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

16011996

I always mix in a teaspoon or two of wholegrain mustard in to the batter before leaving it to stand for at least half an hour (if it thickens up to much whisk in a bit more milk).

Scrummy ;D

ooooh, that sounds good, bet it gives it a bot of a kick. i always put a bit of mustard in tthe gravy. thats nice too.

pipe_2

450g (1lb) sausagemeat

1 onion, chopped

50g (2oz) sage derby cheese or cheddar, grated

1 apple, finely chopped or grated

salt and pepper

100g (4oz) plain flour

pinch salt

1 egg, lightly beaten

225ml (8fl oz) fresh milk

Pre heat a large buttered ovenproof dish at 220C/425F/Gas7.

Mix sausagemeat, onion,apple, cheese,salt and pepper together. On a floured surface, form into 8 small burger shapes. Heat oil in frying pan, and fry burgers for 3-4 minutes each side.

Sift flour and salt together. Gradually beat in egg and milk until smooth.

Transfer burgers to dish and add batter

Bake for 40-45 minutes or until brown and crispy.

Yum...

pixie1

OK im going to atempt to cook this tonight for my tea, ive never made yorkie puds before Anuty Bessie always used to come round and do it for me

Can someone please confirm a couple of things for me -

Do i need to cook the sausages before I add them to the mix or not?

What temp do i need to put my oven at once the oil is smoking and the 'toads' are in the oven and how long does it take to cook - approx?

Many thanks

Pixie

Curry_Queen

I usually put the sausages in first for about 15-20 mins on gas 5-6 to give them a head start, then turn up the oven to gas 7 for a few mins before adding the batter. It should take roughly 30 mins then to cook completely. I guess it depends on type and size of sausage you're using though.

squeaky

Me too, except I give them ten minutes, whack the oven to onto full heat for five more, add the batter and it's usually done in fifteen. I just watch for the rise and a golden brown colour. Easier if you have a glass door and remember that yorkies can collapse if you open the door and don't close it gently.

dzdoris

What am I doing wrong???? My Toad in the Hole is cripsy on the outside but soggy in the middle?? :mad:

Eagle_1

dzdoris wrote:

What am I doing wrong???? My Toad in the Hole is cripsy on the outside but soggy in the middle?? :mad:

Temperature too high so you are crisping the top but middle is not having long enough to cook ?

jordylass

I've not done toad for ages, but yorkshires are the one thing I can make with no measuring, and making them always reminds me of my nanna, who did a far better job than Aunt Bessy.

7 large tablespoons plain flour
pinch salt and usually pinch oregano
1 large egg
slosh of milk/slosh of water
beat the bejabbers out of it... it needs to be a fairly runny consistency, (not much help)

I'll have to measure out how much milk/water I use it's half and half, i find them too puddeny if all milk.

I remember having yorkshires with fruit in as well, hidden pudding or hidden fruit or something, but I've never made it.

NicolaC

I like doing mini toads in the hole.

Chop the sauages in half (or use cocktail sausages) and then do them like yorkshire puds in a muffin tin.

Great for serving to kids as there's no arguements about who got more.

dzdoris

Thanks guys

This is the recipe I have used today:

2 tablespoons olive oil
8 thick sausages
115g (4oz) plain flour
pinch of black pepper
1 egg
300ml (10 fl oz) milk

To start the Yorkshire, sift the flour and pepper into a bowl and make a well in the centr. Beat the egg and add to the flour, along with half the milk. Beat well until the batter is smooth, then add the remaining milk. Put to one side while the oven heats up to 220C/425F/Gas7.

Heat the oil in a small roasting tin on top of the stove, and add the sausages. Bake in the oven for about 10 mins, until just browned. Reduce the oven temperature to 200C/400F/Gas6.

Remove the sausages from the oven quickly and pour the batter into the tin around the sausages. Put back in the oven immediately, and bake until risen and golden brown, a further 30-35 mins.

The only thing I have done differently (beyond control) is that I didn't have a small tin so I used my pyrex flan/quiche dish. Would that effect the outcome of it?

Thanks for all your replies by the way :A