Chef shares 'game-changing' batter trick to make best toad-in-the-hole ever

25 March 2023 , 11:00

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Chef shares 'game-changing' batter trick to make best toad-in-the-hole ever

There's nothing better than tucking into a hearty dinner on a Sunday, be it a roast or something like sausages and mash.

But if you're feeling like taking your meal to the next level, you could always cook a game-changing toad-in-the-hole.

We've recently heard from a chef about a hack to make the most 'epic' roasties and now another expert has shared the key to making the 'largest and fluffiest' Yorkshire pudding for your toad-in-the-hole.

Chef Oliver Marlowe, the chef director and owner of The Ganymede in London, shared his top cooking tips with The Mirror, and he claims the trick is to make your batter the night before.

Oliver Marlowe shared his top cooking tips with The Mirror (Courtney Pochin/ Daily Mirror)

He said: "This is a game-changing method for the crispiest, largest, fluffiest Yorkshire puddings and we use this every Sunday in our restaurants and it's as simple as equal quantities of flour, milk, and eggs whisked and folded together.

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"Whisk until super smooth and then leave your batter in the fridge overnight, don't add any seasoning until the following day.

"When it comes time to cook, just add a little bit of salt straight into your mix and a dash. of ice cold water, give it a quick Whisk and you'll have the best toad-in-the-hole."

Pour the batter over your browned sausages in an oven-proof dish and finish cooking following the recipe instructions of your choice.

The tip helps make toad-in-the-hole (Getty Images/Foodcollection)

This comes after Oliver shared his top tip for making the 'creamiest' mashed potatoes.

The expert claims the key thing to remember is not to boil your spuds before mashing. Instead, he believes you should first bake your potato in the oven as if you were making a jacket potato.

He explained: "Little hack for mashed potato, the best thing to do is rather than boil them in the water which adds loads of moisture into your potato, grab a really decent red potato and bake it like you would a jacket potato.

"Bake it in the skin, ideally on a small bed of rock salt, as what that will do is pull out all the moisture from the potato.

"When it's cooked, take it out of the oven, and scrape out all the potato, which at that stage will be nice and dry.

"Then you can add as much of the good stuff like butter, cream, or milk into that and it will absorb more and more."

Do you have a cooking trick to share? We want to hear all about it. Email [email protected]

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Courtney Pochin