Toad in the Hole Recipe [video] (2024)

FAQs

Why does my Toad in the Hole batter not rise? ›

The flour should be plain (all-purpose) flour and not self-raising. However it is most likely that the batter isn't quite cooking properly due to the dish. Stoneware tends to heat up very slowly and doesn't give the instant hit of heat that the batter needs to help it to rise properly.

What is the best baking tin for toad in the hole? A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise.

The table for Toad in the Hole is about 15 inches across and 24 inches long. The playing surface slopes towards the players who stand behind a line 8 feet from the front of the board. In the centre of the table is a hole of about 2 inches in diameter through which the toads can fall.

Usually in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding.

Serve the Toad in the Hole with the red onion gravy and sprinkled with sprigs of fresh thyme. I like to serve mine with greens such as peas and cabbage too.

In a bowl, add the flour. Whisk in the milk and eggs and salt. It doesn't matter if it's a bit lumpy. Put in the fridge to chill for at least an hour or overnight.

Line the baking dish with parchment paper. Forget the oil. Add some of the sausage drippings to the batter for flavor and then grease the baking dish with shortening. When you add the batter to the baking dish, the shortening will not be displaced by the batter and help prevent the sticking.

If the temperature is rising fast you may need to open the door a crack but not during the first 15 minutes or your batter will sink! If the oven temperature has dropped too much add small pieces of fuel to allow it to come back up.

How long can you keep Toad in the Hole in the fridge? Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Toad in the Hole in the fridge for approximately 3 days or so.

Sweet, ripe cabernet and cab-shiraz blends would be ideal, as would quaffable Chilean merlot or carmenère, for example.

How do you keep sausages from burning in toad in the hole? ›

Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.

There are a few things that will make your batter soggy and stop it from rising nicely. You need to make sure your batter is a good consistency – not too thick and not too thin. This recipe seems to work nicely for us. If your batter still isn't rising well it could be that you haven't used enough oil.

Toad in the hole is a traditional British dish consisting of sausages cooked in a Yorkshire pudding batter and served with an onion gravy. Toad in the hole was among the dishes served at the Leaky Cauldron in London.

It may also derive from the "living entombed animal" phenomenon of live frogs or toads supposedly being found encased in stone, which was a popular hoax / false belief of the late 18th century. The term is sometimes used for "egg in the basket" (an egg fried in a hole of a slice of bread).

Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.

Get a flexible silicone pan (loaf or shallow square both fine) and your toad in the hole will never stick. They're pretty cheap, and very much worth it. You should also be able to use less oil this way, just shake the sausages around to coat the insides before the batter goes in.

Yorkshire pudding is a savory popover-like dish made from a simple blend of eggs, milk, and flour. Yorkshire pudding was originally made with drippings from roasted meat, but many modern recipes use oil and butter in its place.