toad in the hole

Tasked with creating a Mexican-English fusion dish for a social (don't ask!) and am going to try experimenting with this one this weekend, substituting some chorizo sausages to make it "Toad in the Olé". Maybe add some fresh guacamole, beans and salsa as well. Game on!

I've made this 3 times and when you get it right it's orgasmic. First time I used a lot less oil and it was perfect, 2nd time hardly any oil and it sorta flopped. 3rd time I added onions/herbs in with the sausages in the beginning and it didn't rise as nicely as the first time. Back to check the recipe for the 4th attempt and going to go back to how I did the first. I use a std size bread tin. For all those getting it wrong I think you need to judge the oil vs tin size as well as the amount of fat your sausages give off. Have a look before you add the batter and drain off some if needs be. Keep at it! When you get the batter to rise properly it is truley delicious! Even when you eat the leftover cold the next day.

vegetarian? simply substitute thickly sliced large flat mushrooms and cook the same way. except i use just a medium sized blob of butter, not all that oil. use a tin with decent sides to it. i suspect from the amount of ingredients here you could try a tin approx 20cm x 30cm and 5cm deep. just a guess

Is it sacrilegious to add apple to the batter? Was yummy!

This is the best Toad In The Hole ever! Classic English Dinner.<br /> Thank Jamie,<br /> <br /> Glenn, New Zealand

How big should the baking tray be?<br />

Well I just made this and it worked perfectly exactly as per the instructions. I used a large glass roaster about 2 inches deep, used the oil as per the recipe, cooked in a fan oven at 230deg C for 20 mins and it rose up to about 5 inches in height at the edges! I did lay the portions onto kitchen paper to drain any excess oil first prior to serving but it wasn't really necessary as very little oil drained onto the paper.

Hi, Yes, too much oil - but it was pretty obvious from the recipe - it just didn't feel right. Jamie tends to use a lot of oil and a very high temperature in the oven for these kinds of things. I have a fan-assisted over and went with 225 oC. It was fine. I added some Blacksheep beer to the batter too - just to help it out a bit. Works a treat. <br /> <br /> Thanks, Offtheplot

hi to all www.jamieoliver.comers this is my frst post and thought i would say hello to you all - <br /> speak soon <br /> gazza

Just made this as a trial run for a dinner. Thank god I did. It was spoilt by there being too much oil - wish I had read the comments as well as the recipe as I realize other people found the same problem. Please, please Jamie modify the recipe. It would have been really helpful to have the 'ideal' dimensions for the baking tin to use. I should probably have used a bread tin so that the one cm of oil matched the proportions of the of the other ingredients. I used a wider, more shallow tray than th baking tin in the picture so 1 cm of oil was a lot of oil. Had to cook batter for 35 mins to get the greasy center cooked. I know Jamie has a very 'just throw it all together style' but this recipe is an example of where that lack of detail on tin size potentially ruins the dish. Sausages definitely cooked - they were in the oven for 10 mins to golden followed by 30 mins in the batter, but again a guide for initial cooking time would have helped.

Totally agree with earlier posts about cutting down oil... sadly I didn't see the posts till after I'd made it. Useful suggestion for gravy, add more boilingwater as you reduce it down and take out the tart-iness from the balsamic by adding a teaspoon of honey. Then wizz the lot and pass through sieve.

Made it last night... Hubby and I totally loved it, I will defo be making it again and inviting friends :-) Nice one Jamie :-) x<br /> Ps. Ref the oil issue if you use top quality bangers (fram shop or butchers) you will only need a drizzle bake them in the oven pour over batter.

Disgusting.<br /> <br /> This can be fixed by adjusting the oil from 1cm to 0.2cm. Also reduce the temperature to gas mark 7. Only then will it be edible!!!<br /> <br /> As it stands this comes out burnt at the top and fried at the bottom seeping oil all over the plate.

There's no liquid to add to the gravy, won't it just be some kind of oniony seared gloop. And what on earth is an appropriate sized baking tin! and how much is a knob of butter? Im going to use Nigels onion gravy recipe and his toad in the hole recipe instead!

Just made the batter and sausages are in so just waiting on those!fingers crossed x

Deeeelicious. Made this last night and it worked perfectly! The onion gravy just finished it off - superb. Cheers Jamie!

