Toad in the Hole | Community Recipes | Nigella's Recipes (2024)

FAQs

Why does my toad in the hole have a soggy bottom? ›

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.

What is the best baking tin for toad in the hole? A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise.

Our answer. The batter in a toad in the hole should rise up but will be airy and crisp rather than spongy or cakey. 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.

Line the baking dish with parchment paper. Forget the oil. Add some of the sausage drippings to the batter for flavor and then grease the baking dish with shortening. When you add the batter to the baking dish, the shortening will not be displaced by the batter and help prevent the sticking.

The simplest one involves the use of cold sparkling water, flour, pepper and a pinch of baking soda: a batter for crispy and swollen fried food, without the use of eggs, for frying vegetables, fish or chicken.

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.

Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.

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

Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!

Can you eat toad in the hole the next day? ›

How long can you keep Toad in the Hole in the fridge? Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Toad in the Hole in the fridge for approximately 3 days or so.

Make sure the the fat is really hot before you add the batter. Really, really hot oil. It has to be smoking as you pour the batter in. Don't, under any circ*mstances open the oven door during cooking or they will sink.

In toads, these glands contain bufotoxin, which is a neurotoxin. When a toad is under duress it will secrete the milky bufotoxin from these glands and sometimes even shoot it out to try and get it in the predator's eyes or mouth.

Far from popular belief, there is no record of the dish ever being baked with toads substituting the meat. The reference to toads is believed to be referring to the similarity in appearance to toads lying in wait of prey in their burrows, their heads visible against the earth.

Underfed, newly acquired amphibians that are kept in poor-quality water or other less-than-ideal environmental conditions are particularly susceptible. Signs include lethargy; extreme thinness; open sores that do not heal on the skin, nose, and toes; and the characteristic reddening of the legs and abdomen.

Flexi Says: Frogs and toads don't have fur, feathers, or scales on their skin. Instead, they have a moist and permeable skin layer covered with mucous glands. Their special skin allows them to breathe through their skin in addition to using their lungs.

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.