As an Englishman I have to say that looks like a God tier toad in the hole. My thing with getting the batter to rise is to use a metal baking dish so you can take it out the oven and have it sat on a hot hob (stove top) before adding the batter. It should begin to rise almost immediately on contact.
I'm British and I freely admit that is best looking toad in the hole I have ever seen. You cooked it without burning the sausages kudos. I would have used a beef gravy and included boiled cabbage as a side, because it just works.
I prefer my toad in the hole a bit crispier instead of cakey so I use a metal roasting tin instead. Allows more of the heat through and you get nice big crispy edges ready to soak up the gravy!
I LOVE colcannon!!! I have gotten many of my neighbors to try it and now they make it too 😂 Funny story but colcannon was why I got my 1st haircut 😂. I was maybe 7 and my hair was almost to my butt. My mom let me do the colcannon for St Patty's day and umm, I forgot to tie my hair back and it got all tangled in the stand mixer and the only way to free me was to cut me loose 😂😂😂 Yea, we had NO colcannon that yr 😢😢😢
I followed your recipe exactly when I made this for my elderly, still very English (after 60+years in Australia) mother. At first she could not believe it needed to have 6 whole eggs - who could afford to put 6 eggs into a Toad in the Hole? I told her "mum, the dude can cook". But, upon seeing and sampling the result, she conceded it was very nice indeed! Even though Australia is THE land of Vegemite lovers I will probably only use one teaspoon's worth in the gravy next time. Oh, there will definitely be a next time! Well done 'dude who can cook'!!
Sonny, I’m so stoked you posted this. I’m obsessed with Toad in the Hole. Never made it and I’ve watched all the Brits do it: Jamie, Gordon, Marco (and some lesser lights) but your version is the one I’m making tonight. If only I could find genuine Cumberland bangers…
Just look for sausages with cracked black pepper. They use black and white pepper and some herbs but a good pork sausage with lots of black pepper is near enough.
I tried and tried to find bangers without luck and Italian sausage tasted too much like...Italian sausage. I found Johnsonville Stadium Brats. A very mild pork sausage. They are pre-cooked so you only need to get a little color on them before using them in the recipe. I've also used fresh Botifarra sausage and those were really good too.
My guy, I must say I'm really liking your videos, especially how accessible you make the recipes, with easy substitutions and tips that home cooks can implement
When I was a kid(late 60s,early 70s) three wasn't much money coming in,but our Mums kept our bellies full:Stews,steak and kidney pud,Bacon and onion pud(NEVER tasted anything so good),pork belly strips,breast of lamb AND golden syrup pud,BlackBerry pie.Healthy eating people would have a fit now!
I’m on a keto diet and this is not a recipe that would normally be in my rotation - BUT - this would DEFINITELY be a #1 cheat day choice!! It looks phenomenal. Flavorful basic food at its best. Thanks for sharing!
The trick to getting the batter to rise is refrigerating the batter for a couple of hours or longer, having the oil in a metal roaster SMOKING HOT and not opening the oven again until it's time to come out. Also, use thyme in the batter for a flavour enhancer, I find that it can be overly eggy otherwise. Djion mustard helps too.
wow what timing. a few days ago I saw an incredible dish somewhere and a person said it was called “toad in the hole.” looks amazing, can’t wait to try this out. TAKE THAT, FRIDGE!!
Perfect recipe. As a Yorkshire man born and bred, I can confirm this is on point. Made it tonight following your recipe and it was great. Can’t get British bangers in the states, but I’ve found brats to be a fair substitute.
British food online like Aykroyd bakery or Hometown Meats provide frozen scotch pies bangers plus hp sauce, clotted cream. Google british foods it's a little bit home. Cheers!
As an Englishman, the only comment I have to make is that in traditional English cooking oil has no place. Pork sausages must be fried in lard (solidified pork fat) and beef sausages in dripping (solidified beef fat). Apart from that, just as my Granny told me how to do it. Well done!
we've been making Toad in the hole more or less just like this for years as a family meal. There is one thing that lifts it even higher though... bacon! wrap the sausages in it (making them pigs in blankets) and it turns a great dish into an even greater one!
