Well, it's a rare cool rainy night here in Los Angeles CA USA so I made this. It was, I believe you folks in Northern England in the UK would say, bloody brilliant!
Another life saver recipe John! Came out perfectly. Was watching celebrity chefs first and was baffled at how complicated they made it all look so i thought "right, lets see if John has something" and as always your recipe didnt disappoint so thank you!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. profoodhomemade.com/cheese-onion-potato-pie/
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Sometimes the only thing you really want is something traditional and home made. What could be more English than "Toad in the Hole" with crispy roast potatoes and broccoli from the garden? You are a genius. Thank you SO MUCH for your time.
I haven't enjoyed lunch this much in such a long time! The pudding rose and baked beautifully, and the onion gravy completed this dish. Brilliant! Thanks once again, John
Request to make this again and turned out really well - got a couple of the same size tins as you used, rather than the large pan I used first time around, and I think that improved the end result. Just need larger dinner plates now!!!! 🙂 👍
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. profoodhomemade.com/beef-stew-slow-cooker/ Also, with Christmas approaching, check out my Christmas play list for some great culinary ideas. Here is a link. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html All the best for 2025.
Thanks John, I finally made my own pud mix today instead of shop bought. What a difference. Brought back memories of my mum's cooking 😊 and thank you for sharing your recipes, knowledge and time it's very much appreciated. Best wishes to you & your family ❤
John, your videos are very high quality. You've very quickly become my favorite source for inspiration. Keep putting videos out like you are now, and your channel will eventually grow quick! Great job mate.
I doing toad in hole tonight for our evening meal .I have to say all videos I’ve watched on you tube how to do this recipe I have to say yours has got to be the best ever .so today I give you a big 👍🏻and I’m going to enjoy this meal.Great video 😄
OMG I am addicted to your recipes. Your delivery of the instructions is PERFECT. It is very clear you are a professional Chef. and how lucky we are to benefit from your years of experience. Where did you work ? Guessing one of the top hotels. Please get better soon, we miss your gentle authoritative voice.
Yes Anne I am a chef, we have our own family catering business I am now retired due to my dodgy health but my son and daughter in law have taken over and are making a great job of it. So I now have time to share some of our recipes, the cheese making is more of a hobby for me.
a fave of mine that my nan used to make..proper butcher sausages are the key in my opinion...mustard or horseradish mash with garden peas and onion gravy omg a true staple old school meal i love.
Finally got around to trying this one, although with a slight change in that the wife got the ground sausage instead of actual sausages, but I fried it up as ground sausage and put it in anyway. Worked out though, although I'll undercook it next time since the thirty minutes in the over left some of it a bit crisp. The pudding didn't rise up quite as much as it did with the sausages, but that was likely due to the ground sausage covering the bottom. I'm definitely going to mess around with this though as putting stuff into the pudding like this has a lot of potential - some breakfast sausage links and soft boiled eggs, shredded meat, shaved or chipped beef and I'm definitely going to try a pizza version. Great recipe as always - thanks John!
@@JohnKirkwoodProFoodHomemade I tried to do this in ramakin dishes yesterday but failed: left it to long on a medium heat and not nearly enough time on high - typically I've had more milk in the batter recipe but used less and had in the dishes instead of small dishes and need to tweak my instructions as I perfect it (all following your recipe and making tweaks to my personal needs like a slower or faster cook time, and dishes to cook it in!) Your recipe is the tastiest I've found and just like I remember enjoying toad in the hole as a youngster when my mum made it, always the best! I'm gonna make this again tomorrow, after I've finished the leftovers from last night and get the dish/portion size right! I must admit to cheating with the onion gravy and using instant stuff, BUT, I'm dead keen to perfect this as you intended and so it all super-tastilly from scratch. Much love to you! Thanks 🙏👍🤜🤗
John, you've put the comfort in comfort food. A big YUMS UP to you. Can hardly wait to make this, and broccoli and carrots, my favorite veggies. Thanks again for a wonderful video.
I live in thailand with my thai girlfriend She loves your cooking lessons and I am enjoying eating the English food. She and I thank you for these nice videos best wishes Rita and Paul
Love your channel my friend! Haven't discover it for long but now I tried it on a few of your recipes and confirm you know HOW to cook, and WHY to cook! Your guides are diamond for the dishes o grew up with! Thank you for sharing so much quality knowledge! I tried a few BBC good food ones and whilst they are great good on most cases, the recipes I tried from your selection are how a remember (good home cooking / excellent home cooking (or better dare I say it!) from my lifetime. Your recipes rock!! Xxx
Hello John after the success of following your recipe for Yorkshire Puddings, I tried your Toad in the Hole recipe and again another great success. Thank you for posting such clear and easy to follow videos. Kindest regards.
Thanks Tifani, not many restaurants have it the menu over here, it's more of a home cooked meal, but delicious, get good quality sausage though. Classic English Cottage loaf coming soon. 😃😉👍.
