Toad in the Hole

This is another ‘not strictly baking’ recipe but as it involves flour and egg and cooks in the oven I thought I would include it.

First I put 4 oz plain flour, 5 fl oz milk, 5 fl oz water, an egg, salt and pepper in a mixing bowl.

These were then whisked together to make a batter –  this is the same recipe I sometimes use for Yorkshire puddings.  My mum taught me that I should leave the batter to stand at this point for at least 30 minutes but I have not really found it makes any difference.

It is also usual to cook Yorkshire pudding or toad in the hole in a dish in which oil has been preheated.  However, in this case I used a Pampered Chef stoneware dish which would crack if I poured cold batter into it once heated so I lightly oiled it, put the sausages in then poured the batter around and put it in a preheated oven.

The resulting toad in the hole was light and airy, crunchy around the edges and more dense in the middle – just how I like it…

Yorkshire Puddings

I’m not really sure if Yorkshire puddings constitute baking as such but they taste delicious and roast dinner wouldn’t be the same without them.

We had roast beef on Sunday, a traditional partner to Yorkshire pudding.  Just whisk up some plain flour, milk, eggs and a pinch of salt and pepper.  Heat oil in a muffin tin in the oven (or as in this case bake them without oil in a stoneware muffin tray which goes straight into the oven with the raw mix in) and bake at a high heat until puffed up and golden.  At this point they are crispy on top and soft inside.  If you like them more crispy throughout just lower the oven heat and bake for a little longer.