Deeeeelicious! Worked perfectly, hooray! The gravy was superb too, finished it off nicely. Cheers jamie!<br /> <br />

Just made it... mixed success! Nice and crisp around the edges, but soggy and eggy in the middle. I couldn't get my sausages to stand up vertically like in his photo! Far too much oil, I'd only use a third of a cm next time. Delicious gravy thought. Not sure I can be bothered to try it again... would help if you gave dimensions for the right tin to use.<br />

Grease in the hole more like. I think you can half the amount of oil suggested for this recipe and prob turn the oven down by about 20 - 30C. Not particularly pleasant to be honest.

What is an appropriately sized baking tray for this recipe? Would help if there was a size because this information is as important as the measures themselves.

Fantastic recipe has worked every time for me. Love ya Jamie

Oh dear, total fail. I mustve done something horribly wrong.. we all feel awful. I can barely type this message because my hands ache.

WHAT???? WAY WAY to much oil :~ eek

I think this recipe is great! I use a lot less oil but still end up with a very big, light, fluffy and crisp toad in the hole. I brown the sausages in the oven as per the recipe with no problems. Keep the oven door closed, use the oven window to check on it and de-activate the smoke alarm as it does create a bit of smoke :)

great - 20 mins in the oven on the highest heat - followed advice not to open oven door for 20 minutes and 20 minutes on the dot opened the over and totally burnt!!! not great!!!!<br /> <br /> be careful

I just used the batter from this with my normal method - I doubled the batter quantity and made it in one of those large Ikea roasting tins. Turned out great - just the right amount of cooking time and the batter has a good amount of light crispyness and some claggyness for my hubby who thinks that it is a toad in the hole essential! lovely.

Great Recipe, I replaced the sausages with battered cod LOL and replaced the batter with chips and served it with a side of peas, really excellent, truely Delicious, seig Heil! LOL

I didnt use quite as much oil after reading previous comments and it turned out deliciously. First time i made it so was very impressed. Thougjt the gravy may be too strong but worked really well. 4/5 from me!

Im 21 and only just started to take an interest in cooking, this recipe is fantastic for someone like me, simple and yummy! will make it over and over again!! thank you!! x

The Onion Gravy is amazing and I use it in other meals. Had a bit of trouble with the batter and a bit too much out but if you compensate accordingly, should be fine....and I like to Brown the Susages first, either by frying or BBQing :)<br /> Delicious!!!!

Just made this, followed the recipe to the letter, worst toad in the hole ever and I CAN cook! WAY too much oil, WAY too hot. Result = greasy with a soggy middle, most unpleasant.

I followed the recipe as stated with less oil, after reading the comments left. I also fried the sausages in the gravy pan slightly before adding to the oil. I left in the oven for 25 minutes for opening, then a further 10 minutes; although the top, sides and bottom were a golden brown color the middle with the sausages was still white and jelly like :-( Will be reverting to my usual recipe in future! The onion gravy is fab however!

What does using more eggs do. I have seen recepies which use 1 or 2 eggs and now 3 on this one. The rest of the ingredients are about the same.

I have made this dish serveral times now. I love it. The nice soft yorkshire pudding with the saugceges and balsamic red onion gravy is balanced great. I make it for special familiy dinners, they all lve it.

was an OK dinner but the amount of oil in baking tin 1 cm (1/2 ") was way too extreme i only put in about 6mm (1/4" ) and that made the dish far too oily so heaven knows what double that amount would of done? , didn't seem quite the healthy dish like Jamie Oliver would advise on to be honest .....

thanks for a lovely recipe ,hubby and my fussy 15 year old loved it!

Thanks for a simple and yummy dinner, that i will do again and again.<br />

Delicious. Oven not too hot at all. Loved it. Best rise I ever got out of Yorkshire pudding. My 11 year old son made one too with great success!

Just 'cooked' this, as am a big fan of lovely toad-in-the-hole... Sorry Jamie, must say that the temperature of the oven is way too hot, and having just folded all of my laundry, it now stinks of smoke. Normally a fan of Jaimie's recipes too, but this one, I'll not be using again. :( I'll be going back to my mum's recipe!!!

Nice one, just made this. The Yorkshire was lovely - very light and crispy round the edges with a soft claggy centre, just how I like it. Couldn't be bothered doing the onion gravy though - Bisto was used because I'm scum. Too much oil though - half a cm would have worked just as well I reckon.

I made this for dinner tonight and my husband and I loved it. Thanks Jaime - as they say here in Australia, "Yummo!"

