Toad In The Hole Recipe | Rise Every Time | Hint Of Helen (2024)

FAQs

Why does my toad in the hole batter not rise? ›

Why does my toad in the hole not rise in the middle? If you are using a metal tin and are sure your oven is hot enough, it could be because your tin is too small. You need plenty of space between the sausages to allow the Yorkshire pudding to rise properly – if your tin is crowded the batter can't cook properly.

Dishes like toad in the hole appeared in print as early as 1762, when it was described as a "vulgar" name for a "small piece of beef baked in a large pudding". Toad in the hole was originally created as a way to stretch out meat in poor households. Chefs therefore suggested using the cheapest meats in this dish.

Use a metal (or enamel-coated metal) baking tin if possible – a large, reasonably deep dish is best. Using a metal tin means the tin it will get hotter and the heat distribution will be more even. Mine is a rectangular enamel roaster, approx 31cmx25cm and 5cm deep.

Sausage & stuffing toad-in-the-hole with onion gravy

Add stuffing to your toad-in-the-hole for a different texture and even more flavour. Adding sage to your stuffing will add a slightly peppery and earthy taste.

In a bowl, add the flour. Whisk in the milk and eggs and salt. It doesn't matter if it's a bit lumpy. Put in the fridge to chill for at least an hour or overnight.

The liquid was too hot, or not hot enough.

If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom. Use a thermometer to measure the liquid's temperature before using.

To prevent the Toad in a Hole from sticking, wait about 5 minutes after cooking before trying to remove it from the tin. The batter is more likely to lift in one piece instead of trying to hack it out as soon as it's cooked!

Once removed from the oven, the toad in the hole will sink slightly due to the temperate change – I just recommend you check it is cooked and crispy on top throughout to know it is ready.

This is crucial for this recipe. You could also go for something like this John Lewis non-stick stainless steel frying pan at 24 cm (only 2cm off the one I use – your toad in the hole will just be a bit taller!) or this copper Home Icon non-stick pan which is well-priced!

Toad in the Hole pairs well with various sides. Some good options include roasted vegetables, such as carrots, parsnips, Brussels sprouts, mashed potatoes, and green beans. Simple boiled veggies like peas, filling potatoes and a side salad.

What do you drink with toad in the hole? ›

Sweet, ripe cabernet and cab-shiraz blends would be ideal, as would quaffable Chilean merlot or carmenère, for example.

The table for Toad in the Hole is about 15 inches across and 24 inches long. The playing surface slopes towards the players who stand behind a line 8 feet from the front of the board. In the centre of the table is a hole of about 2 inches in diameter through which the toads can fall.

If the batter tasted sour then it is fermented. It may not rise as much as with the usual white rice. Also try to change the proportion to 4:1. Sometimes depending on the quality of the urad dal, more of it is added.

Keep Batter Cool and Oven Hot

A successful rise will come from the combination of a cold batter going into a very hot oven. The oven should be as hot as possible—the highest setting your oven can handle (450 F to 500 F) without burning everything to a crisp.

Assuming that your batter is kept at around 80°F, it ought to require somewhere in the range of 1 and 1½ hours to rise twofold in volume. Generally this takes an hour, but it depends on the temperature in your room.

There are a few things that will make your batter soggy and stop it from rising nicely. You need to make sure your batter is a good consistency – not too thick and not too thin. This recipe seems to work nicely for us. If your batter still isn't rising well it could be that you haven't used enough oil.