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

FAQs

Why are there toads in the hole? ›

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.

Store any leftover Toad In The Hole in a lidded container in the fridge until required. (It will keep for up to 3 days in the fridge.) To reheat, simply place the cold Toad In The Hole on roasting tray in an oven heated to 220C (200C fan / gas mark 7 / 425F) for 10-15 minutes or until piping hot all the way through.

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. You can use any oven-safe dish, but ceramic and glass dishes take longer to heat up which might affect the rise of your Yorkshire pudding.

Pop the empty loaf or cake tin(s) in the oven to warm. 2. Sift the flour into a bowl. Whisk the milk and eggs in a jug.

It's earned a slew of monikers, from the strange to the provocative: bird's nest, egg-in-a-basket, the Popeye, the one-eyed jack, and in a confusing twist to Brits, a toad-in-a-hole.

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.

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.

Re: Toad in the hole not rising

If you open the door at all after pouring batter into hot oil it can deflate the Yorkshire too, you have to pour it in hot oil, then turn oven down to the required temp (200 ish) and leave the door shut until they are virtually done.

FREEZE AHEAD: Once cool, put the toad-in-the-holes on a lined baking tray and freeze for 4 hours. Pack in freezer bags and freeze for up to one month. Reheat from frozen on a baking tray covered loosely with foil, in a preheated oven at 200°C/fan 180°C/gas 6, for 15-20 mins or until piping hot throughout.

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.

What is the table for toad in the hole? ›

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.

As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole.

Elevate your toad-in-the-hole experience with golden brown sausages in a bed of luscious, melting mustardy cheddar cheese, with tender broccoli florets peeking out from between. It's accompanied by a side of steamed greens and topped with a generous ladle of our rich homemade gravy.

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