Advanced search

Foolproof toad in the hole

(12 Posts)
Tallzara Sun 06-Nov-16 19:16:47

I've tried a few recipes but my toad in the hole isn't so great and always sticks. I'm using a pyrex rectangular dish.

Any recipes/tips? Thanks

RobberBride Sun 06-Nov-16 19:19:20

Are you greasing or oiling the dish properly? We spray it with a load of fry light and rub it round the pyrex with a piece of kitchen roll.

This recipe is foolproof:

Tallzara Sun 06-Nov-16 20:19:07

Thanks, I've been using vegetable oil, and yes to rubbing it round with kitchen roll.

Also used that recipe and tried the delia online one.

2Bottledup Sun 06-Nov-16 20:43:49

Test the batter in the fridge for between 30 mins to 2-3 hours. Whisk briefly when you remove it from the fridge and add to smoking hot oil (preferably melted lard). Cook in hot oven for around 35 mins or until golden. Don't open the door during the cooking or it could deflate.

2Bottledup Sun 06-Nov-16 20:45:02

It would help if we knew what the problem is. In my pp I've assumed the batter isn't rising and it's very stodgy.

ChickyDuck Sun 06-Nov-16 20:47:47

You don't need to grease the dish per say, as you should have about three tablespoons of absolutely smoking hot fat in there before the batter goes in. You then tip the batter into the middle of the pan which means the edges kind of set as soon as the batter hits the get fat. I like this recipe.

ChickyDuck Sun 06-Nov-16 20:48:17

*the hot fat, that should say

Thatwaslulu Sun 06-Nov-16 20:49:41

I use 70g plain flour, 2 large eggs, 100ml milk in my batter, which I rest at room temperature for at least an hour. Heat the fat (I use beef dripping) for at least 5 minutes till its scalding hot then tip in the sausage and the batter. I find that the yorkies bloom and don't go stodgy if you rest the batter.

MrsPnut Sun 06-Nov-16 20:57:04

I wouldn't use a Pyrex dish, a heavy gauge roasting tin would be more appropriate.
I make my batter slightly thinner than if I were making puddings and cook the sausages in the tin for 15 minutes or so which provides the fat and heats the tin.

Tallzara Sun 06-Nov-16 21:12:28

Sorry yes, it just kind of doesn't cook evenly, it does rise but it burns on top and is a bit stodgy at the bottom, also sticking to the dish.

I've been using that Sams recipe posted.

I brown the sausages first in the oven at gas mark 7 then pour over the batter. I cook it on gas mark 7 for about 30 minutes but it burns on top and sticks. I've tried different shelves but it makes little difference.

ChickyDuck Sun 06-Nov-16 21:40:41

How much fat/oil are you using OP?

Tallzara Sun 06-Nov-16 21:58:58

A good glug, maybe 3-4 tbsp.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now