Day 17 explained what aquafaba is and told you how to make mayonnaise with water and no eggs.
Today we have further aquafaba antics in the form of Toad in the Hole. With no eggs.
Put six tablespoons of chick pea water in a bowl. Gill tells me this is equivalent to two eggs. Add 10ml cider vinegar.
Now let me introduce you to Elvis. Elvis is my 25 year old electric hand mixer. When we could still be bothered to put it back in its Elvis box it sat the top shelf. Now the Elvis box is long gone. However Elvis is still here. Why Elvis? The serial number on the box was ELV15. When Anna saw it she called it Elvis. And Elvis it remains.
Anyway. Whip up the bean water and vinegar until it looks like whipped egg white. Then sift in 120g self raising flour and a teaspoon of baking powder. Whizz it madly until combined, adding 175ml of soya milk as you go. Now you are required to make a judgement call. Does the batter look thick/thin enough? Compare it in your mind to other batters your have made. If you think it is still too thick, add more soya milk – up to another 75ml. This is the mistake I made this evening when I made it for the first time. I added the liquid all at once and it was too thin. Bear that in mind.
Whilst I was gathering the batter ingredients together, I turned the oven on to warp factor 200C and quickly roasted the chestnut sausages straight front the freezer till they were just done. When I took them out of the oven I turned up the oven to 220C, and added a slug of oil to each hole in a muffin tray. I was insufficiently courageous to attempt my normal pagoda-style one-yorkie-in-a-single-roasting-pan version. With good reason. I should have listened to my instinct.
When the muffin pans were smoking hot, I gave the batter one more riff with Elvis, twitched my hips a bit, snarled, then poured some into each of the muffin tin holes, dropped half a sausage in each and quickly returned them to the oven. They were done in 15 minutes.
Now dont get me wrong. They were actually really tasty. And passed muster as a yorkshire pudding. However, to be honest, the batter could have done with being thicker and so they didn’t rise as much as I would have liked.
And for those of you who think I can cook anything, well I probably can. But I don’t cook everything well. It is always trial and error. And sometimes I make mistakes.
However, next time…………. and there will be a next time…….. it will be different!