Love your videos, your easy and yummy recipes reminds me so much of my mum and home 💕 Now I've found your chanel, gonna do all the recipes . Thank you 🗼
Thank you John for all.your recipes , i love them , i always wanted to know how to make yorkshire pudding ,, i like your batter the best. And your crispy potatoes,
Thanks for watching Donna, much appreciated. Very kind, thank you 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Omg I love your channel. Just subscribed it! Your cooking reminds me of my childhood when I used to live in 🇬🇧. Definitely will start making your recipes one by one while being in quarantine. Thanks and stay healthy.
Well John, I just had toad in the hole and pease pudding for my dinner. Had never had either of them before. Yum! Thank you! Easy, cheap and delicious. Oh I made the onion gravy too. Had never made that before. Loving your channel! Sourdough crumpets are next. Or maybe another pie first. We’ll see lol.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Oh John, another one of your great recipes for me to try, your cooking is superb, it's just like my Nanna used to cook when I came home from school on a cold day!
Nice video John simple food that I was brought up on . My dad was always the cook in our house , and many of the dishes you demonstrate formed a part of his repertoire . He learnt his skills from his mum and grandmother, both of which had worked in domestic big house kitchens . So it’s nice to see you keeping this cooking alive and shearing you’re skills with a new generation of cooks . Mind you I think my dad might have raised an eyebrow when you didn’t use Lincolnshire sausages , but I forgive you. Ha ha All the very best to you and kind regards . 😃👍👍👍
Thanks for watching Paul, much appreciated. Very kind comment, thank you, 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Paul. Apologies if you have already subscribed, I'm losing track 😉👍.
Shall keep watchin fella, have subscribed. I,m an Essex boy in Scotland so I,ll send you some of my Haggis and my superb mashed spuds type recipes lol(my tats are actually superb).
I love that double boiler. What a great peek into traditional foods from your side of the pond. I love your videos. This one I plan to try using plant based substitutes for the animal products.
It’s such a delight watching your videos John. Very much enjoying your retirement. Can’t wait to see more of your videos, I absolutely adore classic british food. What with winter at the door, how about some homely stew? I realise it sounds silly to ask for a stew, but I really do miss the beef stew I had at my late aunt’s in Northamptonshire. Could you also do a video on shepherds pie plz? I always seem to ruin mine and just can’t get it right, for the life of me.
Thanks for the compliments vishwatej, and thank YOU for watching. I certainly have both of those dishes on my vids to do list, comfort food I call them. :) it's a matter of getting round to them, keep an eye out for my creamy chicken and mushroom pie video, should be uploaded today.
It really does. Thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Oh John, you have me salivating! That looks delicious. Now I know where I've been going wrong with my Roasties lol. Thanks so much for posting this video 👍
Thanks for watching Alison, much appreciated. Where were you going wrong with the roasties? were you not par-boiling them by any chance :o) I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Alison.
@@JohnKirkwoodProFoodHomemade hi John, I par boil them but don't use a fork on them or salt and I cook them on number 9 for half an hour! Lol. Your way is my way from now on. I'm a new subscriber. Love your style of cooking! 😉
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, Hedgehog bread profoodhomemade.com/hedgehog-bread/
I've had so many failures at yorkshire pudding and roasties but when I saw this video [and part 1] I had a feeling - lightening the milk mixture with water, not using too much batter mix and not giving it anywhere in the dish to clump into a soggy sponge. So I went for it, and the roasties all to the letter [even making sure of Maris Pipers], our veg of choice was kale. I apparently have made a 'rod-for-my-own-back', it turned out magnificent. True, I must look into some better non-stick trays, but this was just like is says on the video - delicious! Thanks John, your meat pies esp. the beef & onion and the chicken & mushroom are on my list. Btw the onion gravy was to die for!
Thank you Panos, have a go.😋 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
Thank you for watching Chrism Chin , much appreciated. I have lots of traditional English recipes on my channel including dessert, bread, and cheese recipes. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching.
John, i love your videos, you are my go too now. I save a bit of the batter mix to thicken my gravy, i dont like the corn starch, i also grate an onion into the gravy for a fuller flavour, or add a touch of onion powder.
Sounds great! Thank you, and thanks for watching my friend. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Thanks for watching BfB, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thank you so much, I live in Poland but really miss English food and through this Coronavirus time I have started cooking for myself and really enjoyed it, a toad in the hole was something I was fantasizing about. I'm going to send this to a lot of my English teachers over here and tell them that you've got a fantastic accent.
@@JohnKirkwoodProFoodHomemade In fact, I have written a long inspiring story about your Toad in the Hole, video and ordered a quality oven. Then translated it into Polish, Ukrainian and Welsh. The C19 lockdown has been a huge motivation for me. Thank you!
Thanks for watching Mark, much appreciated. I'm a retired self employed cook Mark, ran my own catering business for many many years, our son and daughter in law now run it.. 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
You are so welcome Alex. My latest video recipe Alex, Thanks for watching. Here is the ingredients list and full written method on the channels website, Crusty bread rolls profoodhomemade.com/crusty-bread-rolls/
Thanks john. I do find English sausages here in Las Vegas. We have an international market that sells from all over the world. I like making colcannan as well. Maureen
Thanks for watching Wanda, I've personally not found a good substitute for eggs in these Yorkies, you might want to look at some vegan recipes online (there's loads out there), this is a site that gives you a few alternative to eggs in baking if you would care to have a look at. www.healthline.com/nutrition/egg-substitutes
Thanks for watching Paul my friend. Here is the ingredients list and full written method on the channels website, Scotch Pies profoodhomemade.com/scotch-pies/
Well, I never knew that (unless I've lost memory of it) about the onion gravy and I'm in my late 60's...ya live an ya learn (or relearn as the case may be..lol) !!!! Toad-in't-thole....comfort food !
