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

flossyblog

When I had an proper oven I used to make toad in the hole in a roasting tin. Nowadays I cook in a combination oven so I just make yorkshire puddings with sausages and pretend it's a toad in the hole. I prefer it this way as you get nice crispy yorkshire puddings.

chumbasmum

I have never made toad in the hole but it is one that I am going to tackle soon. My brother-in-law is a yorkshire pud expert and he says that individual dishes are great and stop it going soggy.
I am inspired to have a go as I have a load of little dishes given to me for xmas.

ScoobieGirl

Skint_Catt wrote: »

Anything other than metal won't get hot enough so that's one answered!

Errr, if it's in the oven for long enough it'll get to the same temperature if it's metal or pyrex etc. In fact shouldn't something thicker be better because the oil is supposed to be very hot and a metal container will cool quicker while you're putting in the sausages & batter?

I've never had much luck with delia's receipe for toad in the hole... I keep meaning to try some others. The individual ones sound like a good idea

Stephen_Leak

This recipe tries to pull together all the tricks, wrinkles and wisdom I have found on here ...

TOAD IN THE HOLE

Serves 2

INGREDIENTS

2 eggs
100g of plain flour
200ml of milk
50ml of water
1½ tablespoons of sunflower oil
1 tablespoon of sunflower oil
6 pork chipolata sausages*

METHOD

Break the eggs into a bowl and pick out any bits of shell. Mix up the eggs. Add the flour. Mix thoroughly. Put the milk and water into a measuring jug. Add the milk and water a bit at a time. Mix up each time until the batter is smooth and creamy. Leave the batter to stand for at least 30 minutes.

Put the 1½ tablespoons of oil into an ovenproof dish in a preheated oven at 220°C, 425°F, gas mark 7.

Put the 1 tablespoon of oil into a frying pan on a medium heat. Fry the sausages for about 10 minutes, turning them from time to time.

Take the dish out of the oven. Pour in the batter mix. Add the sausages. Put the dish back into the oven. Cook for 20 to 25 minutes until golden.

ADDITIONS & ALTERNATIVES

Wrap a rasher of bacon around each sausage. Grille the sausages under a medium heat for about 10 minutes instead of frying them.

TIPS

Don't use an electric whisk, as they make it too easy to beat the air into the batter and then beat it out again.

The real secret ingredient is heat. Use a metal dish, as they get hotter than ceramic or glass dishes and won’t crack when you pour the cold batter into a hot dish. Use lard instead of the oil in the oven, as this gets hotter than oil. If you have to open the oven door to check, open it as little as possible and close it gently.

Keep the metal dish just for TITH and don't wash it up, but just wipe off any excess oil. After a while it will develop a non-stick coating better than anything DuPont have invented.
　
* Use good quality sausages. The more meat in them the better. There are few tastier foods in the world than a meaty, herby British sausage. There is nothing worse than a bland, mass-produced tube of pink stodge.
PS. I am the Dark Lord of the TITH.

Skint_Catt

ScoobieGirl wrote: »

Errr, if it's in the oven for long enough it'll get to the same temperature if it's metal or pyrex etc. In fact shouldn't something thicker be better because the oil is supposed to be very hot and a metal container will cool quicker while you're putting in the sausages & batter?

I've never had much luck with delia's receipe for toad in the hole... I keep meaning to try some others. The individual ones sound like a good idea

Stephen_Leak wrote: »

The real secret ingredient is heat. Use a metal dish, as they get hotter than ceramic or glass dishes and won’t crack when you pour the cold batter into a hot dish.

Errrr, nope - looks like I'm right

Stephen_Leak

ScoobieGirl wrote: »

Errr, if it's in the oven for long enough it'll get to the same temperature if it's metal or pyrex etc. In fact shouldn't something thicker be better because the oil is supposed to be very hot and a metal container will cool quicker while you're putting in the sausages & batter?

Eventually, yes. But ovenproof glass and ceramic actually take quite a while to get up to the ambient temperature. For a casserole, this isn't a problem, but for TITH it evidently can be.

Secondly, simply take as short a time as possible getting the sausages and batter into the pre-heated dish and everything back into the oven, but again taking care not to close the door too quickly and push a load of cold air in as well.

The metal dish also means that you simply don't have to worry about it cracking.

Pink.

The fat in the tin needs to be really hot (almost smoking) when you add the batter mixture. To maintain the heat I pre-heat a ring on the hob and set the tin on that while I pour in the batter. That wouldn't be safe using a ceramic or glass flameproof dish.

I also find it helps to add an extra egg to the batter to make it really light and fluffy, so I use two eggs per 4 oz flour.

Pink

D&DD

Now see I do everything differently:rotfl:
For a start I cheat with the pud mix and buy a cheapo 8p tesco's one
I chuck the sausages in for 15 mins til they lose their raw looks.I also use the 'mother of all pyrex's :rotfl:'...you should see the size I found in Robert Dyas they're HUGE!!
I make up 2 packets of mix and chuck it over the sausages (12) then cook for a further 30 mins.
No faff and it feeds 4 gannetts

Amanda65

Stephen_Leak wrote: »

.
PS. I am the Dark Lord of the TITH.

I'm impressed and very scared all at the same time :eek:

clutterydrawer

Hmmm...I always used to make mine ina china dish and it seemed ok to me. Maybe cos I didn't ahev owt better to compare it with though!

I always put a bit of baking powder in my batter so it goes all risen and fluffy rather than soggy.