anyone got a good recipe for toad-in-the-hole ?

big_gay_kirk

Heres an interesting variation for thsoe of us whoi can't have milk...
Whisk together two medium eggs, half a can of coconut milk, andf enough sr flour to make a loose, sticky dough.... should be at the soft drop, for those of us who understand the term...
Get six cumberland sausages, place in a 2lb loaf tin, in preheated oven at gas 6 or 7... leave in for about 15 mins, then remove from oven.. increase temp to gas 7 or 8... pour (and scrape!!) dough over the sausages... place in oven for twenty-five to forty mins, until dough has risen and turned golden brown.. test with skewer (push skewer into pudding.. if it comes out clean, pudding is cooked..) turn out of tin, serve in slices.. any leftover slices can be fridged and used in lunchboxes next day.. tastes very nice (strangely) with a gravy based on onions and pineapple...

homeaway

mumzyof2 wrote: »

Can anyone tell me if you can freeze toad in the hole?
As there is always loads of batter and a few sauasges left as its only me and DD2 and DS4.
Im going to make this today...whats best recipe for this?

I dont see why not as long as the sausages have not been frozen before and you put it straight in the freezer when it is cold. I froze yorkshire puddings for the first time the other week after by bl told me he buys his frozen! Mine were homemade and froze really well. I put them in the oven to reheat though as i think that they would go soggy in the microwave. Hope this helps.

foreversomeday

Thought I would post and share - maybe you can see where I went wrong?

I am sure I have made toad in the hole using this recipe before:
http://www.deliaonline.com/recipes/toad-in-the-hole-with-roasted-onion-gravy,1030,RC.html

But now I am not sure! First when I made the batter the instructions were to add the egg to the flour using a slow speed on an electric hand whisk - which I don't have. I first tried a huge plastic whisk which was completely useless as the egg made it too sticky, so I tried my electric hand blender which was too fast and just made the mixture stick all around the blades. Got annoyed and had to count to 10 to calm myself down, so asked OH to come and help me see the funny side as I thought it was ruined, and he put all the milk in at once and used the blender and it went smooth in about a second.

Anyway I was happy then but suddenly realised my sausages had been in the oven for 15 mins instead of 10 and I hate handling hot fat because I'm paranoid I will spill it, burn myself and drop the lot. So I got OH to take the dish out of the oven and put it on the hob I'd just switched on. I pushed the sausages around with a fork to unstick them from the pot and it started spitting at me which I hate so was being silly and not getting close enough to check whether there was enough fat or I needed to add more, when the smoke alarm went off! Lodger asleep upstairs so I ran out to switch it off and OH told me off for jumping to reach it.

By this time the sausage tin was making loud banging noises which I thought was the fat spitting so I got really nervous and asked OH to come in and pour the batter on. He was getting annoyed at this time because he hates cooking, so when he came in and said the dish had a huge crack in it I really started to panic - good job our hobs are electric or I think the fat would have run into the flame and caught fire. I was panicking and we were both getting stressed and eventually we decided to put the sausages in another dish and heat up some oil around them, so all was not lost.

Then making the gravy the flour was just clumping up and making it all lumpy and didn't seem to want to thicken it properly (is there a knack to this?) - eventually I discovered whisking it with a fork made the flour lumps smaller and I think by this point I had probably stopped reading the instructions properly because it actually said to mix the flour in before I added the stock to the pan.

Anyway it all turned out OK in the end - the toad and hole were slightly burnt and the onions in the gravy were very burnt, but I poured the gravy straight from the pan onto the plates and the flour lumps got left behind. And then we just didn't eat the onions. :rotfl:

I am annoyed about my dish cracking though - it was only from Tescos but it was useful, so I'm wondering what made it crack. I think it is ceramic, I seem to remember it being called a roasting dish when I bought it. I took it from a 220 C oven and put it straight onto a hob which was on full (I later saw the recipe said medium, so perhaps that was the problem?) but I have a feeling the dish might have had a hairline crack in it anyway so perhaps the extra strain on it due to the heat finished it off?

It made me worry, what kind of materials are suitable for heating like this? Obviously metal would be best so I suppose I should get a metal tin, but what about ceramic and glass (pyrex)? Should I be extra careful with certain materials?

Pink.

Hi foreversomeday,

Sorry to hear about your disaster. Exactly the same thing happened to me when I was making a massive Yorkshire Pudding when I was first married. I was using a ceramic dish too. To make Yorshire pudding and toad in the hole the temperature of the fat needs to be really high and and some dishes are just not up to it. Since then I've been using metal tins and haven't had any problems.

I'll add your thread to the Toad in the Hole thread later so others can see what can happen. I'm glad it all ended well.

Pink

floyd

I read somewhere that pyrex will shatter if you put it on direct heat like a hob, maybe the same is true for ceramic too. I always use a tin as well just to be on the safe side

gairlochgal

yeah I exploded a pyrex one time by putting it on the hob. Big bang and big shock.

parsonswife8

Definately don't use glass or ceramic.

An oven tray/tin thingie works best.

MRSMCAWBER

Hi there

I have always been told to only make yorkies in metal .... so you can get the heat higher -so the fat is starting to smoke. Would never be brave enough to put glass/ceramic on the stove top :rotfl:

Oooh and when i make the batter..I put the flour and seasoning in a jug then add all the egg/milk/water at once and whallop with a hand whisk..then stick in the fridge to rest and thicken

Dill

I had a bit of a mishap a while back when I put a ceramic oven dish onto a hob that had been switched off, but which must have still been hot. The thing exploded into pieces :eek:

You could get an oven-to-hob dish. I'm not sure how much these cost, but it might be a good investment?

Glad your toad in the hole worked out ok in the end, though I avoid making this dish, as I'm not very good at it

Penny-Pincher!!

I always use a ceramic ovenware dish when I make Toad-In-The-Hole and its always been fine.

My mum is a yorkshire lass so she taught me when I was younger how to make proper yorkshire pudding.

I always cook the sausages in the oven in the oven dish for about 10mins, then add a little oil to it and whack up heat for about 5 mins, then pour the batter over the sausages and leave for another 15mins. Always been ok.

We normally serve with mash, veg and mushroom and onion gravy...delish!!

PP
xx