Thank you John, a great recipe, simply described and full of detail, but for someone who has to be careful their fat intake, what can I substitute for the beef dripping? Thanks again for another first class lesson in cookery.
I want to make this Sunday, for my kids and granddaughters. The only trouble is that there is a shortage of English style sausages here in in Tennessee. What would you suggest as a suitable substitute? I have ample excess to beef, pork, and venison, along with breakfast style American link sausage and Kielbasi.
Hey John, another excellent video, now thats the way to make absolutely beautiful Yorkshire puds as Toad in the Hole, one of the best I've ever seen and this comes from a Yorkshire lad, my Nan used to make em like that too, well done. Any news on the Porky Pies yet John? I was hoping to make one or two for Christmas.
Thanks again Keith much appreciated mate, don't think I'll get the porky pie before Christmas mate, I have to go into dock for an op soon so I'm trying to cram as many vids as I can as I'll probably be laid up for 6 to 8 weeks, working on a great and easy chicken and mushroom pie at the moment should be done in a couple of days.
Another success lovely John -I’ve copied every detail and come out just like yours thank you xx I will be making beef stew and dumplings next keep recipes coming I’m making little cook book from your videos for future reference-I love them
No problem Jeannie, you should have another email too, saying your order is now complete, Your signed books will be in the post, first class today. thanks again for your support Jeannie 👍😉.
Fantastic, I'm pleased you gave it a try my friend. Thanks for watching. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Thanks for the video.. I made your toad recipe last night. Clear and precise instructions. Double the recipe to feed the five thousand! Very nice too. I don't have have non stick pans like you advised and of course it stuck to the bottom like the proverbial. I wonder? Would the pans lined with parchment paper work with batter? Any tips?
no sorry the parchment paper would just get soggy and tear up. Try a little more oil or fat and a heat the tin for longer. My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/ My books are available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Hi John, how much lard should be in the tin, please? Can I use goose fat instead? Also, if you don't mind, what are your baking tin measurements (width and height)? Many thanks, Monica
Hi john, I use none stick cake tins like yours but the Yorkshire puddings always stick, but funnily enough they never do in my muffin tins what am I doing wrong? Thanks for any advice.
I would try using more oil or fat Linda. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
It's best to use the two tins as shown in the video my friend. Too big of a tin will not bake the pudding properly and it will set like a stodgy scrambled egg.
You can try but be careful as the high temperatures will cause the butter to spit all over the place due to the water content, vegetable oil would be a better substitute, but not olive oil, as it doesn't handle high temperatures very well too. Thanks for watching Karen, much appreciated. Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
Hello John Just about to make this. Great video and I and my GF are converts to your videos. Quick question if I may? Your ladle/strainer you use for the carrots and broccoli. Where can I get one?
Thanks for watching Dean, much appreciated. Most of the utensils I use in my videos are from my work kitchens, which I usually buy on Amazon. Good luck my friend.
Wow John, that looks so delicious and reminds me of how mother used to oven roast potatoes when I was a boy. The Toad in the Hole looks great, although my doctor would probably flip his wig if I ate it. I'm going to figure out a way to put it together though, and please his goals for my health at the same time. So happy to have watched this. Thank you.
Hi John, another great video. I hope you don't mind me asking but I reckon a man with your experience will be able to help--I prepared a apple and plum cobbler for pudding on Sunday and it was brilliant, the batter for the spounge uses 1.5 cups self raising flour, 1.5 cups milk and 1 cup sugar. Is that much sugar needed for the batter to rise? This recipe for toad in the hole calls for no sugar and I wonder if I can get away with using less sugar or will it affect the batter's ability to rise? Thanks in advance!
Hello, thanks for watching m1as3900, much appreciated. The sugar has nothing to do with the rise, it's the baking powder in the self raising flour that does that part of the recipe that's why it's called "self raising", so you can safely reduce the amount of sugar in this recipe, which if you don't mind me saying is a considerable and unnecessary unhealthy amount, I would personally reduce it to at least a quarter cup, it wont affect the rise at all, and don't forget you have the natural sweetness of the fruit, you could add a little more rising agent to lift it a bit more, in this case it'll be 1tsp of baking powder, don't confuse this with baking soda, it has to be baking powder. By the way the rising agent in my Yorkshire pudding or Toad in the hole is the eggs and beaten in air. Hope this helps. I have Plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos, make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again.
Well, it's a rare cool rainy night here in Los Angeles CA USA so I made this. It was, I believe you folks in Northern England in the UK would say, bloody brilliant!
Too bloody right mate!! 😃😉👍
I just found him tonight on a cool slightly rainy night in Los Angeles too. He is amazing!
