Toad-in-the-hole, onion and apple gravy | Pork recipes | Jamie Oliver (2024)

FAQs

How to stop Toad in the Hole from going soggy? ›

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.

Can I make it ahead? It's best served right away, but you can make it ahead, or save leftovers and reheat later. Cook, then quickly cool, cover and refrigerate the toad in the hole.

The origins of Toad in the Hole are unclear, but it is believed to have originated in the 17th century to make a filling meal out of basic ingredients. At the time, sausages were a cheap and readily available source of protein, and the batter helped to stretch the meal and add some substance.

The flour should be plain (all-purpose) flour and not self-raising. However it is most likely that the batter isn't quite cooking properly due to the dish. Stoneware tends to heat up very slowly and doesn't give the instant hit of heat that the batter needs to help it to rise properly.

The heat distribution in your oven may be uneven. I have an old oven and my dishes would burn, stick, and undercook until I started using a few tricks (self citation, beware). The main idea is to put a shield (an empty baking dish) between the heat source (the bottom of the oven) and the dish you are baking.

Large roasting-style tins are best for large, slab-like portions of pudding and making family-sized toad-in-the-hole. Yorkshire pudding tins are made from many different materials, from heavy-duty steel to aluminium and silicone, but the main factors should be how quickly and evenly it heats.

Can I freeze this Toad in the Hole? Yes you can! This recipe can be frozen, but please remember to do the following; Freeze it as soon as it is cold enough.

Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.

Usually in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire 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. In 1747, for example, Hannah Glasse's The Art of Cookery listed a recipe for "pigeon in a hole", calling for pigeon rather than sausages.

What is another name for toad in the hole? ›

The name toad in the hole is sometimes used for this dish, though that name more commonly refers to sausages cooked in Yorkshire pudding batter. The dish is also known as Guy Kibbee eggs, due to its preparation by actor Guy Kibbee in the 1935 Warner Bros film Mary Jane's Pa.

To prevent your Yorkshire puddings from sinking, don't open the oven door before the end of cooking time. When you remove the tin from the oven, do not leave the puddings near any drafts. The most foolproof way to stop your puddings from sinking? Eat them straight away!

1 of 3 Skin Moisture

A layer of mucus helps keep frogs moist and makes them feel slimy. On the other hand, toads have dry, thick skin. The thickened skin of their upper body helps them retain water so they can live in drier habitats. Toads usually absorb water through the thinner skin of their bellies.

Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.