Monday, 30 November 2015

Toad In The Hole Special

Ooh no more is it a sad day when there's no sausages to go to make toad in the hole , in fact you can you up your left overs ! And toad in the hole us very warming these dark evenings as the leaves blow by.


200g Wholemeal flour (usually it is plain but I had run out)
a pinch of English mustard powder
pinch of salt ( used Maldon salt)
3 eggs
300ml milk
Left over cubed beef, chicken, lamb etc
1 onion chopped to go in the gravy later.


Heat your oven to 220c

Divide the oil into the individual Yorkshire tins or a  baking tin

1. Combine the sieved flour mustard and salt in a bowl then stir in the eggs. Then with a whisk , whisk until smooth.

2. Pour the mixture into either individual Yorkshire tin or  baking tin.

3. Stir in the cubed beef/ lamb chicken etc

Bake for 20-25 minutes.

4. Caramelise the chopped onion in a pan and add it to gravy when the Yorkshire pudding is ready.

If your Yorkshire suffer from soggy bottoms then you could add a little batter to the bottom of you individual tins or large baking , adding in the remaining batter for the last 15 minutes .

I think you can get wholemeal to raise more with a fair wind and the Mary Berry behind you , or Paul Hollywood I wouldn't say no to his help.

1 comment:

  1. Ooh how's that for timing? We were saying earlier that we hadn't had toad in the hole for ages, I'm going to give this a go. Thank you :)


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