Another life saver recipe John! Came out perfectly. Was watching celebrity chefs first and was baffled at how complicated they made it all look so i thought "right, lets see if John has something" and as always your recipe didnt disappoint so thank you!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. profoodhomemade.com/cheese-onion-potato-pie/
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Hope you are feeling better
Much better thank you Jill, been a long hard road and thankfully slowly but surely I'm getting there. ;o)
Sometimes the only thing you really want is something traditional and home made. What could be more English than "Toad in the Hole" with crispy roast potatoes and broccoli from the garden? You are a genius. Thank you SO MUCH for your time.
Thanks again Anne :o)
I haven't enjoyed lunch this much in such a long time! The pudding rose and baked beautifully, and the onion gravy completed this dish. Brilliant! Thanks once again, John
Another success Steve, you're getting good at this mate.
Thanks also for including ingredients lists in description area below your video. Those lists are very helpful. :)
+Padmé Padmé
Thanks again for watching, yeah I like supply as much info a possible.
Looks so delicious, I will try it your way. Thank you. Debbie Kellsall from Kenya Nairobi.
Request to make this again and turned out really well - got a couple of the same size tins as you used, rather than the large pan I used first time around, and I think that improved the end result. Just need larger dinner plates now!!!! 🙂
👍
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest video recipe. profoodhomemade.com/beef-stew-slow-cooker/
Also, with Christmas approaching, check out my Christmas play list for some great culinary ideas.
Here is a link. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
All the best for 2025.
Thanks John, I finally made my own pud mix today instead of shop bought. What a difference. Brought back memories of my mum's cooking 😊 and thank you for sharing your recipes, knowledge and time it's very much appreciated. Best wishes to you & your family ❤
Thank you for your kind words Marianne my friend, I'm pleased that they bring back some fond memories.
John, your videos are very high quality. You've very quickly become my favorite source for inspiration. Keep putting videos out like you are now, and your channel will eventually grow quick! Great job mate.
Thank you so much that's very kind of you and much appreciated.
I doing toad in hole tonight for our evening meal .I have to say all videos I’ve watched on you tube how to do this recipe I have to say yours has got to be the best ever .so today I give you a big 👍🏻and I’m going to enjoy this meal.Great video 😄
You are so welcome Vonnie.
OMG I am addicted to your recipes. Your delivery of the instructions is PERFECT. It is very clear you are a professional Chef. and how lucky we are to benefit from your years of experience. Where did you work ? Guessing one of the top hotels. Please get better soon, we miss your gentle authoritative voice.
Yes Anne I am a chef, we have our own family catering business I am now retired due to my dodgy health but my son and daughter in law have taken over and are making a great job of it. So I now have time to share some of our recipes, the cheese making is more of a hobby for me.
a fave of mine that my nan used to make..proper butcher sausages are the key in my opinion...mustard or horseradish mash with garden peas and onion gravy omg a true staple old school meal i love.
😃👍😉 Thanks again sb.
Finally got around to trying this one, although with a slight change in that the wife got the ground sausage instead of actual sausages, but I fried it up as ground sausage and put it in anyway.
Worked out though, although I'll undercook it next time since the thirty minutes in the over left some of it a bit crisp.
The pudding didn't rise up quite as much as it did with the sausages, but that was likely due to the ground sausage covering the bottom.
I'm definitely going to mess around with this though as putting stuff into the pudding like this has a lot of potential - some breakfast sausage links and soft boiled eggs, shredded meat, shaved or chipped beef and I'm definitely going to try a pizza version.
Great recipe as always - thanks John!
This is a favourite of mine and back again John. Your recipe really is the best and reminds me of my mum's.
Love it!
Glad you enjoyed it
@@JohnKirkwoodProFoodHomemade I tried to do this in ramakin dishes yesterday but failed: left it to long on a medium heat and not nearly enough time on high - typically I've had more milk in the batter recipe but used less and had in the dishes instead of small dishes and need to tweak my instructions as I perfect it (all following your recipe and making tweaks to my personal needs like a slower or faster cook time, and dishes to cook it in!)
Your recipe is the tastiest I've found and just like I remember enjoying toad in the hole as a youngster when my mum made it, always the best!
I'm gonna make this again tomorrow, after I've finished the leftovers from last night and get the dish/portion size right!
I must admit to cheating with the onion gravy and using instant stuff, BUT, I'm dead keen to perfect this as you intended and so it all super-tastilly from scratch.
Much love to you! Thanks 🙏👍🤜🤗
Another success!!! After attempting the Yorkshire Puddings last week, it was the turn of Toad In the Hole today and it worked out great! 👍
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
John, you've put the comfort in comfort food. A big YUMS UP to you. Can hardly wait to make this, and broccoli and carrots, my favorite veggies. Thanks again for a wonderful video.
You're welcome again Cherie,
Hey John, I made toads in the hole with your potatoes veggies and gravy. Wife was amazed. Just great meal. Thanks Jim Day
+James Day
Well done Jim, always a fav with my customers this one.:)
I live in thailand with my thai girlfriend
She loves your cooking lessons and I am enjoying eating the English food.
