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

robpw2

shh dont tell anyone but you could go and see auntbessie at tesco they have toad in the hole on offer and its fab and then bring it home and pass it off as your own

motherkitty

Making toad in the hole for tea but past efforts have not been that successful. The sausages are OK but the yorkshire is usually stodgy and half cooked and not really risen.
Anyone have any tips for the perfect toad in the hole?

Pink.

Hi motherkitty,

My top tip is to put the pre-heated (metal) dish onto a hot ring on the hob before adding the batter mix to maintain a constant temperature so that it doesn't get a chance to cool down before returning to the oven. This always produces a well risen light toad in the hole.

There are lots of recipes and advice in this thread that may help:

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

I'll add your thread to it when you've had more replies.

Pink

RAS

To get good toad in the hole or Yorkshires, the fat has to be smoking hot (turn the alarm off before you start).

lard is the best (highest boiling temperature).

If you are putting in cold sausages and cold batter, the fat will get cold and the toad will be greasy. Make sure the fat is smoking, make sure the sausages are hot and pop the batter in really quickly, then back in a very hot oven.

FatVonD

Have to agree that oil needs to be really hot when you tip the batter in.

I always add a little water to the batter as well as milk as I read somewhere that this helps it to rise as it's evaporating (works for me!)

mrs_motivated

HOT HOT FAT - and a little bit of sparkling water in the batter

Burp_2

Going to attempt my first toad in the hole next week ... so need some advice!

What recipe for the batter do you use?

Is it easier just to cheat and cook the sauasages first then put in the batter mixture to cook?

Any help/advice appreciated!

Burp x

krlyr

Last time I made it, I started the sausages off in the same pan as I was going to cook the whole thing in - it allows the oil to get really hot too which is essential for yorkshire puds

rising_from_the_ashes

Yup, I always cook the sausages off first so they're nice & brown.

As Krlyr says, the most important bit is getting the fat really hot before putting the mixture in.

I just use my "normal" yorkshire pudding mix.

MrsCD

Hi Burp,

If you pop over to the May Grocery Challenge thread, there have been a few Yorkshire Pudding recipes in the last day or two (or three!)

I would brown the sausages first as they might not cook through by the time the batter is cooked.

I'm sure you'll make a very tasty TITH, and don't worry if it's not perfect, it will still taste good

HTH