iCook: Toad in the Hole with Onion Gravy

You need some mash to go with that, and some carrots and peas. Plate is very bare. And, not nearly enough bangers. But, I'd let you cook me dinner.

Only tip I can think of - Make sure the dish is very, very hot before pouring the batter in and don't open the oven unless you really have to (if it's on fire, you may open the oven).
 
Your hole hasn't risen enough. I can say the secret to fluffy Yorkshire puddings, through years of experience is to follow this recipe:

for each (large) egg, use 3 fl. oz of milk to 2 fl. oz of water with 3 oz of plain flour.

Mix your wet ingredients together in a jug and add a pinch of salt per egg. Add ground black pepper if you like too. Sieve your flour into a large bowl.

Now here is the important part: DO NOT mix until the batter is ready to be poured over the hot oil. The oil has to be very, very hot. When your sausages are ready, whack the oven up to full temp and get whisking the batter up. As soon as thats done, pull the tray out of the oven (closing the door after you) and pour the batter over, returning it to the oven in a timely manner. Turn the oven down to 220 - 230 degrees and cook for 20 minutes. Do not open the oven for the entire cooking time.

In my experience, the longer you leave the batter pre-mixed, the worse it'll come out, no matter how much you whisk it again.
 
Looks good :)

A couple of things to try:

- Cutting the sausages up into bitesize chunks, so that each person don't get whole sausages but lots of pieces.
- If you like sage, try mixing some into the batter. This is lovely and I put it in every time.
 
Debbie & Andrew's Sausages are by far the best I've ever bought from a supermarket, heck I even rank them above a lot of fresh ones from decent butchers as well...
 
Robbie G said:
- Add 1tsp wholegrain mustard (or Dijon, or English, or no mustard, whatever you prefer) and seasoning.
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Why have I never thought to do that? And wrapping the snags in bacon. Profound my man, profound :cool:

If you want that batter to grow bigger, oven needs to be hotter and try using self raising flour. Never used sparkling water or anything because I've never needed it. I also don't bother resting my batter; no time for waiting around when there's good eating to be done :D

Looking forward to this pork belly confit. I love pork belly and I love confit...
 
Going back to the toad in the hole, I made some after seeing this thread again, I had some Richmond sausages (sorry, I love them in sausage sarnies and I had 6 running out of date!) and they created a lot of fat which the batter seemed to rise really well in. I went with Delia's opinion and the batter rose really well without being rested. Will try it again with some of our local butchers sausages, he does various different ones like pork and apple, pork and chilli, lamb and mint, turkey etc. I feel some different toad experiments coming on. :)
 
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