She and I thank you for these nice videos best wishes Rita and Paul
Thanks for watching my friends, much appreciated.
Love your channel my friend! Haven't discover it for long but now I tried it on a few of your recipes and confirm you know HOW to cook, and WHY to cook! Your guides are diamond for the dishes o grew up with!
Thank you for sharing so much quality knowledge! I tried a few BBC good food ones and whilst they are great good on most cases, the recipes I tried from your selection are how a remember (good home cooking / excellent home cooking (or better dare I say it!) from my lifetime.
Your recipes rock!! Xxx
Thank you for your kind words my friend.
Hello John thank you for sharing.I find your videos very informative and your calm description so helpful.I have only just found you thank god!!
Thanks again for watching Katherine, much appreciated.
Hello John after the success of following your recipe for Yorkshire Puddings, I tried your Toad in the Hole recipe and again another great success. Thank you for posting such clear and easy to follow videos. Kindest regards.
Once again thank you for watching Anne.
Oh my! Looks delicious. I think I might try this. I live in the US so it would be difficult to find in a restaurant. Thanks John. Another great video!
Thanks Tifani, not many restaurants have it the menu over here, it's more of a home cooked meal, but delicious, get good quality sausage though. Classic English Cottage loaf coming soon. 😃😉👍.
Love your videos, your easy and yummy recipes reminds me so much of my mum and home 💕
Now I've found your chanel, gonna do all the recipes . Thank you 🗼
Pleased they have brought back some fond memories Juls.
Thank you John for all.your recipes , i love them , i always wanted to know how to make yorkshire pudding ,, i like your batter the best. And your crispy potatoes,
Thanks for watching Donna, much appreciated. Very kind, thank you 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Your so wonderful , thank you again , my friend ,
Omg I love your channel. Just subscribed it! Your cooking reminds me of my childhood when I used to live in 🇬🇧. Definitely will start making your recipes one by one while being in quarantine. Thanks and stay healthy.
Thanks for watching and subscribing Marsha, much appreciated. Stay safe my friend.
Well John, I just had toad in the hole and pease pudding for my dinner. Had never had either of them before. Yum! Thank you! Easy, cheap and delicious. Oh I made the onion gravy too. Had never made that before. Loving your channel! Sourdough crumpets are next. Or maybe another pie first. We’ll see lol.
Thanks for watching my friend, much appreciated, pleased you're enjoying the recipes my friend.
Just done the toad in the hole .fantastic. infact all the recipes have been 👍 thanks.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thank you, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
Oh John, another one of your great recipes for me to try, your cooking is superb, it's just like my Nanna used to cook when I came home from school on a cold day!
Thanks Lynn, much appreciated, my Nana made this too, Ahh!! the smells and the memories.
Nice video John simple food that I was brought up on . My dad was always the cook in our house , and many of the dishes you demonstrate formed a part of his repertoire . He learnt his skills from his mum and grandmother, both of which had worked in domestic big house kitchens . So it’s nice to see you keeping this cooking alive and shearing you’re skills with a new generation of cooks . Mind you I think my dad might have raised an eyebrow when you didn’t use Lincolnshire sausages , but I forgive you. Ha ha All the very best to you and kind regards . 😃👍👍👍
🤣😋👍 Thanks for watching my friend.
Yum Yum 😋 ! I’ll attempt this for the family this weekend. Thank you for sharing John!
👍😉😃 You're welcome my friend.
Love your videos and recipes. Very calm and enjoyable to watch.
Plenty of tips to help my shite cooking.
Thankyou John.
Thanks for watching Paul, much appreciated. Very kind comment, thank you, 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Paul. Apologies if you have already subscribed, I'm losing track 😉👍.
Shall keep watchin fella, have subscribed. I,m an Essex boy in Scotland so I,ll send you some of my Haggis and my superb mashed spuds type recipes lol(my tats are actually superb).
I love that double boiler.
What a great peek into traditional foods from your side of the pond. I love your videos.
This one I plan to try using plant based substitutes for the animal products.
Think you're talking about a cheese video Lorraine, this is my Toad in the hole video. Let me know which video you mean and I may be able to help.
Oh my giddy aunt, that looks soooooo delicious! 😋
👍😋😉
It’s such a delight watching your videos John. Very much enjoying your retirement. Can’t wait to see more of your videos, I absolutely adore classic british food. What with winter at the door, how about some homely stew? I realise it sounds silly to ask for a stew, but I really do miss the beef stew I had at my late aunt’s in Northamptonshire. Could you also do a video on shepherds pie plz? I always seem to ruin mine and just can’t get it right, for the life of me.
Thanks for the compliments vishwatej, and thank YOU for watching. I certainly have both of those dishes on my vids to do list, comfort food I call them. :) it's a matter of getting round to them, keep an eye out for my creamy chicken and mushroom pie video, should be uploaded today.
Thanks for the videos, and for showing all the steps!
Thanks for that Ken, and thank YOU for watching, much appreciated :)
Buffalo winter has moved in. Your meal is perfect. Thank you
+James Day
Yeah comfort food James :)
It's deadly watching this a 02.00am and no yorkshires handy. Thank you for sharing.