A tip for the batter. You can make the batter in advance and leave it to resta bit. That helps to remove some of the lumps and prevent you from having to whisk it as much.
Looks tasty, but it seems the oil wasn't hot enough when you poured the batter in, hence the small rise. When you poured that batter for your Yorkshires that had the reaction you want to see.
Looks amazing Sonny. My next project for sure. Right now I'm in the process of making braised Polish cabbage rolls that one of the aunts used to make. So good.
For easy to scale amounts use equal volume of eggs, flour and liquid. The milk should include a tablespoon or two of water. Don't forget the salt. I always use high heat of 450.
My missus and I have been cooking toad in the hole for the last few years. We were talking about foods we remembered from childhood, and toad in the hole was on both of our lists. So we resurrected the holy toad, and haven't looked back since. We cook it every couple of weeks, or whenever we've got sausages that need eating, and serve it simply with some broccoli or cabbage, mashed potatoes and gravy, job's a good un. What's not to like about the holy toad? It's sausage and Yorkshire pudding for christs sake 😛
I was always told that real “Toad in the Hole” uses pork chops. This is “Sausage Toad”. We don’t use as many eggs in the batter so the “hole” is crisper.
I made and make this for my now grown up family, always really good, love onion gravy. A few years ago daughter was vegetarian, so did a vegetarian sausage version, some adjustments to gravy, but we made it work.
British here 🙋♂️ I haven’t had toad in the hole for years but that looks awesome! Decent sausages too. It would be criminal to make it with hot dog sausages!
I cut my sausages up into 3 pieces and cover them with batter mix so when they are cooked they poke out the top, hence the name of the dish. Nice tip on cutting onions btw.
My late wife, a Chilean lass, used to make Yorkshire Puddings when we lived in the UK. We would often invite my Mum & Dad round for a traditional Sunday Lunch. Beef, Chicken, or Pork.....and she would do these marvelous Yorkies, and every time they were perfect. She was always complimented on them of course, but I would catch my Mum giving Dad a wry sort of smile...which of course piuzzled me somewhat: I asked her about it.... why "that look?"....and my Mum (who was a brilliant cook herself) said, "Aw, come on, there is no way a South American girl can make Yorkshire Puddings that good....they have to be from a packet of Aunt Bessies or something!" I assured Mum ,they were absolutely made from scratch by my wife...... Mum was so apologetic..... that she had been so mistaken! 🤣 Thing is.. we never had a fan-assisted oven....just a basic conventional....but my wife never failed to produce the best ever -Yorkies" in a variety of ovens over the years. I agree with you, slightly higher temp......and rotate the tray 180° halfway through.... VERY QUICKLY of course! Good Luck!
A hack for a non-traditional toad: cut the sausages into chunks and part cook in a frying pan with chopped onion and bell peppers. Use duck or beef fat in your toad pan, and when really hot from the oven, pour half your batter in- this forms a protective layer of part cooked batter on the bottom, - then add your sausage mix, and the rest of the batter, then quickly back in the oven. This way your toad shouldn’t stick to the dish and you can lift it out whole for presentation!
Looks good, personally I'd say your batter is good as it's supposed to have a crunch on the outside but be soft enough to act as a gravy sponge on the inside. They're no good if they shatter when you stick a fork in 'em! I'll try the gravy with Marmite as that does sound great but we do a similar one but with a dessert spoon of mango chutney in it as the sweetness just rounds out the pepperiness of the sausages - we use Lincolnshire rather than Cumberland as they're the local equivalent and they tend to have a touch more black pepper and sage in them.
50 States 50 Plates: New York Garage Plate from Rochester (I have a homemade recipe) Chicken Spiedie from Binghamton (I can send you some marinades to build a recipe) City Chicken from Binghamton (boneless chicken thighs, seasoned and breaded, deep fried then baked with red hot)
theres lots of variations on the gravy, my grandad liked it really stodgy so he could spoon it over and yet my dad liked it really thin like dishwater. i agree with others who commented about using a metal baking dish tho. served with mashed spuds, carrots and fresh peas and onion gravy over the top of the lot, a proper uk family staple.
