Why can't I mzke Toad in the Hole?!!

[JMAngel1]

Followed a "fool proof recipe" tonight and somehow it came out both burnt and not cooked in the middle. And it did not rise. Clearly I am a fool. I felt like Wendy Craig in Butterflies
I'm usually a good cook but TINH is my nemesis.

@GreenLeafTurnip play nicely !

Judging by the thread title did you have too many wines before you started cooking?

@MrsGrindah I am!

It was truly the worst meal I could have possibly been served as a child. Eventually I was allowed to just have the toad without the hole but it was a traumatic few years to get there!

@GreenLeafTurnip I’m from Yorkshire. We can never be friends!

I've found my people!

I'm with you OP - Mine are either pancake like or puff right up - sausage cake has a different meaning in our house!

This works every time:
1 cup of plain flour
1 cup of milk (we use whole milk but don't know if it matters)
1 cup of eggs - all in the same cup so quantities are equal!
Heat oven up hot, plenty of fat in a tin and heat in oven til smoking, pour in batter and stick back in oven. Works every time and so so easy.

I cant either. I can make yorkshire puddings, i can make little individual chipolata toad in the holes but i cant make actual toad in the hole.

I can make excellent Yorkshire pud, and excellent sausages, but toad in the hole is my Achilles heel cooking wise - no matter what I do it turns out soggy, raw and burnt. You are not alone!

Make sure there's enough fat - this is the key to stopping it sticking. And as others have said, make sure it's really hot (I always do the sausages in the oven for 20 minutes before I add the batter).

I go for a slightly egg-heavy batter: if pancakes are 2 eggs, 100g flour, 200ml milk/water, I go for 80g flour and 150ml milk/water for TITH/Yorkshires.

Another one here who fails at Toad in the Hole. Mine comes out puffed up at the edges but flat in the middle as it doesn't rise around the sausages. I can cook most other things but TITH is seemingly beyond me.

TITH has long been my nemesis too. I make EPIC Yorkshire puds, but a good TITH was seemingly beyond me. I tried everything, and followed all the tips. I have finally achieved success by cooking it in individual enamel pie dishes. 2 sausages per dish, and batter poured over very hot fat. I'd tried a cast iron dish, roasting tray, Pyrex, foil... but apparently enamel did the trick.

I would say two things make it better:
One use an extra egg over the recipe.
Two use dripping to grease the tin-makes it much nicer and it seems to rise better.

I can't get it right either. You can buy extra large fresh yorkies in watrose and just cook them separately

I am in the can make awesome yorkies (even the Yorkshire based in laws agree), can get the sausages done and good quality gravy. Put them together and they taste awful.

I have given up - Toad in the Hole is now Yorkshires, sausages and gravy. Soufflé is easier.

I don’t measure my batter unfortunately but I have the oven at over 260 degrees (aka as high as it will go) when it goes in then turn down to 190 when I’ve got the rise I want. The only problem I get with that method is when the sausages shrink/bend as they cook they leave a little hole in the pudding top and bottom.

How long are you cooking for?

Google hugh fearnley whittinstall toad in hole guardian..
He wrote a recipe years ago....was the first time I made it and it worked...and have made it ever since....I skip the extra egg white...and its fine..use semi skimmed milk at least...have done with veggie sausages, added fennel/onion wedges ...always works