The Frog in the Hole

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The Frog in the Hole

The one thing almost all other Toad in the Hole recipes have in common is the instruction to make sure your fat is smoking hot in the oven before adding your batter. They say this is critical, and if your fat isn’t dangerously hot, your Toad in the Hole won’t puff up, leading to profound disappointment and lingering shame. Well, I’m here to tell you, and show you, that’s not true.

Since I’ve had great success with popovers started in a cold oven, I decided to use that technique here. It worked out as wonderfully as I’d expected, and after 30 short minutes, I was looking at what my British friends would call a “proper” Toad in the Hole. Yes, I was absolutely chuffed.

To be clear, I’m not saying the classic (and much more terrifying) method won’t produce something slightly more puffed and/or crispy around the edges — but I am saying that the difference really isn’t enough to make me want to kneel in front of a 500 degrees F oven while quickly trying to pour batter into dangerously hot oil before all the heat escapes. So to summarize, while this method isn’t proper, is still went down a treat, which is why I hope you give this a try soon. Enjoy!

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