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Can someone teach me how to make a toad in the hole please???

(34 Posts)

I have tried over the years to make this, and every time it never turns out right. My gut feeling is that it needs to be cooked lower and slower than all the recipes suggest, as mine always burns on the outside and is wet and soggy in the middle, despite cooking it for about an hour more than I should do. If anyone can make one successfully, then please can you pass on your recipe/method? Thank you.

The main factor for success determined on a previous thread was to use a metal tin.

KrisMoose Mon 26-Nov-12 12:03:07

Ohhhhhhhhhhhh lordy! I am rubbish at Toady.

Inspired by this, I am going to give it another arsing go!

I may be some time, wish me well grin

DeadTall Sun 28-Oct-12 00:27:52

op I could have written your post , and we are having toad tomorrow confused...

Boiling oil and hot oven at the ready!

Brandnewbrighttomorrow Sun 28-Oct-12 00:14:01

X-posts!

Brandnewbrighttomorrow Sun 28-Oct-12 00:13:34

The other option might be to make individual ones in a muffin tin, I cut the sausages in half and make little individual ones for the kids, they love them!

Housewifefromheaven Sun 28-Oct-12 00:09:46

I make individual ones in a muffin tray.

grin

ChristmasKate Sat 27-Oct-12 23:14:53

Am I taking a battering over missing your post Haunted?

grin

Frontpaw Sat 27-Oct-12 23:04:08

grin

Oi! I said less batter first wink

ChristmasKate Sat 27-Oct-12 16:57:58

frontpaw has it right, you're adding to much batter.

I like to put bacon and onion in mine.

amidaiwish Sat 27-Oct-12 16:48:15

Inspiring thread!! Place marking

marquesas Sat 27-Oct-12 16:28:27

Haha Haunted, I thought you meant can one home make Yorkshires grin

I agree, it would be good to practice with just the batter first.

I know you can. I meant could the op make home made yorkies without the sausages that she was happy with!

My point was that a homemade girlie is completely different to an aunt Bessie and that aiming for the latter is bound to lead to dissapointment.

marquesas Sat 27-Oct-12 14:36:18

Haunted - yes, you certainly can home make Yorkshires, you do know that they existed before Aunt Bessie don't you grin

There was a recent thread about the best recipe

Frontpaw Sat 27-Oct-12 13:20:51

Stodgy middle = batter too deep and fat/oven not hot enough.

The other thing would be to use less batter I guess to get less stodge in the middle.

Dumb question....can you make homemade Yorkshire pudding?

Personally in the days of aunt Bessie I have gone off homemade Yorkshire puddings because I don't like the stodgy bit in the middle. That doesn't mean it is undercooked though.

Frontpaw Sat 27-Oct-12 13:01:29

I put the batter in a jar with a screw top and give it a good shake. It should bubble and hiss when it hits the hot fat (veg oil does work - I can't compare to animal fat as I haven't eaten it for over 25 years now!).

MissZombRee Sat 27-Oct-12 10:02:54

Whisk your mix up the key it sit on the side for an hour so the mix is room temp, not cold as the milk will have been fridge temp, I assume? Whisk it up some more after the hour to get some air in it and then into the boiling hot oil!

marquesas Sat 27-Oct-12 10:01:11

Yes, you definitely need lard not oil and don't turn the oven down while it's cooking.

Does the batter start to rise almost as soon as you put it in the oven? Maybe the problem is your recipe - how do you make the batter?

Frontpaw Sat 27-Oct-12 09:46:07

Yes - you need the sizzle! I don't take the bowl out of the oven fully - just slip the shelf out a bit, pour the batter in fast and get the door closed (and keep it closed) as fast as possible.

TitWillow Sat 27-Oct-12 09:41:36

I sometimes do the toad in two sections. So cook your sausages, heat oil till very hot in your dish - at least a centimetre deep. Add about a 3rd of the batter to the oil, and back in the oven for ten minutes. Take it out, lay the sausages on top of the batter, and pour the rest of the batter on top, back in the oven for 20 mins. I sometimes add browned onions to the sausages too.
The batter will be crispy round the edges, and solid but still moist in the middle. Yum.

ApplesinmyPocket Sat 27-Oct-12 09:26:59

I did a perfect one the other day. Used the left-over yorkshire pudding mix I'd made in Sunday. Let it come to room temperature. Fried the sausages till they were nearly done while the (vegetable) oil was heating in a very hot oven (glass pyrex dish.)

Sausages into hot oil in dish, poured in batter around them (the oil was so hot the batter sizzled and immediately began to 'lift' at the edges) - gently into oven, didn't open door again, done to perfection (big, brown puffy) in about 25 mins.

I've had some failures, though. Oven temp and oil temp are surely crucial, as is not opening the door until the thing has done the initial rising and firming. Room-temp batter is, I sense, important. A not-too-deep dish so it doesn't get the chance to cluster all sulky and pasty in the middle out of sight.

It sounds like you're doing all the right things, really.... grit your teeth and try again. It will come right next time I bet! what with all us MN-ers willing it up, up UP smile

Frontpaw Sat 27-Oct-12 09:09:07

I use vegetable oil (not olive, as previously said - it doesn't taste ok) as I make a veggie version and it works ok. I love yokshire puds!

Actually (lazy cook emcom) M+S do a tub of batter mix which comes with a measuring spoon, so you just need to measure cold water and scoops into a jar - shake and its ready to use (my mum will be spinning at this!).

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