😂🤣😂 Thanks for watchingJennifer, much appreciated.
That meal looks absolutely divine, hope it tastes as good.
It really does. Thanks for watching my friend. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Delicious recipe John 😋.. Your onion gravy looks wonderful. Thank you 🙏🏻
My pleasure 😊
I want to live at Johns house!
😂🤣😂👍 Thanks for watching sgtmilko, much appreciated.
Me too!
Me too
Oh John, you have me salivating! That looks delicious. Now I know where I've been going wrong with my Roasties lol. Thanks so much for posting this video 👍
Thanks for watching Alison, much appreciated. Where were you going wrong with the roasties? were you not par-boiling them by any chance :o) I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Alison.
@@JohnKirkwoodProFoodHomemade hi John, I par boil them but don't use a fork on them or salt and I cook them on number 9 for half an hour! Lol. Your way is my way from now on. I'm a new subscriber. Love your style of cooking! 😉
Yeah scoring them makes them that much crispier. And many thanks for subscribing, welcome aboard Alison ;o)
john you are a master of your trade . lovely
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, Hedgehog bread profoodhomemade.com/hedgehog-bread/
Thank you Sir John....I have just made the BEST EVER Toad in the Hole...and onion gravy.
Very well done Jane. They are nice aren't they.😀.
Looks very good John, I'm drooling here. Like you colander too very snazzy
+Jim Frater
Thanks again Jim, much appreciated, I actually broke the handle off it doing this video, :(
I've had so many failures at yorkshire pudding and roasties but when I saw this video [and part 1] I had a feeling - lightening the milk mixture with water, not using too much batter mix and not giving it anywhere in the dish to clump into a soggy sponge. So I went for it, and the roasties all to the letter [even making sure of Maris Pipers], our veg of choice was kale. I apparently have made a 'rod-for-my-own-back', it turned out magnificent. True, I must look into some better non-stick trays, but this was just like is says on the video - delicious! Thanks John, your meat pies esp. the beef & onion and the chicken & mushroom are on my list. Btw the onion gravy was to die for!
Fantastic, I'm pleased you gave it a try Keith, and I'm pleased it all turned out Great.
A meal fit for a king :) I hope so cos I'm just about to put it in the oven ! Thanks again Jonh for brilliant content and an easy to follow format.
Thanks for watching Stuart, much appreciated. Please like share and subscribe for more great video recipes
I have come along this dish in a pub but did not look as appetizing as your crafty work. Yummy!
Thank you Panos, have a go.😋 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
Back again.
Guess what I'm making tonight? 😂
Great recipe and method here, always tastes great.
Thanks again John! ❤
Fantastic! I'm pleased you gave it a try my friend and I hope it turned out well.
Ive been hunting around for a nice toad in hole recipe and this looks exactly what im after. Nice one, cant wait to try it out.
Thank you for watching Chrism Chin , much appreciated. I have lots of traditional English recipes on my channel including dessert, bread, and cheese recipes.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching.
John, i love your videos, you are my go too now. I save a bit of the batter mix to thicken my gravy, i dont like the corn starch, i also grate an onion into the gravy for a fuller flavour, or add a touch of onion powder.
Sounds great! Thank you, and thanks for watching my friend. My latest cake video recipe. Here is the ingredients list and full written method on the channels website, Orange Cake profoodhomemade.com/orange-cake/
Now that is a meal fit for royalty, I'll be the queen thank you 😜
Superb as usual John. Thank you so much for sharing your recipe 👌🏴🇿🇦
My pleasure Heather.
Wonderful as usual John.
Glad you enjoyed it
Great video Thank you, Greetings from Crete, Greece
Thanks for watching BfB, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thank you so much, I live in Poland but really miss English food and through this Coronavirus time I have started cooking for myself and really enjoyed it, a toad in the hole was something I was fantasizing about. I'm going to send this to a lot of my English teachers over here and tell them that you've got a fantastic accent.
Thanks for watching Alan and pleased you're enjoying in the recipes. Toad in the hole is my favourite too.
@@JohnKirkwoodProFoodHomemade In fact, I have written a long inspiring story about your Toad in the Hole, video and ordered a quality oven. Then translated it into Polish, Ukrainian and Welsh. The C19 lockdown has been a huge motivation for me.
Thank you!
that was a beautiful and delicious looking plant
Thanks for watching Ruben much appreciated.
I like your steamer. That looks so good! Thank you for another great video!
Thanks again Kendahke M, :) the steamer seems a bit small for me, I'm used to cooking veg for 100+, but yeah it's a great little steamer.
It looks a nice meal you mentioned work in the video where do you work if you don't mind me asking thanks
Thanks for watching Mark, much appreciated. I'm a retired self employed cook Mark, ran my own catering business for many many years, our son and daughter in law now run it.. 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
I have learned so much from you through your videos thank you so much. You are my food bible.
You are so welcome Alex. My latest video recipe Alex, Thanks for watching. Here is the ingredients list and full written method on the channels website, Crusty bread rolls profoodhomemade.com/crusty-bread-rolls/
made this today after my first comment today yes a little bit of heaven just lovely thank you lovely down to earth food just what l like !
