Toad in the hole | Jamie Oliver leftovers recipes (2024)

FAQs

How do you store leftover toad in the hole? ›

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.

Use a metal (or enamel-coated metal) baking tin if possible – a large, reasonably deep dish is best. Using a metal tin means the tin it will get hotter and the heat distribution will be more even. Mine is a rectangular enamel roaster, approx 31cmx25cm and 5cm deep.

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.

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.

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.

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.

It is certainly not one of the most healthy dishes, but thanks to a few practice runs and trial and error, I have perfected what I believe to be the best, slimming friendly version of a toad in the hole. The calorie count will vary depending on the sausages you use, so make sure you double check.

To make the Yorkshire pudding batter, we start by adding plain (all-purpose) flour to a large jug then make a well. Add in the eggs and stir together to combine, then stir in the milk – the consistency should be that of double/heavy cream.

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.

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.

Can you have beans with toad in the hole? ›

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!

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.

The toad in the hole derives its enduring appeal from how ridiculously easy it is to make - all you have to do is to follow these four easy steps. 1) Make your own batter - it's as simple as a combination of eggs, milk, and a pinch of salt.

Toad in the hole is a traditional British dish consisting of sausages cooked in a Yorkshire pudding batter and served with an onion gravy. Toad in the hole was among the dishes served at the Leaky Cauldron in London.

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.

You will need to cook the Toad in the Hole in batches. If you need to reheat them simply blast them for a couple of minutes in the air fryer at 350°F (180°C).

Speldhurst's finest Lincolnshire sausages in our handmade batter, ready to cook from frozen, topped with our own red onion marmalade.

Bake 25 minutes in a hot 220°C/425°F (200°C fan) oven. Do not open the oven for the first 20 minutes else it may collapse! Puffed perfection! Your toad in the hole should be impressively puffed and golden around the edges, plus some puff-age between the sausages in the centre of the pan.