Pouring Batter Recipes

Toad In The Hole

Batter as for Yorkshire Puddings

8 oz (250g) sausages (or lamb chops, or steak)

Skin the sausages (or leave skin on if you prefer). You can cut the sausages into smaller pieces or use them whole. Place in a cooking tin and cook in a hot oven at 425F, 220C or gas mark 7 for around 10 – 15 minutes.

Remove the tin from the oven and pour the batter mix over the partly cooked meat and then cook for a further 30 minutes.

Pancakes

Using pouring batter (Yorkshire pudding) mix.

Melt a small amount of fat or oil in a frying pan until smoking hot. Stir the batter mix and put about 2 tablespoons or 30ml into the frying pan. When the underside is golden brown turn (toss if you are feeling adventurous) and cook the other side until golden brown.

When cooked place on a warm dish and either roll up or serve flat. Serve immediately with sugar, lemon or syrup.

Pancakes can be frozen or refrigerated and keep well.

Savoury Pancakes

Make the pancakes as for the recipe above and fill with fish, cooked meat, vegetables or chicken mixed with a coating of white sauce then reheat in the oven.

White Sauce For Coating

2oz (50g) Plain flour

2oz (50g) Butter

1pt (500ml) Milk

Seasoning as preferred

Melt the butter in a saucepan over a moderate heat then add the flour beating until the mixture is smooth and remove from heat. Add the milk gradually and beat well. Place pan back on heat and bring to boil, then cook gently for 2-3 minutes stirring all of the time.

Fruit Batter Pudding

Pouring Batter

1oz (25g) Castor Sugar

15oz (425g) Drained Tinned Fruit

Half ounce (15g) butter

First melt the fat in a shallow, oven proof dish. Place the fruit evenly in the bottom of the dish. Stir the sugar into the batter mix and pour over fruit.

Bake in a hot oven, 450F, 230C or gas mark 8 for around 30 minutes. When baked dredge with icing sugar. Delicious with cream or custard.