Did you put the batter in a tin or straight in to the Remoska?
I knew I would get there in the end !!
Toad in the hole, with a red onion gravy ( bit of red plonk in it too)
Better pic this time , I have to share it tasted bloody luverly ....!!! The pud is a lot deeper than you think, I served up in a large pasta bowl so as to not waste any gravy !!!
toad.jpg
Channa
Did you put the batter in a tin or straight in to the Remoska?
Straight in the Remoska worked for me, Carol. But make sure the Remoska is really, really, smoking-oil hot before you add the mixture.
Elaine
I bought a loaf "tin" from home bargains. But it is silicone so you can distort it to fit.
I used my spare stock pot and placed it on the hob the heater part of the remoska fits perfect. I put some oil in the loaf tin switched on the remoska and hob no 4 to get the heat as scampavan suggests.
Added the sausage whilst the oil got smoking.
The mix was third flour eggs and ss milk and a pinch of salt ( I used 2 eggs) the third mix, is what I used in the restaurant for Sunday carveries never lets you down.
On a personal note I prefer the silicone loaf tin because easier to clean and oven gloves you can remove from the remoska but that is personal choice
Channa
Not had "Toadintole" for years, going to have to reintroduce it in to my life, wonder if I can do it in my new double skillet? when out in the van....mmmm![]()
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