This is a relatively quick recipe if you don’t include the chilling time.
It is a very rich recipe which I have adapted over the years. It does need specific measurements and has to be eaten straight from the oven not that it would last any longer. I adapt it to go in Toad in the Hole but it makes a wonderful accompaniment to Roast Beef or a Beef Casserole.
8oz Plain Flour
8 eggs – I use large eggs
1 pint milk
dripping (good old fashioned dripping can still be bought at the supermarkets)
Weigh out the flour, you can make a well the middle but as we are adding so many eggs it will not make a big difference.
Add all the eggs and when they are all there begin to beat them in gently at first. Hand beating is best till there are no lumps left.
Add the pint of milk and mix again. Cover this mixture and leave to chill for at least a couple of hours. If I am extra organised overnight is best.
Before you cook the puddings melt the dripping in the dish on a very high heat. The dripping needs to be totally melted and piping hot when you add your mixture.
Give the mixture a final beat then pour into the baking dish. Do not overfill the individual moulds, a good tip is to fill them to 3/4 full. They need the space to rise.
Cook them in a very hot oven for about 20 – 25 minutes depending on your oven, turn the heat down to medium for the last 10 minutes. If you can cook these in a solitary oven it helps but I have to plan my roasties to tie in with this so I don’t keep opening and closing the door.
When you are ready to serve bring them out and eat immediately while they are light and fluffy. Listen to the ooohs and aaahhs and watch them disappear from the plate quicker than you can serve them.
Add rosemary to the mix before chilling if you are going to serve with sausages in a toad in the hole or let me know what else you do to enhance this wonderful comforting accompaniment.
see what life is throwing at me in my other blog Tiggy Hayes
Five minutes and Five easy steps!
This is such a fabulous store-cupboard quickie and absolutely perfect to send off to those youngsters starting out in the unknown territory of student digs. I rarely do this as with a family of five it no longer takes just five minutes and I forget that just because it is a fast foods it still provides all the essentials needed at mealtimes. I would agree it is not the most elegant meal served up but quick, convenient and cheap are all essentials a young student will need.
I use packet mash potato as this was given to me by a vegetarian cook who balanced all her meals. Packet mash contains certain necessary nutrients lacking from real mash, it also means the meal can be produced in 5 minutes.
Packet of instant mashed potato
Tin of Tuna
Tin of baked beans
Cheese – cheddar grated
Mix the mash according to packet instructions.
Empty the tin of tuna and mix in
Add the baked beans and again mix in
Finally put in half the cheese and stir through
Top with remaining cheese and cook in the oven, under the grill or I have been known to zap in the microwave. As the potato is already hot when you begin this all takes minutes to prepare. When the potato browns and the cheese melts it is ready. My son loves it with lashings of tomato sauce, I prefer a sprinkling of course ground pepper. You don’t really have to add anything it is fine as it is.
Sit down at the table and enjoy before rushing back to finish that essay.
See how this goes down, it is easier and quicker for one person than for a family but is such a great standby in case. Do you have any student recipes let me have them to share?
See how I am coping with the business of day to day living in my other blog Tiggy Hayes
Once upon a time in our household I was the only person to like crackling. Unfortunately; but maybe better for my waistline as I grow older, the whole family now loves it.
Good joint of pork
I cut the apples in half and the onion into quarters, this will depend on how many you are using. Place in a roasting dish as a table.
Check how the skin is scored. I find I need to cut it to the ends and more thinly than the butcher has done.
Then smooth the skin with olive oil and salt. Place on top of your bed of apples.
Add the water to the base of the roasting tray. It can cover the apples and onions but should not cover the pork.
Put it in the oven for about 40 minutes (depending on the size) on high 240C/ gas 9. The skin should turn into wonderfully crisp crackling. Keep the dish topped with water to stop the joint drying out and the apples and onions from burning.
Cover the roasting dish and turn the heat right down to about 150C/gas 2 and leave for about 3 1/2 hours.
You don’t need to carve the joint it just falls to pieces and melts in the mouth. Take it out at least 30 minutes before carving to let it rest. It gives you a chance to wack the heat right up again for those deliciously crispy roasties!
Serve with all the trimmings, roast potatoes, veg and cider gravy.
Taking out the apple and onions from the roasting dish and transferring them to a small bowl you now have your pre-made apple sauce. The onions should have sweetened the apples but a touch of sugar could be added if still required.
I use the roasting tray to make the gravy, scraping up all the little bits for added flavour. Cider goes well instead of wine in this or use a little apple juice.
Enjoy and let me how you adapt this
Sunday Lunch is the highlight of the week and the time when I like to push the boat out a little bit.
Sometimes I will roll my Beef in Mustard and cook it like that but I have taken to doing it this way instead. There is no getting away from the fact the crust is spicy, so cut off this for fussy eaters. It surprised me when two of my very fussy children tried this and loved it; they kept returning for more.
I have added my amounts in but this will vary on who and how many you are feeding, how spicy you like your meat and how big the joint is. These measurements are a good guideline to try for the first time you spice up your Beef then you can adapt accordingly.
Mixed peppercorns 1 tbsp
Mustard Seeds 1 tbsp
Fennel Seeds 1tsp
Red Onions cut into quarters
Joint of Beef
Red currant Jelly (although I had run out and used Chill Jam instead)
good pouring of Red Wine
It is so simple for such a deep pervasion of subtle spices
Crush the peppercorns then add the mustard seeds and fennel seeds crushing them as well.
Cover the joint of Beef with oil.
Spread the peppercorn mix over a plate or roasting dish and roll the oiled joint in the mix.
Leave this for a few hours if you can or even overnight in the Fridge (you could put it in a bag)
Before you are ready to cook take the beef from the fridge so it can acclimatise to the temperature of the room.
Rest the Beef on the onions so any juices drip down.
Cook in a hot oven 200°C / Gas 6 for about an hour (depending on weight, preference rare or well done – I like very rare the rest of the family prefer very well done an hour was more to my liking than theirs)
Take the meat out and let it rest for at least 30 minutes – if any longer cover with Silver foil to keep the heat.
Meanwhile using the onions and all the delicious scrapings in the pan. Mix in a spoonful of flour which has been mixed with water. Stir it in till there are no lumps of flour.
Add the stock cube, redcurrant jelly and the wine and mix well; over the heat. If like me you use pampered chef stoneware which cannot have direct heat I put it in the oven remembering to stir regularly.
Serve with delicious Yorkshire Puddings, Roast potatoes and a selection of veg. I confess to hide all the seeds and onions I strained the gravy before taking it to the table, but some tastes might enjoy the bits still in the gravy
I used the left overs for sandwich fillings and cold meat platters, the kick added to the beef was delicious but not at all overpowering.
Enjoy, do you add anything else to your joints – let me have a try?