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Toad in the hole questions!

(9 Posts)
NoSoggyBottoms Mon 19-Nov-12 17:02:46

Question 1 - How long do you cook your for and at what temp? Was following a version which said 25 mins at full whack....came out burnt could have cried

Question 2 - What could you serve with apart from mashed potatoes? I have a mash hater in the home!

TheMysteryCat Mon 19-Nov-12 17:04:44

40 mins at 200 in a fan oven here. You could serve with cauliflower and French beans, or carrots. Lots of gravy!

suburbandream Mon 19-Nov-12 17:07:30

I normally do Delia's - about 30 minutes in the oven here. Mine don't like mash so I just do loads of veg and gravy

NoSoggyBottoms Mon 19-Nov-12 17:12:56

Hmm...why did mine burn? 25 mins at highest temp of fan oven...maybe oven was just too hot. Will try again at a lower temp.

Thank you smile

Twitterqueen Mon 19-Nov-12 17:15:44

I don't understand why anyone would serve mashed potatoes with toad in the hole? too many carbs surely....

Gravy and peas are the usual accompaniments in this household. Although I think I've also served (s)mashed squash, which is lovely.

Noren Mon 19-Nov-12 17:22:06

We just have a veg with it. I like savoy cabbage with a toad. Base mine loosely on Nigel Slater's: but I use all milk, no water, worcesteshire sauce instead of mustard, and I cook the sausages a bit in the dish first as I like them very brown. Oh, and I make my gravy with wine or port.

Did you use a very big pan? Was it just spread too thin to cause the burnage? Fan ovens can be very hot though to be fair. Think I use about 180 on ours, about 20 minutes, but definitely keep an eye on it.

hillyhilly Mon 19-Nov-12 17:24:17

Timely message as I'm about to cook ours!!
I'm another who doesn't understand mash with it, we're having broccoli and carrots and gravy.
Sausages in for about 20 to start off then whack in the batter for another 20-25 all at 200ish

NoSoggyBottoms Mon 19-Nov-12 19:05:24

Thanks all.

I'm pretty certain it was the temp I had the oven at which caused my mini disaster...was salvageable though!

Used a roasting tin, which is possibly a bit too big, but I haven't got anything else.

I thought mash was a traditional accompainment? Yes I agree that there are a lot of carbs there, but we don't have it often....well, last week was the first time! Will make it again this week to try and get it right, but I don't see it being a regular.

What fat do people use? I used lard - heard it recommended on here, rather than oil.

Olympicrock Mon 19-Nov-12 19:06:04

I rate Jamie Oliver's one!

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