Toad in the hole

[RizzoTheRat]

Not made one in ages, had a go last night and while it did rise, it wasn't by as much as I'd like, any tips?

I used 1 medium egg, 75g flour and about 90ml of semi skimmed for a fairly thick batter
Sausages in the oven for 15 minutes to release some fat, then put the tin on the hob to keep it hot while I poured in the batter, then back in the over for 30 minutes without opening the door. When I poured it on the batter was probably about 5mm deep.

[Bonefish Blues]

Dunno, but watching because my wife consistently makes toad-on-pancakes.

[i4got]

For that amount of flour and milk I'd use 2 eggs.


My standard mix is 4 eggs/140g flour/200 ml milk. Seasoning and a half teaspoon of mustard powder.

[Easternlight]

Oven needs to be HOT really hot. Tray needs to be smoking when you pour the batter.

[TikTak]

Self raising and whisk in all the bubbles, add to the tin asap and shove it in the oven, that'll get it going. The batter doesn't need to be that thick tbh.

[Silvanus]

That looks like an odd mix. This is my mix and it never fails.

125g srtrong white flour (not self raising)
2 medium eggs plus 1 extra yoke
150ml of milk
150ml of water
1/2 teaspoon salt

Whisk everything together and rest for 1 hour. Preheat oven to around 210 degrees. Get your oil nice and hot, animal fat is best if you have it. I prefer to use ceramic or glass over a metal tin. Pre cook the sausages until they start to turn golden, then add the batter to the hot oil, it should sizzle. Cook for about 20 minutes. The base should be about half an inch thick and the sides will fluff up nicely.

[RizzoTheRat]

oven was 200 and the mix was from BBC good food site. sound like try more egg next time is the main thing

[Bill]

I crank it up to 230 when I do them.

[i4got]

RizzoTheRat said:

oven was 200 and the mix was from BBC good food site. sound like try more egg next time is the main thing

I'd also notch up the oven a bit. 230 conventional, 210 fan.

[2Btoo]

Easternlight said:

Oven needs to be HOT really hot. Tray needs to be smoking when you pour the batter.

Very much this.

If the oven is PROPERLY hot when put the batter in then it will rise almost immediately (and spit like an angry cat!) I'm not sure it's possible to have the oven *too hot* for Toad in the Hole.

[fat80b]

Nowhere near enough eggs.

Our recipe uses 4 eggs and makes 12 decent sized puds.

[HBelder]

This one works for me…

As stated above, as hot as you can get your oven is best.

[Mobile Chicane]

Equal volumes of milk, eggs and flour for the batter.

Same as a Yorkshire Pudding.

Foolproof.

[theplayingmantis]

Silvanus said:

That looks like an odd mix. This is my mix and it never fails.

125g srtrong white flour (not self raising)
2 medium eggs plus 1 extra yoke
150ml of milk
150ml of water
1/2 teaspoon salt

Whisk everything together and rest for 1 hour. Preheat oven to around 210 degrees. Get your oil nice and hot, animal fat is best if you have it. I prefer to use ceramic or glass over a metal tin. Pre cook the sausages until they start to turn golden, then add the batter to the hot oil, it should sizzle. Cook for about 20 minutes. The base should be about half an inch thick and the sides will fluff up nicely.

this is HFGS recipe halved...

edit HFW even!

[theplayingmantis]

which is my go to. More water makes it crisper.

[Silvanus]

theplayingmantis said:

Silvanus said:

That looks like an odd mix. This is my mix and it never fails.

125g srtrong white flour (not self raising)
2 medium eggs plus 1 extra yoke
150ml of milk
150ml of water
1/2 teaspoon salt

Whisk everything together and rest for 1 hour. Preheat oven to around 210 degrees. Get your oil nice and hot, animal fat is best if you have it. I prefer to use ceramic or glass over a metal tin. Pre cook the sausages until they start to turn golden, then add the batter to the hot oil, it should sizzle. Cook for about 20 minutes. The base should be about half an inch thick and the sides will fluff up nicely.

this is HFGS recipe halved...

edit HFW even!

It is, been doing it that way ever since I saw him do it, the extra yoke makes all the difference.

[Scabutz]

As has been said you need equal volume. I do 140g flour, 4 eggs, 200mil milk.

Now you need the oven hot as fk. Heat the pan and the oil for a while until its smoking. Pour the mix in.

Once you put it in the oven DO NOT open the door untill you take it out 25-30mins later. After 15-20mins turn the oven down to crisp it without burning.

[untakenname]

I've found adding around 50-100ml of IPA to the batter works pretty well and helps with aeration, was dubious at first but saw online lots of people swear by it.

[jules_s]

Scabutz said:

As has been said you need equal volume. I do 140g flour, 4 eggs, 200mil milk.

Now you need the oven hot as fk. Heat the pan and the oil for a while until its smoking. Pour the mix in.

Once you put it in the oven DO NOT open the door untill you take it out 25-30mins later. After 15-20mins turn the oven down to crisp it without burning.

Flat out for 10 mins then down to 180 for 13-15 mins here

[sherman]

If the fat doesnt scald your eyeballs coming out of the oven its not hot enough.

Cook the sausages at 200c for 10mins in the dish. Remove and set aside. Add lard to the djsh whilst increasing temp to 230c. Replace sausages and pour in yorkshire batter mix. Cook at 230 until golden.
Serve