A.Smith have a word with yourself and learn how to cook please!! Jamie your a ledge top recipie mate nice 1 :)

1cm of oil??!?!?! jamie oliver you just set my oven on fire. no joke. cheers mate.

I think the toad in the hole looks magnificent but every time I try to do the yorkshire it flops over!! LOL

I use my mummy's recipe which only has 2 eggs and 1 cup or so of skimmed milk and 1<br /> cup of flour and half tsp salt. We cook them in a muffin pan in which we preheat a<br /> little bit of oil or fat. Then we add the batter and partly cooked sausages-sometimes<br /> even frozen cooked sausages saves time. I will try adding rosemary next time. The<br /> house smells good while they cook! They are great to take to a potluck. They cook<br /> evenly in the muffin pan-not soggy or burned.

ABSOLUTELY AMAZING!!<br /> This was my first attempt at making toad in the hole and i used this recipe, very delicious!! Highly highly recommended and very easy.

Please does anyone know of a great gravey recepie without salt, my dad is on Dialasis and can not have any salt<br /> Thanks<br /> Juliet

My 1st time at cooking this dish went very well, very easy to follow instructions. but I would definetly reduce the amout of oil i found it far to much.

We are living in Los Angeles at the moment and cannot find decent sausages so we made "Tadpole in the hole" using meatballs instead. The kids wolfed it down!

Was very filling and delicious :)

I've never cooked this before and have to say it was so easy and quick! The only thing i would change next time is the quantity of oil. I found it too much and will deffo reduce it in the future....saying that my partner loved it! I did strugle in cooking the middle, as the outer side cooked great but the middle was still uncooked. How can i prevent this from happening again?

Tis in the oven cooking as we speak!

Ok, I'm here in San Diego getting ready to make this for my man from South London, keepining my fingers crossed! He likes his sausage in small pieces though so don't know if I should use muffin pan. I'll work it out and let ya know. Thanx

Brill recipe. Although, halfway through the Yorkshire had risen around the edge, but the middle undercooked so I drained the oil and put back in the oven. Worked a treat! (I even added bacon and garlic cloves to the mix)

i did this twice, second time i put in 50 ml of water, me old granny swears with that it helps the pud to rise, and it is lighter

This is a great recipe! The hot oil really works. I agree with frying the sausages for a bit first, but other than that, perfect! The narrow tray is the key for the height. Delicious!

Thanks to a badly placed (mains wired) smoke alarm this recipe resulted in me sitting with my two year old with all the windows and doors open , and the electricity turned off for twenty five minutes.
Needless to say I'll be sticking with the recipes based on lower oven temperatures next time.

Smelt nice though... ;o)

I've just made this and it was delicious, specially the onion gravy! The only thing I'd do differently next time, like one of the other comments, would be to fry the sausages first to give them their colour, I found it took ages to do it in the oven.

Excellent dish, batter came out HUGE, brilliant but the only 2 things that concerned me was 1. Did i really need 3 eggs? A bit too rich and heavy if your watching the pounds. 2 .The oil. I suppose the next time i do it i can reduce the oil, surely? But other than that, excellent.

just done the toad in the hole,everyone really enjoyed.thank you jamie your a legend...

Just tried the recipe , worked out well except for one fundamental part- ended up being burnt on the outside of the set yorkshire, but quite soggy on the inside! Where did I go wrong?

been a yorkshire lad anything with yorkshirepudding
thumbs up jamie top nosh!!

just a word of warning be careful on how much oil you use. i over did it which was a shame otherwise a great dish.

wow what a scrummy dish,me and my misses made this together and loved it,it was so easy to make,and cheap to buy the ingredients as well, the kids loved it,so we have a happy house now,thanks jamie,we are passing it on as we speak

hi,
i think your book ministry of food is really good.
i will pass any recipies i try on to friends and family.
And hope they will too.
i watch your tv show and i think your tv show is great.
P.S how do i make a perfect jacket potato.

I'd like to put a toad in my hole.

great cook books can you do a cook book for hyper and msg/pers free cookbook

It was so easy and yummy, u all gotta try it!!!

I just bake my bangers in the oven for 20mins, then add the batter mix with a few sliced tomatoes or mushrooms and bake for another 40 mins
Yum Yum

I fryed the sausages off for a few minutes until they were just coloured.
Then i used the same frying pan to make the gravy, adds that extra bit of flavour!

Does this cook the sausages all the way through, I'm preggers and nervous about undercooked pork