Active discussions

Meet the Other Phone. A phone that grows with your child.

Meet the Other Phone.
A phone that grows with your child.

Buy now

Please or to access all these features

Talk
Food/recipes

For related content, visit our food content hub.

Original poster

Tin for toad in the hole

24 replies

DaveTuckerforPM · 12/03/2021 11:08

Toad in the hole is my nemesis so
today, following lots of research, I am attempting it for the final time.

I have followed James Martin's recipe (batter is currently resting in the fridge) but I'm now wondering about which tin to use. Ceramic, enamel or tin? And which size? I'm cooking for 3 (6 sausages) but there seems to be a lot of batter! I've used 8oz flour and 8 eggs.

Could anyone recommend a fool proof tin please?

OP posts:
Nowthereistwo · 12/03/2021 11:11

This has ended up in the property section.

I can't help as I also can't make toad in the hole....

Original poster
DaveTuckerforPM · 12/03/2021 11:14

@Nowthereistwo

This has ended up in the property section.

I can't help as I also can't make toad in the hole....

Ahh apologies, I'm still getting used to the app! I've reported asking to be moved Smile
OP posts:
FreezerBird · 12/03/2021 11:17

If by ceramic you mean a china dish, then definitely not that one.

You want the tin to be really hot, with hot fat in it, when you put the batter in. So definitely metal.

trevthecat · 12/03/2021 11:21

Metal. Whack the temp right up. Make sure the oil is really really hot and then add everything quickly. Back in the oven and don't open the oven door till it's ready

Aroundtheworldin80moves · 12/03/2021 11:21

I usually use a glass one. But made individual ones last night in metal tins, and they came out well.

That sounds a lot of batter! I usually use 2-3 eggs for 3-4 people... And nowhere near that amount of flour.

Toomuchleopard · 12/03/2021 11:22

I have a pretty heavy metal deep tin and whatever the recipe says I heat it up to very hot on the hob before adding the batter. I use 2 x tins of about 30cm x 15cm for 5 people but I make a lot! It took a few goes of making it before it was properly successful mainly due to not enough batter for the tin size.

midgedude · 12/03/2021 11:23

I have been having better luck with Pyrex ramekins than metal

Yes to hot oven

Madmarchlockdown · 12/03/2021 11:27

So - Pyrex. What is hot? 200?

This is all vital T in the H info and so must be addressed wherever it lands on MN.

QforCucumber · 12/03/2021 11:27

wow that sounds like a LOT of batter, I use the BBC good food best ever Yorkshire pudding recipe with 8 sausages in a metal roasting tin.

sausages into fat to cook for 15 mins.
pour over batter.
into oven at 200 degrees and do not at all ever open the oven door until cooked - 20 ish minutes.

never had a failure yet.

BrilliantBetty · 12/03/2021 11:40

My DH usually uses a glass lesanga dish. Should he not be?!

QforCucumber · 12/03/2021 11:46

@BrilliantBetty - if it works stick with it! I'd never change something which works when it comes to Yorkshire Puddings hah

AutumnOrange · 12/03/2021 11:49

I use my glass lasagne dish. Come out perfectly every time.
Best tip I was given Do Not Open the oven door to check on it. Oh and add mustard to the batter.
Love Toad In the hole.

midgedude · 12/03/2021 11:50

220

FlyingByTheSeatof · 12/03/2021 11:53

I use Pyrex too these days for things such a toad in the hole, roast potatoes even as much easier to wash

Emmelina · 12/03/2021 11:53

Either glass or metal. I use metal. Put it in the oven with the oil to get really hot, you want to see that shimmering haze going on. Partially cook the sausages too. Then sausages in the pan, batter over and back in the oven.

Tangledtresses · 12/03/2021 11:53

Use a glass one or a metal tin
Get it really hot then put in sausages 6, warm up a bit too...

Use
4 eggs, 300ml milk, 250g flour make it ahead and leave it on the side for half an hour so it's not cold
Oven 200 fan should be fine

CatChant · 12/03/2021 11:55

Use a pyrex or metal dish. Make sure the cooking fat is really hot before you add the batter, and preheat your oven to its top setting.

minniemoocher · 12/03/2021 11:58

I use china myself, but tin is better (I don't have the right size). For the future I use 4oz flour and 2 eggs

karmakameleon · 12/03/2021 11:59

I’d use a metal dish and only half the batter. Make pancakes for breakfast with the rest of the batter.

LongIslandIcedT · 12/03/2021 12:02

Glass tray here too, I use lard and let it get very hot. My foolproof recipe is from a student cookbook, 2 eggs, 2/3 mug of flour, 2/3 mug of water and 1/3 mug of milk, bit of salt and pepper.
We have this once a week as it is a family favourite, one of the few meals we will all eat.

Original poster
DaveTuckerforPM · 12/03/2021 12:09

Thanks all. The recipe calls for 6 sausages, so I figured that would mean 2 each. I didn't want to mess it up by scaling down so DDs will just have to have 2nds Grin

I have a large metal tin so fingers crossed!

OP posts:
treeeeemendous · 12/03/2021 12:12

Let me know how you get on. This is the one dish I just can't make....

picklemewalnuts · 12/03/2021 13:40

Same here! I can do Yorkshires in a muffin tin, but not T in the H

idontlikealdi · 12/03/2021 13:57

I cannot make it. I have no idea why. I'm a pretty good cook.

Aunt Bessies giant yorkies here filled with sausage and gravy!

New posts on this thread. Refresh page