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

Skintmama

Hi Foreversomeday, glad you still got a meal anyway:D

The only place you went wrong I think, was in putting the ceramic dish onto the hob......in Delia's recipe she uses a tin, so could do this to keep the temperature really high.

As long as you only use the oven heat you would be fine making your Toad in a ceramic dish. Never put ceramic or pyrex (unless it specifies otherwise on the dish) onto the direct heat of a hob.

When mixing batter by hand: place the flour and salt into the bowl and make a well in the middle with your spoon or whisk. Put your eggs into the middle and mix them just allowing a little flour to be pulled in around the edges by keeping your spoon moving in the middle only. Gradually add milk as it thickens and keep drawing a little flour down as you stir until all the milk is added and the flour incorporated. Beat well. It is hard to explain but it does work!

Don't be put off as Toad in the Hole is so yummy it is worth persevering with.

Ezmondino

I always use ceramic. Metal is more likely to stick in my experience.

I put the oven on full temp, 230C. Tray on middle upwards shelf to allow room to rise. Once up to temp, put the dish in with some sunflower oil and the sausages. Leave to heat up for 10 mins or so, then pour the batter in. The batter should set around the edges immediately. If it doesn't it's not hot enough. Leave it longer next time you make it, don't try putting it back it to warm up more.

I've probably made more toad in the holes than anything else in my life, never had one disaster! :j

Oh - if you use a hand whisk you get more air in naturally and also you don't have to worry about lumps or stirring from the centre. The hand whisk does all the work for you (much quicker than a woodern spoon)

skintchick

As has been said, just don't put the ceramic dish on the hob as it will crack it. They aren;t designed for direct heat like that.

FairyElephant_2

Hiya,

I always use ceramic as I don't make TITH unless the stepkids are over, and I don't have a metal dish big enough for their appetites!

I grill the sausages first, whilst heating sunflower oil in the dish in the (hot)oven and mixing the batter.

When the sausages are near enough cooked, take dish out of oven, add sausages to the hot oil in the dish and pour over the batter. Straight back into a hot oven until cooked.

That way it never sticks (cooking it in the fat from the sausages can tend to make it stick) and it always turns out well for me (though I am not keen on it meself, the SK's LOVE IT served with baked beans!).

FairyElephant_2

.....Oh - and if you find your batter too stodgy and want it lighter and fluffier, make it a bit thicker than usual, with milk, leave to chill ten mins in the fridge, then whisk in some chilled soda-water 'til you get the right consistancy just before you use it....it really works!!!

Ezmondino

soda water eh...interesting idea...:think: might give that a go. Does it alter the taste at all?

Timmne

I'm making (or trying to make) toad in the hole and yet again, it's just a little lack lustre. Here's what I did:

1 egg
4 oz plain flour
1/2 pint of milk
pinch of salt

Did the egg & flour beating then added milk bit by bit, then let it stand for about 10 minutes. Got the dish out of the oven with the sausages in (had been in there for ~15 minutes on 200c fan), poured the batter in and stuck back in the oven.

About 20 minutes later it looks nice and brown but is gooey inside! :eek:

Any suggestions please cookery experts?

Pink.

Hi Timmne,

The fat in the tin needs to be really hot (almost smoking) when you add your batter mixture. Usually I pre-heat a ring on the hob and set it on that to maintain the heat while pouring in the mix. I also find it helps to make it light and fluffy by adding an extra egg, so I use two eggs per 4 oz flour.

There's an earlier thread with lots of tips on making toad in the hole that should help:

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

I'll add your thread to that one later to keep the replies together.

Pink

Addiscomber

Is the dish a tin? They get hotter than ceramic or Pyrex type.
I use about a quarter bread flour which I heard about years ago, and that seems to make Yorkshires/toads crisp up. I have to say though that my toads have always been a tad soggy right next to the sausages.

PS Any male who is cooking is not useless in my book.

Timmne

It's a blue & white dish thing from GroTesco... It's not particularly hot I imagine so will need to ask t'wife to buy me a tin when she's next there