Cheers Eileen, pleased it was a success :o)
so cool i have never seen this dish before
Hope you try it, it is very tasty.
Looks great! Now one of those tins would plenty for the wife and I. Can I freeze the other tin? Or what would you recommend?
Yes, absolutely
Really nothing more to say than awesome! Thank you
+Silver Gold
Thank you, that's very kind, and thank YOU for watching.
Thanks john. I do find English sausages here in Las Vegas. We have an international market that sells from all over the world. I like making colcannan as well. Maureen
Thanks Maureen, pleased you like the recipe.
Lovely looking feast there John.
Thanks for watching Lord Red, pleased you like the recipe. Please like share and subscribe for more great video recipes.
made it, tasted great. Thanks John
Good job, thanks again for watching.
John another amazing meal!!! Thanks
+barb kafilmout
Your welcome barb, thanks again for watching.
Your Yorkshire's look WONDERFUL! (Trouble is I'm allergic to egg these days - is there any kind of substitute? 😕 )
Thanks for watching Wanda, I've personally not found a good substitute for eggs in these Yorkies, you might want to look at some vegan recipes online (there's loads out there), this is a site that gives you a few alternative to eggs in baking if you would care to have a look at. www.healthline.com/nutrition/egg-substitutes
Thats tea sorted for tonight. I'll try the Scotch Pies tomorrow. Excellent Channel!
Thanks for watching Paul my friend. Here is the ingredients list and full written method on the channels website, Scotch Pies profoodhomemade.com/scotch-pies/
Well, I never knew that (unless I've lost memory of it) about the onion gravy and I'm in my late 60's...ya live an ya learn (or relearn as the case may be..lol) !!!! Toad-in't-thole....comfort food !
🤣😀😉Thanks Joan.
Thank you John, a great recipe, simply described and full of detail, but for someone who has to be careful their fat intake, what can I substitute for the beef dripping? Thanks again for another first class lesson in cookery.
Suppose you could use vegetable or sunflower oil but not olive, it can't take the heat.
By the way thanks for your support Michael 😉
I want to make this Sunday, for my kids and granddaughters. The only trouble is that there is a shortage of English style sausages here in in Tennessee. What would you suggest as a suitable substitute? I have ample excess to beef, pork, and venison, along with breakfast style American link sausage and Kielbasi.
Ron, check with your local butcher, they should have sweet sausages (not sweet Italian).
Never made this,looks delicious
It certainly is my friend 😉.
Thanks for watching Anna, much appreciated. Please like share and subscribe for more great video recipes.
Hey John, another excellent video, now thats the way to make absolutely beautiful Yorkshire puds as Toad in the Hole, one of the best I've ever seen and this comes from a Yorkshire lad, my Nan used to make em like that too, well done. Any news on the Porky Pies yet John? I was hoping to make one or two for Christmas.
Thanks again Keith much appreciated mate, don't think I'll get the porky pie before Christmas mate, I have to go into dock for an op soon so I'm trying to cram as many vids as I can as I'll probably be laid up for 6 to 8 weeks, working on a great and easy chicken and mushroom pie at the moment should be done in a couple of days.
Thanks Keith, not too serious, but I'll be back on the horse soon as I can, cheers mate.
honey is nice in the gravy xx
Another success lovely John -I’ve copied every detail and come out just like yours thank you xx
I will be making beef stew and dumplings next keep recipes coming I’m making little cook book from your videos for future reference-I love them
Thanks Jeannie. Please checkout the channels new recipe Books, available now in the website shop here profoodhomemade.com/shop
Hi John-I have ordered both books but have not had email confirmation yet can you find out for me please
Hi Jeannie, yes we have your order, please check your spam/junk folder for email confirmation.
@@JohnKirkwoodProFoodHomemade thank you so much it was in spam folder -I knew you would help me thank you I’m looking forward to receiving them xx
No problem Jeannie, you should have another email too, saying your order is now complete, Your signed books will be in the post, first class today. thanks again for your support Jeannie 👍😉.
Great recipes! The potatoes are wonderful.
Thank you so much 😊
Omg that’s amazing ..when you coming to cook for me ..watching this in uk 🇬🇧 06:05 I could actually eat that now 👍🏻❤️
Thanks for watching, much appreciated.
Your toad in the hole is fantastic John👌 I'm sure it's decade's ago since I last thought to make this. I definitely need to remedy this😋🤦♀️🏴🇿🇦
One of my customers all time favourites Heather.
Looks delicious, John!
Thanks Lynn, :)
I dunno if ill ever get around to making this but im sure as heck eating it in my mind right now
Thanks for watching my friend, hope you try it.
Made tonight and have to say big thumbs up 👍🏻hubby loved it all 👍🏻😊was lovely evening meal had by all 👍🏻😊
Great 👍 nice job Vonnie. 😉😋.
OK mate enough is enough lol not only is the yorki pud recipe amazing this is yummy even with beef sausage as pork sausages are not available here
Fantastic, I'm pleased you gave it a try my friend. Thanks for watching. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
gona cook it sunday for dinner looks good thx kug
+rob kirkwood
Ya dad and me were brought up on this comfort food :)
Wonderful meal! Totally different from the Toad in the Hole I made in my College days!
