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

Barneysmom

Well done you! A lovely dinner - one of my best favourites

Reverbe

well done. not something I have ever tried myself as I am not keen on Yorkshires... think it's the Lancastrian in me

kimmie

Well done :-)

steerpike

nearlyrich wrote: »

Toad in the hole with onion gravy and it was rather nice if I say so myself.:beer:

Sounds yummy! Just the thing this weather

nearlyrich

It was so quick and easy too, I always panic about making batter LOL must be the Yorkshire in my DH, I am Lancastrian myself. Thanks for the comments everyone...I will be making it again sometime soon. What do you all serve with it? we just had mash and onion gravy but I think it would be nice with some mange tout or sugarsnaps?

Pennylane

Well done nearlyrich - cooking can be very rewarding can't it?

When my kids were small we always called Toad in the Hole ....... Frog in a Bog. :rotfl:

sarahs999

lol... I thought that in this climate it should probably be called reposessed toad....

Amanda65

Hi all

I am making toad in the hole later and always have a disaster with it

I usually use a Delia batter recipe, cook my sausages in the pan for about 15 mins in the oven, then pour in the batter.

The problem is I never know if I should use a deep pan or a shallow one . A metal roasting type tin or a china ovenproof dish . How much oil to pour in .

Any help gratefully received

Skint_Catt

Anything other than metal won't get hot enough so that's one answered! I usually use a vitreous enamel tray that's about 1.5" deep and seems to work quite well (12" long, 5" wide)

I only use enough oil to coat the entire bottom and this should be smoking hot before you add the batter.

But then dont listen to me my bottom's are always soggy! :rolleyes:

Penelope_Penguin

Amanda65 wrote: »

Hi all

I am making toad in the hole later and always have a disaster with it

I usually use a Delia batter recipe, cook my sausages in the pan for about 15 mins in the oven, then pour in the batter.

The problem is I never know if I should use a deep pan or a shallow one . A metal roasting type tin or a china ovenproof dish . How much oil to pour in .

Any help gratefully received

Try this thread - toad in the hole I'm not the best person to ask - my holes always stick so we have sausage and huge Yorkshire puddings (which I can make fine :rolleyes: ) which is toad-out-of-the-hole :T

Penny. x