Toad In The Hole I Made It

Toad In The Hole

pointsevenout 9 years ago
Recipe by Cherrill: Toad In The Hole/saved
This is a nice breakfast meal. The recipe ingredients are a whole lot like a Dutch Baby.
I really buggered up the first try at it. The second try and pic doesn't do the recipe justice.
First time around I followed the instructions too literally and only used enough batter to circle the sausages.
All of the batter is supposed to be used.
Pic should be a little browner and batter should have turned out a little puffier..
Threw some broccoli in the mix.
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frankieanne 9 years ago said:

I looked at that recipe and wondered what type of pan to use. I guess a cast iron skillet would work? I don't know what a deep baking tray is. It sounds good!

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pointsevenout 9 years ago said:

I believe a 10x15 casserole dish fits the bill. Needs a 2' side to contain the batter as it expands.
Mine was in a heavy saute pan with tall sides, which, I think, kept the top from browning as it should. The bottom was quite brown. A glass casserole should re-radiate the heat quite well and faster than a heavy saute pan or cast iron. An oven that can be switched to convection bake should work even better.
Even application of high temperature immediately and all over at once is key to make the batter puff.

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frankieanne 9 years ago said:

OK, thanks, pso. I think if I tried this I would try using my huge cast iron skillet. But, that's a lot of food for me! Maybe I could cut it in half and make a mini one or something.

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pointsevenout 9 years ago said:

I made it with regular breakfast sausage links. Made about 4 servings for me. It was good cold right out of the fridge but I'm a garbage gut.
I like the authors pic, nice and round and puffed and brown.

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mommyluvs2cook 9 years ago said:

I guess there are different types of toad in the holes. I always thought it was the bread with an egg cooked in the middle! This looks amazing though, love how the bread puffs up so much!

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pointsevenout 9 years ago said:

Did this one again properly.
It puffed up nicely. Added pics.
Used mild Italian sausages, 5 links in the package @ over 1lb.
Used a 10x15" glass casserole w/2" sides.

EDIT: Also used the convectionaire for better heat distribution, ensuring good puffiness. Reduced the temp by 25 degrees.

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frankieanne 9 years ago said:

That one turned out nice and puffy, pso. Thanks for telling us what kind of pan you used. The instructions seem kinda nebulous to me in that area.

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pointsevenout 9 years ago said:

Always have to be on the watch out for authors from the east side of the pond. Terminology will tend to confuse.

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mommyluvs2cook 9 years ago said:

Wow your second attempt really puffed up well! Looks great :)

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chuckieb 9 years ago said:

I'd been wanting to try this recipe since Cherrill first posted it. I LOVE yorkshire pudding and I LOVE sausages so this was right up my alley.
I read over Point's suggestions and although I didn't use the convection feature I did reduce the temperature to 400C.
I actually had purchased some "Bangers" recently so used six of them. Browned them up in a fry pan, made my batter and let it sit in the fridge. Used a metal baking pan that was pretty much the specifications.
The recipe puffed up around the edges but didn't get as brown as Point's second attempt or Cherrill's.
Had some left over pot roast gravy in the freezer and combined that with an envelope of Demi Glace and it made for a lovely topping over the Toad in a Hole once baked.
I did search other Toad in a Hole recipes on-line and some of them don't refrigerate their batter for a half hour before pouring it in the baking tin. Some also seems to use a longer, thinner baking pan, more like a loaf pan.
I'll make this recipe again and I'll maybe change up my pan, use the convection and maybe even give it a go at 425C.
It was very yummy.

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Cosmicmother 9 years ago said:

All the pictures look great!
My mom and Gran always used a glass casserole dish. And cooked them at 425 for 30 minutes in a regular oven. She also cooks the sausages in the same pan in the oven for 10 minutes, drains most of the fat, then adds the batter. I'm pretty sure she makes the batter while the sausages cook and never chills it. My Gran always called this dish "Pigs in a Poke" instead of Toad in a Hole but we all knew what she meant! ;)

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mommyluvs2cook 9 years ago said:

Glad this turned out for you Janet!! I really want to make this but I don't know if it would be appealing to Michael...we have never had anything like a yorkshire pudding. I would definitely have to make a gravy like you did. Looks good!

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frankieanne 9 years ago said:

That's a great looking picture, Janet! I've never had Yorkshire pudding either. Is this batter the same thing?

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chuckieb 9 years ago said:

I did see another recipe for Toad in the Hole Shona that did cook the sausages in the oven and used the same pan to cook up the whole thing.
The Yorkshire pudding batter has a distinct texture and flavour Michelle. I think gravy is a must.
Yes FA. Yorkshire pudding is the same as the batter in this recipe.
I'm thinking it might be fun to make individual Toads in a Hole using cupcake tins as you do just for Yorkshire pudding, and then stick a small sausage inside. Might be kind of cute plus you might get the big puffiness too.

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