Toad in the Hole - Easy Cold Oven Method - Food Wishes

The one thing almost all Toad in the Hole recipe videos have in common is the instruction to make sure get your fat smoking hot in the oven before adding your batter. Well, I’m here to show you what magically happens if you don’t. Enjoy!

For the fully formatted, printable, written recipe, follow this link:

[forbiddendonut]

speaking as a genuine was always taught to mix the flour and eggs together first til you get a thick batter....then add the milk last....you get no lumps at all this way and the milk mixes far better with the egg/flour batter than it does all 3 at the same time. Ive been making yorkshire puddings and toad in the hole for over 35 years in this way and its never let me down!

[blaxwax]

I am a 51 year old, (classically trained) ex chef from the UK, who has to say, Chef John is a bonified youtube legend (i have been subscribed for 10 years), that has taught the internet generation how to cook. Respect.

[Skootavision]

Never done the 'bit of flour at a time' thing. My Nan taught me to make Yorkshire puddings and getting them right (make sure you use hard fat and heat it til it smokes etc) was our last conversation. Didn't know it at the time. The last time I had Toad in the Hole was as a boy - it was something my Dad liked and Mum could cook well. I love you Chef John (you are, after all, the Tavis Etienne of your shakes of cayenne), but I would have a whole load of ancestors on my back if I switched to your method. Thanks for the lovely video - watched it twice and both timed zoned out in a nostalgic day dream :)

[TheStabservo]

I watched this video and was eating toad in the hole 45 mins later. An hour prior I had never heard of it and now I can say WOW! Great stuff Chef John!! I work with British military folks and will mention this on Monday...

[liza]

His voice inflections are THE reason he is adored. A whimsical approach between work, life and love. Once you get get it. Fork don't lie.

[MichaelKaykov]

“The term “bangers” as a slang for sausages surfaced during WWI and the term became even more widespread during WWII. The reason: Meat rations were scarce during wartime and butchers had to resort to supplementing the meat with cheaper fillers including a larger ratio of fat, rusk or breadcrumbs and water. The result was that when the sausages were fried they would violently burst open with a bang”.

[cyberherbalist]

I'm a Yank in the UK, and after four years still have not had toad-in-the-hole! Maybe I'll make it myself. Thanks, Chef John.

[delyseduminy]

I tried this recipe last night & just love it! What a brilliant idea to put the batter into cold oil & then heat up the oven to very hot. The gravy with the Balsamic & Worcestershire is perfection. Thank you for this recipe. Its a winner. Definetly the best I've made!

[BillHalliwell]

G'day Chef John, My ancestors were from Lancashire and my Gran used to make traditional Toad In The Hole, but not as you might expect. Using really thick sausages, she would cut the raw sausages in half and set down the 'snags' in the baking dish, cut end down. (This you can still do with your 'cold dish' version). The effect of the cut sausage method is that at least 3 quarters of the sausages are encased in the batter and the batter rises evenly across the baking dish. Also, Gran never heated her oil up to smoke point, she thought that was silly. Her batter always cooked beautifully and you end up with a lot more of the sausage gently cooked inside the batter, giving you mouthfuls of both the pork and the batter. I've used this method for decades and it's always been a winner. I've also used really thick fresh Italian chili and fennel sausages cut in half. The magnificent flavours that pour out of the sausages makes the old, somewhat bland Toad In The Hole taste a wonderful 'kick'. I'll try it with your cold dish method. I'm sure it will be great.
As to the gravy, onion iworks very well, but one can make a lovely 'porky' gravy by breaking up a sausage and using this, with other flavourings of your choice into a delicious accompaniment. Cheers, BH
P.S. If any of my gravies are not dark enough I use 'Parisian Essence' which is an unseasoned dark food colouring fluid. I don't know what it might be called in the US, however, its virtual tastelessness means it won't interfere with the original flavours of your gravy, sometimes one does need to add little extra salt to compensate for its blandness. Bill

[gillianbc]

I’m from Yorkshire, and I’ve never added flour a bit at a time. I make Yorkshire’s every week. 3 eggs, same volume of flour as the eggs, same volume of milk, pinch of salt. I use a protein shaker nowadays then put it in the fridge. Hot oven. 100% success rate.

[themattedness]

The onion gravy was the star. Hot damn.

[willdbeast]

I particularly love toad in the hole with Lincolnshire sausages, which are flavoured with lots of sage, I think it goes SO well with the savoury flavours. American breakfast sausage would probably give you a similar flavour combo to try!

[gymnastoman]

Chef John: makes a recipe called toad in a hole.
Also Chef John: concerned one of his bangers looks too ‘amphibian’

[adamw]

Here is the biggest like ever for the best chef and the greatest recipes ever. Simply thank you much

[raecrothers]

Toad in the hammock: Made with Mexican chorizo and some nice fresh salsa instead of the onion gravy. I am feeling inspired.

[MLife]

This is the most I've ever seen Chef John eat after cooking. He smashed it!

[DunyahDances]

I made this tonight and it was a hit with the family. Thanks, Chef John.

[alanboomerdavey]

Hey John, love ya videos……I’m an English guy living in CA now and my family have been making Toad in the hole since the 40’s.!
To stop the Yorkshire pudding sticking to the pan put the oil in the pan and place that in a hot oven first till it’s hot, then add the sausages and batter mix to the hot oil, then place that back in the hot oven. Cheers……Alan

[ninam]

Greetings from the UK and thank you for the fabulous video., . 👏👏👏 it also made me shed a tear or two… my very much missed Mum (Yorkshire Girl UK) made this so many times. A different recipe interpretation - but nonetheless provoked a nostalgic tear-jerking memory on my part… I think about my mum every day and miss her so much. But your toad made me think about her toad tonight… Stay Safe

[aubs]

Looks good! Centre is a bit under, and I'd recommend, if using a cold oven method, to go further with it, but it's brilliant to see a great American chef tackle a British classic, and do a nice job of it, too.