Best Batter....?

Question

What is the best batter for making toad in the hole so as it goes nice and crispy?? Recipes please thank you

Answer 1

I always use this site, it's great! They show you a video, you can also print the recipe!
(see below)

Answer 2

Welcome to this guide for making a great delicious beer batter.

To begin with, make sure you have all the ingredients from the list below, then follow the instructions provided.

Ingredients

225g/8oz self-raising flour,
salt and freshly ground black pepper or Paprika
300ml/10fl oz fridge-cold lager ,Strong Beer,Guinness etc

Instructions To make the batter, sift the flour and a pinch of salt into a large bowl and whisk in the lager to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt

Part cook the Sausages (nice and thick pork sausages are best)

Make sure you have a suitable dish to put your ingredients in for cooking. Make sure the sides are not too high.

Place some beef dripping/fat in the dish just enough to cover the bottom and heat until the dripping is at its highest temperature (just before it smokes).

Remove dish from the oven pour in you batter and place your sausages in the batter return to the oven and cook on a high heat until batter is crispy on the top and sausages are cooked.

First let me say when it comes to batter recipes . . . NO eggs! With the exception of egg whites in the tempura batter, eggs are the enemy to a good batter, they make them soggy, spongy and more like a cake mixture.
So if you have a batter recipe with eggs in it, do me a great favour and ceremoniously burn it!


Not too many of these as they are high in calories..

Answer 3

try this one..

Toad in the Hole III

"Tasty pork sausages cooked in a crispy Yorkshire pudding!! Serve with onion gravy."

4 servings

PREP TIME 10 Min
COOK TIME 40 Min
READY IN 50 Min

INGREDIENTS
8 links pork sausage
1 tablespoon vegetable oil
2 cups all-purpose flour
4 eggs
1 cup milk
salt and pepper to taste
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).
Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.
Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.
Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the center is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

Answer 4

What batter? My toad consists of a slice of bread with a hole in the middle, fried in butter, turned over, into which I drop a fresh whole egg to fry. Crispy edges, cover to cook through.

Answer 5

I am the queen of batter, lol, halfway up sausages if using this batter mix, three eggs seperated and beat the whites until almost fluffy, add the yolks and milk and a capful of oil (olive, sunflower) add a spoon of bicarbonate of soda and mix it all up , then leave it to stand for 20 mins, then add flour and mix until smooth, a dropping consistency is ok, then leave for an hour, part cook sausages add to tin and pour in batter mix and put into preheated oven 200 degrees c for about 15 - 20 mins et viola, soft and fluffy yp with succulent sausages,

Answer 6

A small amount of vinegar in the batter helps it to crisp up. About a tablespoonful.
RoyS

Answer 7

for the crispiest well risen batter for toat in the hole beat half pint of each of the following eggs milk and flour leave to rest for at least half hour the longer it rests the more it rises

Answer 8

The recipe JimmyD suggested is the way I make them, only we call them either gashouse eggs (what my father called them as a child in Georgia) or popeyes.

Answer 9

make mine a pint................. oops misread the question!