Traditional Toad in the Hole Recipe - My Gorgeous Recipes (2024)

FAQs

Why does my toad in the hole always stick? ›

To prevent the Toad in a Hole from sticking, wait about 5 minutes after cooking before trying to remove it from the tin. The batter is more likely to lift in one piece instead of trying to hack it out as soon as it's cooked!

Use a metal (or enamel-coated metal) baking tin if possible – a large, reasonably deep dish is best. Using a metal tin means the tin it will get hotter and the heat distribution will be more even. Mine is a rectangular enamel roaster, approx 31cmx25cm and 5cm deep.

To make the Yorkshire pudding batter, we start by adding plain (all-purpose) flour to a large jug then make a well. Add in the eggs and stir together to combine, then stir in the milk – the consistency should be that of double/heavy cream.

In the 1787 book A Provincial Glossary by Francis Grose, for example, "toad in a hole" was referred to as "meat boiled in a crust", though a 28 September 1765 passage in The Newcastle Chronicle reads, "No, you shall lay on the common side of the world; like a toad in a hole that is bak'd for the Devil's dinner".

Our answer. The batter in a toad in the hole should rise up but will be airy and crisp rather than spongy or cakey. 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.

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 your batter still isn't rising well it could be that you haven't used enough oil. While you don't want your toad in the hole to be greasy, you need a certain amount of hot oil for the batter to rise.

As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole.

It is certainly not one of the most healthy dishes, but thanks to a few practice runs and trial and error, I have perfected what I believe to be the best, slimming friendly version of a toad in the hole. The calorie count will vary depending on the sausages you use, so make sure you double check.

Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it's the water that helps them crisp up.

Is pancake mix the same as Yorkshire pudding? ›

That's right, Yorkshire pudding mix and pancake mix are the exact same thing. Yorkshire pudding batter ALSO requires plain flour, eggs, milk and sunflower or vegetable oil. The only difference is the way you cook it. Yorkshire pudding batter is just pancake mix cooked in the oven.

If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.

Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!

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's worth stating that most foreigners outside the UK think of a sweet, soupy, dessert when they hear the term "pudding"; however, Yorkshire pudding gets the second part of its name because centuries ago in England, puddings were a sausage-like meal that was not water-based and was solid.

Wipe Instead of Washing. If you plan to clean your pudding tins before using them, never wash them with soap and water. This spoils the surface of the tins and can cause the batter to stick and thus prevent puddings from rising. Just wipe the tins clean with a paper towel before and after use.

Keep toads out by creating a barrier. Cane toads are not good climbers and quite poor jumpers. Use a barrier made of a smooth solid material, which is at least 50 cm high and secured into the ground to keep cane toads out of your yard.

Whisk the eggs slowly into the flour. Once combined, pour in the milk while you whisk so that you have a smooth, lump-free batter the consistency of double cream (if the batter is too thick then add a little water).

Without much fat to lubricate the surface between the pan and the food, the meat will stick. Here are a few things you can do about that. The most obvious is to put a barrier between what you're cooking and the surface of the pan. You can use some kind of cooking fat, such as butter or oil.