Thanks for watching my friend.
Beautiful. Huh?
Lol totally different from my army days but the ACC could burn water await Incoming
Thanks for the video.. I made your toad recipe last night. Clear and precise instructions. Double the recipe to feed the five thousand! Very nice too. I don't have have non stick pans like you advised and of course it stuck to the bottom like the proverbial. I wonder? Would the pans lined with parchment paper work with batter? Any tips?
no sorry the parchment paper would just get soggy and tear up. Try a little more oil or fat and a heat the tin for longer.
My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/
My books are available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
yum love your cooking learn a lot
Thanks again for watching Gina, always a pleasure my friend.👍😉😃
Looks really scrummy!!! I would have put the spuds & veg in the hole with gravy on top. 😎😁
I do at home 😂😉👍Thanks for watching Emily.
Hi John, how much lard should be in the tin, please? Can I use goose fat instead? Also, if you don't mind, what are your baking tin measurements (width and height)? Many thanks, Monica
Which video are you talking about Monica?
Toad in the hole please. Thank you
@@JohnKirkwoodProFoodHomemade Toad in the hole
Yes you can use goose fat Monica 45g / 1½oz The tins are 20cm x 3cm.
@@JohnKirkwoodProFoodHomemade Thank you very much, that's our evening meal sorted :)
fantastic love this I appreciate everything you do & thanx for telling us about this one I must watch the taters one & them sausages are they Walls?
Thanks again for watching mate, soory can't name certain brands, or I'll end up in ad trouble.
@@JohnKirkwoodProFoodHomemade oo sorry,makes sense yeah ok lovely sausages lolllllllll
Hi john, I use none stick cake tins like yours but the Yorkshire puddings always stick, but funnily enough they never do in my muffin tins what am I doing wrong? Thanks for any advice.
I would try using more oil or fat Linda. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
Thank you john will try putting more in next time, making your leek dumplings and stew tomorrow. Thank you for all your videos, much appreciated.
whats the best size tin to use for a family of 4 , and what kind of tin and how deep ty
It's best to use the two tins as shown in the video my friend. Too big of a tin will not bake the pudding properly and it will set like a stodgy scrambled egg.
@@JohnKirkwoodProFoodHomemade i see thank you for your reply
Can I use butter instead of lard? Thank you for explaining your videos clearly. Karen from Puerto Rico
You can try but be careful as the high temperatures will cause the butter to spit all over the place due to the water content, vegetable oil would be a better substitute, but not olive oil, as it doesn't handle high temperatures very well too.
Thanks for watching Karen, much appreciated.
Please like, share, and maybe subscribe ( if you haven't already done so) so you don't miss any future videos, if you do subscribe make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again.
Thank you very much for responding. I clicked the bell and will be looking forward to your videos.
Hello John
Just about to make this. Great video and I and my GF are converts to your videos.
Quick question if I may?
Your ladle/strainer you use for the carrots and broccoli. Where can I get one?
Thanks for watching Dean, much appreciated. Most of the utensils I use in my videos are from my work kitchens, which I usually buy on Amazon. Good luck my friend.
Another great video. Can’t wait to make it. Great job!
Thanks again for watching, Toxey.
Really amazing !! Thank You
+nas mon
Thanks for watching, much appreciated:)
Perfect height on those Yorkies John, Those are tins I use for the giant Yorkies.
Thanks again for watching.
Wow John, that looks so delicious and reminds me of how mother used to oven roast potatoes when I was a boy. The Toad in the Hole looks great, although my doctor would probably flip his wig if I ate it. I'm going to figure out a way to put it together though, and please his goals for my health at the same time. So happy to have watched this. Thank you.
Thanks again for watching Aladdin, hope you do give it a try, even if you make for someone else, that'll definitely keep you Doc happy 👍😃😉
I watched part two before breakfast , that was a mistake . My tummys rumbling now.
So true Peter, stay safe mate.
Hi John, another great video. I hope you don't mind me asking but I reckon a man with your experience will be able to help--I prepared a apple and plum cobbler for pudding on Sunday and it was brilliant, the batter for the spounge uses 1.5 cups self raising flour, 1.5 cups milk and 1 cup sugar. Is that much sugar needed for the batter to rise? This recipe for toad in the hole calls for no sugar and I wonder if I can get away with using less sugar or will it affect the batter's ability to rise? Thanks in advance!
Hello, thanks for watching m1as3900, much appreciated. The sugar has nothing to do with the rise, it's the baking powder in the self raising flour that does that part of the recipe that's why it's called "self raising", so you can safely reduce the amount of sugar in this recipe, which if you don't mind me saying is a considerable and unnecessary unhealthy amount, I would personally reduce it to at least a quarter cup, it wont affect the rise at all, and don't forget you have the natural sweetness of the fruit, you could add a little more rising agent to lift it a bit more, in this case it'll be 1tsp of baking powder, don't confuse this with baking soda, it has to be baking powder. By the way the rising agent in my Yorkshire pudding or Toad in the hole is the eggs and beaten in air. Hope this helps.
I have Plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos, make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again.