Toad in the hole...where am I going wrong?

As with any Yorkshire puddings, you need to use a metal tin and put the fat into the oven to heat up first. it should be really, really hot when the batter goes in.

I always do it in a metal dish/pan.

Do you heat your oil up before putting the batter mix in? My mum always told me to put the oil in the dish/pan, then put it in the oven till it was hot, then put batter mix in.

I've never had soggy bottoms, so it might do the trick

What the others have said. Make sure the oil is really really hot then pour the batter in. I also do mine in a metal tin.

I love toad in the hole.

You need a little bit of sog on the bottom - but agree not soggy as such

i use a metal tin - roast the sausages in the oven in it first so they are starting to get brown and lovely - then put the batter in while it is all very hot

i use this batter recipe which is fantastic - 8oz flour, 3 eggs plus 1 egg white and 300ml skimmed milk

Thanks everyone! Right that might be where I am going wrong then I have been using a glass dish the last few times.

I do heat the oil but praps it's not hot enough, it all rises ok just the bottom tastes uncooked in some cases

I will give it a try tonight, hopefully I can impress my husband this time lol.

I use a glass dish and get a soggy bottom too - I'm going to try in a metal dish - although the only ones we have are roasting tins. Is that OK to use?

Brilliant! Guess what we're having for dinner one night next week! ?

I'm so glad you're back, vicsteroooo ?

Thanks Vics I made my batter at lunch as I am working at home today so it is sitting in the fridge as we speak!

Delish toad in the hole here we come..whoooo

Of course, I knew exactly ?

I have an enamel tin that I use for toad in the hole. I'm soooooo old ?

Vicsteroo, good to see you, lovely ?

Can I just hijack a little bit and ask if you're using vegetable oil to grease the dish? I use butter as per a recipe I found but I think I used to use veg oil. Does it make a difference?

Butter/olive oil not such a good idea as they'd tend to burn at the temperature you need to get to before adding the butter. Groundnut or sunflower oil is fine, or lately I've been using goose fat (because tith isn't nearly lardy enough) and it works a treat.

I'm obviously different as I always use a glass dish. I make batter, put in fridge for ten minutes to get cold while oil is in the oven getting super hot and then pour it in. My batter is always scary huge and tastes crispy etc so I never thought about using a metal dish.

I don't actually have a proper metal dish, I might get one and see if it's different.

Ok thank you. I'll go back to veg oil then. I have noticed that I've nearly burnt the butter a couple of times! I'll definitely be making this next week now.

Veg oil stinks like a *** though when it gets very hot, i wouldnt use it. i use groundnut or goosefat if we have it.

i cant open page 1 for some reason, so apologies if this has already been said before, but dont overfill the pan with batter, otherwise it ll never cook no matter what. just make sure your oil is absolutely smoking hot when you pour in the batter, get the sausages in asap and then straight back in the oven at about 230.

oh, and dont brown the sausages first, there s no need at all.

Oooohhh, I don't agree at all! Browned sausages look and taste nicer, and the browning provides a nice base for the gravy.

I do add the sausages to the batter rather than the other way around.

I knew that's what you were going to say ?

Nick's talking bollocks - he apparently has magic batter [snort] that allows the sausages to brown all over rather than just on the top, leaving the undersides all flabby and anaemic.

Browing the sausages is essential.

Magic batter ?

Fucking hell, its like groundhog day ?

there is NO need to brown the sausages. lets face it, a sausages is cylindrical. only a tony portion sits on the base, and if your tin and oven are hot enough, that bit will brown anyway. plus, unless youre drowing it in batter, they WILL and do brown. just put your oven on a high heat.

browning is for pussies ?

oh, and my post above should have said motherfucker ?

?

Who says we keep on having the same old conversations on Hitched ?

I parked in a parent and child space the other day when i bought sausages.

oooh! ?

Now I have to say I never used to brown the sausages first but I have a recipe in a Jane Grigson book where you cook the batter for a bit before you add the sausages which does ensure you avoid a soggy bottom and it makes sense to me to brown the sausages whilst your batter's getting a head start. You have to be pretty sharp getting the sausages in there though otherwise you lose all the heat and the batter doesn't rise.

And surely it has to be lard.

My H is in charge of Toad in the Hole in our house and he uses honest-to-goodness lard and he puts the sausages in the pan while the fat is heating up.

Oh, and recently he wrapped the sausages in bacon in an inspired move. ?

Well thanks everyone I can confirm it was perfect tonight! Used a roasting tin and was really good. H ate the lot which is a first!

?

Wooo, go Kazmerelda! See you over on WL in a few months ?

Wahhh thankfully I was good! I am doing eat less move more at the mo I only had one sausage, a little of the batter and a HUGE plate of veg.

Twas so good though I wanted more ?