Decent shop bought toad in the hole?
Discussion
M&S used to do a delicious toad in the hole. Extremely convenient too, bang it in the oven for 20 mins, do some veg to go with it, job done. But they've stopped stocking it!
I've tried Sainsbury's, very bland, tasted like it had been made from the very cheapest materials they could find (which it probably had).
So now I'm stuck - who sells a decent shop bought toad in the hole?
I've tried Sainsbury's, very bland, tasted like it had been made from the very cheapest materials they could find (which it probably had).
So now I'm stuck - who sells a decent shop bought toad in the hole?
Is there such a thing as a decent toad in the hole?
I love sausages (well I do live in Cumberland) and I quite like YP but together they are IMHO simply awful - Stodgy batter studded with usually crappy mechanically recovered sausages baked in their own fat, simply horrid (IMO).
...probabaly a nice treat WWII or the 1970's but simply no place in a modern diet
I love sausages (well I do live in Cumberland) and I quite like YP but together they are IMHO simply awful - Stodgy batter studded with usually crappy mechanically recovered sausages baked in their own fat, simply horrid (IMO).
...probabaly a nice treat WWII or the 1970's but simply no place in a modern diet
Lotobear said:
Is there such a thing as a decent toad in the hole?
...probabaly a nice treat WWII or the 1970's but simply no place in a modern diet
Get in the sea. Toad in the hole is great....probabaly a nice treat WWII or the 1970's but simply no place in a modern diet
Going to have to agree with the above posted though it really couldn’t be easier to make and buying a pre made version of it is going to taste terrible wherever you get it.
Ari said:
Silvanus said:
Please don't take this the wrong way, but toad in the hole must be one of the easiest things to make, it's sausages and a Yorkshire pudding batter.
Is it as easy as taking it out of the packet and chucking it into the oven at 170 degrees for 20 minutes? 
From 10Penceshort
Turn your oven on as high as it can go.
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
Turn your oven on as high as it can go.
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
Silvanus said:
Please don't take this the wrong way, but toad in the hole must be one of the easiest things to make, it's sausages and a Yorkshire pudding batter.
Indeed, so simple that even I cook this one with an Onion gravy that you could never buy. You get immense satisfaction watching the batter rise-up and attempt to break-out of the tin.The best part is that you can choose which sausages you want to use.
Go on, spoil yourself.
Used to be
1 large egg
50g plain flour
50ml of milk
Pinch of salt and pepper
sage if prefered
Or multiples thereof
But it's also easy to use a container, be it cup,mug or pint pot
container of egg
container of flour
container of milk.
Daft thing is you can give a YP recipe to 20 people and they will all come out different.
My mum couldn't make them to save her life, when her mum died grandad wanted a recipe to make his own, and they were brilliant, wife can, mother in law couldn't.
1 large egg
50g plain flour
50ml of milk
Pinch of salt and pepper
sage if prefered
Or multiples thereof
But it's also easy to use a container, be it cup,mug or pint pot
container of egg
container of flour
container of milk.
Daft thing is you can give a YP recipe to 20 people and they will all come out different.
My mum couldn't make them to save her life, when her mum died grandad wanted a recipe to make his own, and they were brilliant, wife can, mother in law couldn't.
netherfield said:
Used to be
1 large egg
50g plain flour
50ml of milk
Pinch of salt and pepper
sage if prefered
Or multiples thereof
But it's also easy to use a container, be it cup,mug or pint pot
container of egg
container of flour
container of milk.
Daft thing is you can give a YP recipe to 20 people and they will all come out different.
My mum couldn't make them to save her life, when her mum died grandad wanted a recipe to make his own, and they were brilliant, wife can, mother in law couldn't.
Yeah, mines pretty different. I'm in the extra yoke to every 2 eggs, half and half on milk and water.1 large egg
50g plain flour
50ml of milk
Pinch of salt and pepper
sage if prefered
Or multiples thereof
But it's also easy to use a container, be it cup,mug or pint pot
container of egg
container of flour
container of milk.
Daft thing is you can give a YP recipe to 20 people and they will all come out different.
My mum couldn't make them to save her life, when her mum died grandad wanted a recipe to make his own, and they were brilliant, wife can, mother in law couldn't.
Sheetmaself said:
From 10Penceshort
Turn your oven on as high as it can go.
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
I'm sorry, I have neither the time nor (especially) the inclination! Turn your oven on as high as it can go.
Put some beef dripping/lard into your Yorkshire tins and put them into the oven
Fry off the sausages on a high high heat until the outsides are browned, put the sausages to one side.
Make your batter mixture:
3 eggs, beaten
200ml milk
125gm plain white flour
sprinkling of sage
Sift the flour into a bowl and make a well in the centre. Pour the eggs into the well with a drop of the milk and use a fork to gradually mix the flour from the edges into the egg/milk. Keep doing this until the mixture thickens up and there aren't lots of lumps. There will still be some flour around the edges. Then slowly stir in the remaining milk whilst taking the flour from the sides and mixing with your fork. Once all the flour is mixed in, give the mixture a really good blast with a hand whisk. Mix in the sage.
When the oven has reached temperature, give it another 2 or 3 minutes
Then take out the Yorkshire tins, close the oven door behind. Put about 1/2 inch maximum of mixture into the tin (it should sizzle when it meets the smoking fat), then put your sausages into the mixture and put back into the oven.
Turn the oven down to 220 degrees
Cook for about 20 minutes. DO NOT open the oven until they're pretty much fully formed.
The key thing is to make sure the temperature is kept high all of the time, that you don't make the mixture too thick and that you don't use too much of it- otherwise you'll have very soggy bases and burned tops.
I make the mixture just before putting it into the oven because this tends to produce lighter, crispier Yorkshires than making it 20 minutes beforehand and chilling it. Everyone has ther own theories, I suppose.
Dan (Yorkshireman and, if I say so myself, master Yorkshire Pudding maker).
PS- If you're feeling brave, use 7.5" cake tins for your Yorkshires. They come out almost too big to eat in one sitting!
I just want to buy a nice ready made one (and until very recently, I could!)
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff