Friday, November 19, 2010

Toad in the Hole II

A couple of days ago I made Toad in the Hole. It opened to mixed reviews. I could tell it had real potential, so I reworked the script...I mean recipe. The basic recipe this time around is the same...but I added some catchy musical to the batter (I had complained that it was bland and a bit soggy). After discussing it with Betty Sherri, who has had actual experience with toad-in-the-hole, I came up with a few things to add in that I hoped would enhance it.

1 small baked potato, grated and seasoned slightly with salt and pepper
about 1/2 a cup of grated sharp cheddar
fresh thyme - just a little bit
fresh rosemary - just a little bit
1 clove crushed garlic

I don't usually have fresh thyme or rosemary, but since I did, I used it (I don't think my Thanksgiving turkey will miss the small amount I took).

Verdict: Much better flavor, but still a bit soggy in the middle. I would like to ask our Readers for any suggestions to counteract the sogginess. I tried cooking it a little longer this time - and it was darker and crispier on the outside...just not in the middle.



  1. A smaller pan, and make sure it -- the pan & the sausages -- are really hot. Basically this is Yorkshire Pudding with sausages in it, and as with Yorkshire Pudding, you want the batter to cook very fast in a hot dish.

    As for the size of the pan, that's just to avoid the problem of having the edges cook first long before the middle has cooked. Although one possibility is that you experiment with the placement of the sausages, more toward the edges of the dish, etc.

    I've had good success doing individual Yorkshire Puddings -- use a muffin pan, with a sausage (cut in half, I would imagine) in the bottom of each cup. Get that really hot in the oven, then add the batter.

    Keep us posted!

  2. Betty Barbara here---
    Betty Magdalen--are you sure about a smaller pan? I would have recommended a bigger pan---more room for the batter to spread and cook quickly. I agree that pan temperature=hot! hot! hot! is what you are looking for.
    "Dutch" pancakes work on the same principle--but a sweeter batter.
    I can recall being very disappointed when I learned what Yorkshire Pudding REALLY was! I was expecting something like the steamed 'pudding' of Christmas Carol fame.

  3. I would have thought a bigger pan too. My batter was deeper than I have for 'Dutch' pancakes, and I was wondering if that was the cause of the sogginess. As far as temperature goes, I had my oven up at 450'...which is about as hot as it gets (except for broiling).

  4. Was your pan metal or ceramic? Definitely use a metal pan.

    My point about the smaller pan is less middle to get soggy. So, how about this idea? If your recipe says to bake in a 9x13" pan (117 sq. in.), try two 9" cake pans (metal) (127 sq. in.).

    That should provide more metal to cook the batter and less middle space to sog.

  5. I didn't use a metal pan-I'll have to try that next time. It may be a while - I've got to work off the first two batches...