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

Rikki

Personally, I like to cook my sausages first. Drain some of the fat off for my gravy and then pour the batter mix over the sausages.

overlykeensaver your gravy sounds yummy. :drool:

Pink.

Hi poly1,

There's an older thread with some recipes that should help so I've added your thread to it to keep all the suggestions together.

Pink

Rikki

Pink-winged wrote: »

Hi poly1,

There's an older thread with some recipes that should help so I've added your thread to it to keep all the suggestions together.

Pink

You make me go dizzy when you merge threads so quick. :rotfl:

catkinq

have to admit that I usually use cheap (value) batter mix when I make it - I keep a load in the cupboard - you ony have to add an egg and water then.

Rikki

catkinq wrote: »

have to admit that I usually use cheap (value) batter mix when I make it - I keep a load in the cupboard - you ony have to add an egg and water then.

If you were to buy plain flour and then add an egg and milk you'd have a batter mix.

Next time you use a packet mix to make the batter, tip it into a container to measure or weigh it. This will be the amount of plain flour you need plus the egg and change the water for milk.
Add a pinch of salt and pepper for savoury batter and nothing if you want to make pancakes.

moanymoany

arkonite_babe wrote: »

I made toad in the hole for tea tonight.

Kids scoffed the whole thing, all I got was a wee crispy corner

Great recipe though!

Which one did you use and did it rise all big round the outside?

phizzimum

gardnt1 wrote: »

My wife makes a fab yorkshire pudding mix and although quantities are 'bucket and spade' she tells me its :

half pint milk
1 egg
4 oz plain flour.

well I'm attempting to make toad in the hole tonight. It's a dish I love that I've never got the hang of...well I haven't even attempted it for about 7 years! I'm using the recipe above, as it's the first in the thread. I guess if it turns out soggy and lumpy then I can work through all the recipes...although I don't know if my family's digestion will cope with that!

Kaz2904

I hadn't made it before but used a recipe from google. I now make it quite often. I always use different recipes but the trick is usually to get the sausages cooked or part cooked first. In oil and nice and hot.

phizzimum

well...it was edible!

I think I had the oven too hot - last time I made toad in the hole the batter stayed soggy but I probably overcompensated this time. I started it off at 250 then reduced it to 210. The batter was very dark and chewy - but I'm going to try again! (but not tomorrow)

Stephen_Leak

Woohoo! Yet another first - I've had a lot of these this past week, but this one I can admit to. My first Toad in the Hole.

The batter quantities made rather more than I intended, but it rose - in fact, so much that I had to "shoe-horn" it out of my little top oven with a spatula! I'll lower the wire rack next time!

I also found some really good - 90% meat - pork & herb chipolatas in ASDA for £1.96 for 12, which is 4 servings.

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 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

Use a packet of batter mix according to the instructions on the packet for Yorkshire pudding. Wrap a rasher of bacon around each sausage. Grille the sausages under a medium heat for about 10 minutes instead of frying them.

TIPS

Use a metal dish, as they get hotter than ceramic or glass dishes. 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.

* Use good quality sausages. The more meat in them the better. There are few tastier foods than a meaty, herby sausage. There is nothing worse than a bland, mass-produced tube of pink stodge.