How the hell do I make toad in the hole?

[SquadGoals75]

I’m a dreadful cook but trying to improve.

Going to start with toad in the hole. Firstly, what tin or dish do I need? I definitely don’t have any suitable ones so will buy a new one.

Any advice appreciated. Thank you.

https://www.deliaonline.com/recipes/international/british/yorkshire-pudding-for-4

You want your oven as hot as poss. Once your meat is out, turn it up, put in Yorkshire pudding. Brown/cook sausages in advance. Add in fried onions to the batter for even tastier pudding. I used ceramic dish, but Pyrex or a tin is fine. 2 sausages per person, smother in gravy, enjoy!

I’ve never got the hang of getting the Yorkshire pud to rise with the sausages in it! Gave up years ago and now just cook them separately. I also use Delia’s YP recipe but I add an extra egg.

I'm going to follow this as the only time I've tried to make it the sausages were burned before the pudding was cooked. It's never been a favourite of mine but I'd like to know how to do better!

I use this one and even in our ancient and incredibly rubbish gas oven it turns out well - www.tamingtwins.com/toad-in-the-hole-recipe/

A chance comment transformed mine! (it may be blindingly obvious to others, but sharing anyway!)

1. Make your batter and leave to stand.
2. Get a metal roasting tin - you can use ceramic but metal conducts heat better. Needs to be small enough that the batter will fill it well.
3. Put your sausages in and cook them for 10-15 mins. This will release a load of sausage fat (this part was my revelation, I was trying to do it all at once!)
4. Take the sausages out of the tin at this point and whack up the oven. Add more fat if needed. Carefully swirl it round a bit to coat the tin if you like.
5. Wait for that to heat up
6. Replace sausages and pour over the batter.
7. Look through the glass but do not open the door to check progress.

I am seriously tempted to make TITH today now!

I would preheat the oven then brown the sausages on the hob directly in the roasting tin. Then pour normal Yorkshire pudding batter on (I use Delia's recipe) and stick it straight into the hot oven.

7. Look through the glass but do not open the door to check progress.

I think my oven once had glass, hard to tell now.

Same. I'm going to blow my own trumpet and say I cook a mean Yorkshire pudding.. but stick some sausages in it to cook and they turn out awful every single time!

Definitely brown the sausages in the pan first. I just bang them in the oven and let them brown, then pour the batter mixture over them and back in the oven. It makes the pan nice and hot (and full of hot fat) but saves you browning them separately.

That made me laugh. Mine is the same

If you’re a terrible cook is toad in the hole a good place to start?! It’s very hit and miss

I cant cook either but toad in the hole is literally the easiest thing to cook ever. Even I can do it. I just use any cake baking tin round or square and arrange the sausages artistically.
Make sure the tin is oiled and the sausages are browned in a pan first or they will be anaemic then follow the recipe exactly.
Gravy is essential. The secret is in the ingredients. Get really nice sausages. Cheap ones tend to be a bit too watery and mess up the batter.

https://www.bbcgoodfood.com/recipes/sams-toad-hole I use this recipe - add gravy and veg to serve!

😂🤣😂

This is the one I always use as well. It seems pretty foolproof.

Wow this is brilliant thanks everyone. Some excellent tips! Mine normally turns out burnt on the outside and raw on the inside!!

BBC good food is brilliant for straightforward recipes.

I tend to keep a stock of frozen sausages in so they start in the oven in the warm up phase as the oven and crock warm up. I then add extra fat, and put the oven on to maximum.

"How many toads would you like in your hole?" is a common question in this house

For an easy, lacking inspiration dinner we often have toad in the hole with baked beans. Ingredients tend to be in stock and all food groups covered. Winner.

I also make mine with bacon wrapped around the sausages (like pigs in blankets) wedges of red onion and a sprigs of rosemary - you can make individual ones like that in a muffin tin!! Not huge sausages - more half a good chipolata

OMG! I have a load of PIBs I made before Christmas lurking in my freezer. This seems like fate.....