wrong with delias recipe.

http://www.deliaonline.com/recipes/cuisine/european/english/toad-in-the-hole-with-roasted-onion-gravy.html

as it has so recently been pointed out to me - all be it i been a member here since year dot (well almost) do check your oven temperature, it could be it isn;t working as well as you would like it to, therefore you may need to some tweaking done.

do you have problems with other baked goods?

I would try a victoria sponge recipe - delias of course...

http://www.deliaonline.com/recipes/cuisine/european/english/victoria-sponge-cake.html

as a sort of oven temp tester.....follow delias guidelines and watch your oven - even use post it note to write down the oven temp - and then set a timer - and "eye" watch too, to see how your timings and temp setting fair.

as an example - I make above vic sponge regularly - but since moving - and learning a new oven, i cook it on 140c rather than 170c and i only need 20 mins as delias says...

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Esther R

Toad in the hole problems

I agree that oven temperature, size of tin and position in the oven are really important but I hope this suggestion is not too simple and obvious. Once the yorkshire pudding or toad in the hole is in the oven, the door must not be opened until it is cooked. The blast of cold air causes the pudding to collapse if it is not completely cooked.

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jwn

Thank you so much

Thanks for your reply. I will try this batter mix as it is different to the one i was using. I will let you know the outcome very shortly.
Very kind of you
regards

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jwn

toad in the hole returns

thanks for your reply. All other baking turns out fine. The batter mix is taken from an old reciepe book so i will try delia's. I will let you know the outcome very shortly.
regards

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jwn

toad in the hole returns

thanks for the reply. Luckily I have a glass oven door so I can see whats happening inside. This is good for me as it can be too tempting to check on things. I have been given another batter mix to try so I will let you know the outcome shortly.
regards

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jwn

me again

I forgot to say how cute your cat looks in the photo. What's your cat's name and how old? I love animals and have an old dog called Gemma and 3 guinea pigs.
regards

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Darkginger

Toad in the hole

Just a thought - are you using a metal tin to make your toad in? If not, it may be that the heat isn't being conducted through to the batter well enough.

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Honey

Toad in the hole problems

Darkginger, you just beat me to it... I was going to say exactly the same thing. I use a roasting tin because metal is a better conductor of heat and keeps everything nice and hot. Really important to get that fat/oil hot before you put your mixture in. In fact I put my tin on the hob to keep warm while I add the mixture and then straight back in the oven.

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JAMES

Toad in the hole

Interestingly, I don't think I've ever made one in a metal tin!!!

I used to always use pyrex and now I use a earthenware one (Is that the right term?)

mine always works out really well, I use Delia's recipe.

Actually, the last one I made for friends was practically pushing the oven door open! :)

Good luck! When you've cracked it you'll be fine, such a good meal, one of my faves.

x

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JAMES

Toad in the hole.

Don't know if this link will work, but its supposed to make this set of pics only, available for public viewing.

There is a pic of a toad in the hole I did several years ago on here, just thought I'd share (And apologies for posting a link, I know its not allowed!!)

http://www.facebook.com/media/set/?set=a.166000468386.119640.548238386&type=3&l=313be8806f

Copy and paste, and its pic number 5. This would have been done using Delias recipe.

X

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Esther R

For JWN

My cat is called Esther - I have stolen her name! She must be about 5 years old now. We have had her for 3 years and she was a rescue cat. I think she is cute - but then I am biased!

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jwn

Cutie

She is lovely. Our dog Gemma was from a rescue home. Gemma is now 13 and we have to watch her weight as she eats anything, including the bread we throw out for the birds if we are not watching. Gemma loves sitting in the middle of the kitchen supervising the meals and she knows exactly when the left overs are coming her way especially when cooking a roast.
I'm such a big softy when it comes to animals.
speak to you soon

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jwn

toad in the hole

I think that's where i'm going wrong as i have been using a clay pot style oven dish. I did try making them using a muffin tin and they turned out well.

Thanks for your response.

 
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