toad in the hole

[baileys]

does anyone have the perfect recipe because no matter how i try its a complete flop with a capital F

[Jinglepot]

Try BBC Food, type in Toad in the Hole and AWT in chefs. Two recipes come up fort his, one is for a mixed grill T in the H with a cold batter. Might be worth a looksee. Good luck.

[scoobysoo]

Hi. I cheat a bit...

I get 8 sausages, some mushrooms, a bit of veg oil and some tinned new potatoes and brown them in the oven. Then I make up 2 packets of Tesco Value batter mix, stir in some sage then cover the sausages, potato and mushrooms and bung it on the middle shelf in a hot oven until it's a lovely dark brown flavour. it comes out brilliantly every time

[gammaray]

The trick is to oil and heat the dish in which you are making the toad in hole first. Pre cook the sausages (add bacon and onions too) then pour in the batter mix (packet stuff with an egg is fine). Pop into the oven for between 20 and 30 minutes and out it comes. Plate up (easy to remove from the dish because you have oiled and heated it first) Pour over onion gravy and serve!

[Alibobs]

I agree with Gamma the answer is heat. I half cool the sausages first then heat up oil or dripping until it is smoking. Stand back while you add the sausages and batter. Cook in a hot oven, dont keep opening the door to check otherwise you'll have a pancake

[Alibobs]

half COOK the sausages!

[africankiwi]

In Australia, when we make a toad in a hole, its a piece of buttered bread with a hole cut out of the middle, you chuck it in the frying pan and crack an egg into the hole. When that side is cooked, flip it over and continue to cook till its done. Add a bit of dead horse (tomato sauce) and maybe a side order of bacon. Yum!

[nickmo]

The batter must stand for a bit before you add to the browned sausages, and make sure the oil in the pan you are going to cook in is really hot - almost to smoking stage. As above, don't open the oven door 'til done. Lard may give you better results than oil by the way.

If you are a bit unsure with your batters, try making a couple of different batches and see what gives you best results form maybe slightly different resting times, or mixes.

This from The Foody site is pretty well the basic recipe: http://www.thefoody.com/meat/toadinthehole.html and also has the suggestion to start at a higher temp for the batter, then reduce the oven temp to finish. this will 'set' the batter and then allow it to cook evenly through.

[gammaray]

I have also noticed that packet batter is not always the right consistency when you have added the egg and water. So I add plain flour too to bring the batter mix to the right consistency.

[Rebecca611]

Check out Jamie Olivers recipe for toad in the hole....DELISH!! In The Naked Chef cookbook. He adds an extra egg to the batter. The batter turns out nice and big...and crispy. Good for making yorkshire puds!