Toad in My Hole

[davidspooner]

Hello. I made toad in my hole last night. Everything was great, apart from the base (I did it in a reasonably big metal cake tin) was still a bit soggy. I didn't want to leave it in, as the edges had risen and were crispy.

How do i get it to cook in the middle - what did i do wrong?

[A911DOM]

davidspooner said:

Hello. I made toad in my hole last night. Everything was great, apart from the base (I did it in a reasonably big metal cake tin) was still a bit soggy. I didn't want to leave it in, as the edges had risen and were crispy.

How do i get it to cook in the middle - what did i do wrong?

Probably get the oven really bl00dy hot to start with... Like yorkshire puds

[sherman]

Possibly too much oil/fat in the pan and also as said above you need a realllllllllly hot pan. If its not smoking its not hot enough.

[calibrax]

Cover the edges with foil at the start, and uncover them partway through.

And it's "Toad in THE Hole"... what you call it sounds somewhat kinky

[davidspooner]

To give more information:

The batter that was uncooked tasted really 'eggy' - is that something to do with it?

The oil was hot hot hot, and we heated the underside as we poured the batter in.

We poured a thin layer and it instantly went "pancake" so we poured more. Should we have left it?

[sherman]

davidspooner said:

To give more information:

The batter that was uncooked tasted really 'eggy' - is that something to do with it?

The oil was hot hot hot, and we heated the underside as we poured the batter in.

We poured a thin layer and it instantly went "pancake" so we poured more. Should we have left it?

What was your batter recipe?

Dont stop with your batter pouring until you are sure you have enough in the tin and if your fat was smoking hot you should not need to heat the dish from underneath for the few seconds it takes to our the batter in to the tin.

[Don]

Did you part cook the sausages first? They need to be hot else the batter surrounding them won't cook as quickly...

[10 Pence Short]

Don said:

Did you part cook the sausages first? They need to be hot else the batter surrounding them won't cook as quickly...

This, plus you possibly used too much batter. You don't need a mass of batter to have enough in there.

When you pour the batter in, do it in one action and get it into the oven ASAP. The more fannying around you do with it out of the oven the worse it's going to get!

[Bill]

^^^

And don't open the oven again until it's done.

[davidspooner]

10 Pence Short said:

Don said:

Did you part cook the sausages first? They need to be hot else the batter surrounding them won't cook as quickly...

This, plus you possibly used too much batter. You don't need a mass of batter to have enough in there.

When you pour the batter in, do it in one action and get it into the oven ASAP. The more fannying around you do with it out of the oven the worse it's going to get!

Thanks chaps, next time i'm going to use less batter and really crank the over on to mach11. More oil as well methinks

Cheers!

[Odie]

I used to make, toad in the hole but using a muffin tray and the yorkshire puds would come out like yorkshire pud muffins. (cant remember if i used self-raising flour or not, dont think i did)

Leave the tray & lard in to warm up a little longer, batter and sausages straight into the tray no messing about and get that oven closed, leave it closed until its done. NO fannying around at any stage.

[F i F]

For an alternative to the big massive f-off Toad a variant we sometimes do is to cook some Tesco Cumberland sausage, the really spicy stuff, cut them up into bite sized chunks.

Put a few chunks into a number of small baking tins, about 3" dia and an inch deep, and when smoking hot pour in the batter.

Lots of crunch and lots of taste.

[anonymous-user]

Sounds like you made it just how I like it! fluffy and crisp around the edges and thick and eggy in the middle! mmm

[A - W]

Where's the pics?

[Kays vRS]

I always put an extra egg white in the batter too - it rises alot more