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

FAQs

Can you freeze leftover toad in the hole? ›

Yes you can! This recipe can be frozen, but please remember to do the following; Freeze it as soon as it is cold enough. Use a container or bag that is suitable for freezing.

Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended.

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.

The best side dishes to serve with toad in the hole are onion gravy, mozzarella sticks, mashed potatoes, blooming onion, buttered peas, roasted root vegetables, steamed broccoli, cauliflower cheese, creamed corn, colcannon, horseradish sauce, and braised red cabbage.

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.

Leftover toad in the hole stores well in the refrigerator for 3-4 days. Either keep it in the original baking dish covered in cling wrap, or cut into individual servings and store them in an airtight container. Reheat the leftovers in the oven, preheated to 350°F.

If the dish did not fully cook, it will stick. Bake until it dries and starts browning. Rub the oil on the baking dish before heating it. Line the baking dish with parchment paper.

If your toad in the hole has more of a cakey consistency than the light and airy batter you're after, then it could be to do with the dish you're using. You might think a stoneware dish will work just as well but really a metal tin is needed to conduct enough heat for the batter to rise as required.

I got so fed up with a sausage toad sticking that I now make them separately. I make 2 individual yorkies for the 2 of us in 8 inch cake tins. When cooked they are the perfect container for a couple of sausages, mash, peas (or whatever) and gravy all in the one crispy 'receptacle'.

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.

How do you fix a soggy toad in the hole? ›

If your toad in the hole is soggy, it might be due to there being too many sausages in the tin. Try to make sure they're spaced far apart from each other to allow the batter to get crisp. Also, to make sure the Yorkshire pudding rises, don't be tempted to open the oven as it's cooking.

Timings will depend on the amount that you are reheating but I would say 160C (fan setting) for about 35 minutes from frozen.

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 most commonly accepted explanation for its name is that the sausages resemble toads peeking from a crevice made of crisp batter.

Make sure the the fat is really hot before you add the batter. Really, really hot oil. It has to be smoking as you pour the batter in. Don't, under any circ*mstances open the oven door during cooking or they will sink.

Timings will depend on the amount that you are reheating but I would say 160C (fan setting) for about 35 minutes from frozen.

During this period of cooling, the toads will slip peacefully into torpor, which is a semi-comatose state, similar to hibernation. When in torpor, cane toads are still alive but are unable to feel pain. This means that when they are frozen, they do not feel any pain and simply slip away.

Place the container(s) in the fridge at 4°C for 12 hours, and then after ensuring the toad is not moving (it is effectively anaesthetised), transferring it to a freezer (-20°C) for at least 24 hours to painlessly kill the toad.