When a half-tray of toad in the hole sits cooling on the counter after Sunday dinner, the question of what to do with it always arises. It seems wasteful to throw it away. It is depressing to eat it cold at midnight. To be honest, most people don’t even think freezing something with Yorkshire pudding batter at its core is a good idea.
Perhaps surprisingly, the answer is in the affirmative. Cooked toads can be frozen in the hole. The puffed, golden batter with its crisp edges will always be at its best in the first ten minutes, so it won’t look exactly like it did fresh from a smoking-hot oven. However, when frozen and properly reheated, it holds up better than most people anticipate.
The process is more important than most people realize. Rushing it is the biggest error. The toad in the hole must completely cool to room temperature before anything is placed in the freezer. When it is packed while still warm, steam is trapped inside, which causes the batter to become soft and disappointingly limp. In a warm kitchen, give it at least an hour.
It’s worth the little effort to portion before freezing. You can keep things tidy and ensure that you’re only ever defrosting what you really need by cutting the tray into individual slices and wrapping each one separately, first with a layer of cling film and then with aluminum foil. Equally effective are airtight freezer-safe containers. In both situations, keeping air out is the main objective. Yorkshire pudding batter that has been freezer burned has a texture that doesn’t fully recover.
Toad in the hole can be kept in the freezer for up to two or three months if stored properly. After that, the batter loses any remaining appeal and the sausages begin to dry out. Although it’s not enjoyable, eating it is still safe in theory.
Most people make mistakes when reheating. The microwave is tempting because it’s quick, but it produces steam from the inside out, which makes the batter rubbery and soft in a way that’s almost worse than not using it at all. Although slower, the oven is worthwhile. Place the portions on a baking tray, cover loosely with foil, and bake for ten to fifteen minutes at about 180°C after defrosting overnight in the refrigerator. In the last few minutes, remove the foil to allow the surface to slightly crisp up again. Genuinely satisfying, but not quite the original.
An additional factor is the onion gravy. It should be kept in its own container with a tiny opening at the top for expansion because it actually freezes better than the batter, as liquids generally do. If it thickens too much, it can be gently reheated on the hob with a splash of water, and it returns to nearly its original state.
The practicality of a dish this traditional has a subtle appeal. Batch-cooked food doesn’t feel like Toad in the Hole. The aroma of hot fat and risen batter reminds me of Sunday, and it seems like something that should be consumed right away with everyone seated at the table. And ideally it ought to. However, if that isn’t feasible, the freezer is a very sensible backup—as long as the foil is tight and the reheating is done in the oven rather than the microwave.