I don't know why I always thought Toad in the Hole was like an egg in the middle of a piece of toast or something like that. I have a metric ton of bangers that I made for my wife last year (Scottish) so I'm totally making this!! Although the Bangers and Mash recipe I use says to use cheap ass package onion gravy ... I might try the real gravy but I gotta get some Marmite!
Aussies call the egg in toast 'toad in the hole'. When I moved over here it became a sidequest of mine to knock that out of anybody's head that I could and replace it with a proper Toad In The Hole
@@SimonWitt Well done Simon! I lived in Australia for a couple of years, as a child I never heard Egg-On-Toast referred to as anything else TBH....But it would have irked me too! Tradition is tradition....and shall not be changed by rebellious scallywags!
Marmite isn't a common addition to onion gravy in the UK, I add Miso paste, Wholegrain mustard and a little honey, can't have onion gravy without mustard really.
Good effort there, very creditable. Only improvement I can possibly offer is to use either beef dripping or lard instead of oil, it adds another layer of flavour. Also when adding the batter I don't take the pan out of the oven, I use a ladle to add the batter to the pan while it's still in the oven. Always burn the heck out of my hand doing it but it's worth it for the extra rise you get. If cooking doesn't hurt you're doing it wrong.
Kudos for the attempt, but you missed on the hole part. It swelled up a bit but should be about 6" high. Hotter than that. Spinal tap levels. If you get burnt from nuclear level oil splashes then you're about there. With time you'll make it without getting second degree burns, but the texture is completely different once you nail it.
You should read Kenji Lopez Alt’s article on Yorkshire pudding. He tested everything, over and over. Don’t chill the batter, and let it rest overnight, preferably. He tried it all ways, over and over. The longer it rests, the better flavor. And room temp batter rises better. Check it out.
Decent effort. Top tip... Use a black metal non-stick roasting pan and heat the oil on the stove top rather than the oven. You want the oil to be smoking before adding the batter. Once in, under no circumstances do you open the door until its cooked!
As a home grown thoroughbred yorkshireman this is just heaven!! Nice to see our friends from across the pond appreciating some gold ole classic british grub 😂😊
Greetings from England. This is pretty much how my mum taught me to make gravy, and toad in the hole. Absolutely gorgeous. BTW it is Worcestershire sauce, never Worcester sauce.
Oh Dear! Here's a comment you might want to take note of: "@cteddyb9149 7 days ago As someone from Worcester, I am glad to finally hear an American pronounce Worcestershire Sauce correctly!" You can please some of the people some of the time....... I was mostly brought up near Manchester....and I have always pronounced it " Wuster Sauce" (a short 'U' as in "us"......Mmm?)
@@patagualianmostly7437 the pronunication of Worcester is not really at question as regional accents can vary, but it is not wuster sauce. It's wustershire sauce. Read the label on the bottle Manc.
Dude, every time you make a roux, you tell us to go little by little... but honestly, I add 50% of the liquid, whisk, then the last 50% and whisk again and it always comes out smooth and delicious. So I don't think all that extra work is necessary.
I’m the opposite when it comes to using the fan on my oven for Yorkshires. You want a rise but you don’t want a monolith in my opinion. Fan off. Oven set to 225 for me with top and bottom heat. Nice rise, doesn’t cook too quick. Not too doughy and not too dry And of course. Beef dripping for the fat…. Tried them all and it’s the best for texture and flavour
As an Englishman I have to say that looks like a God tier toad in the hole. My thing with getting the batter to rise is to use a metal baking dish so you can take it out the oven and have it sat on a hot hob (stove top) before adding the batter. It should begin to rise almost immediately on contact.
That’s a decent tip mate, takin that one. Always struggled with that bit.
after failing with the batter my kids renamed it frogs on the beach...
@@oldkipper First time I tried it it went flat so my kids replaced the "oa" in toad with "ur". We still call it that.
The disappointing moment when you add the batter to the pan but there's no sizzle. 😭
@@Stormyweld05 it’s the panic that gets me. Trying to get the sizzle in time so I end up panicking and throwing batter all down my chest
My family are from Newcastle upon Tyne, I have fond memories of Yorkshire puddings and toad in the hole growing up.
I'm British and I freely admit that is best looking toad in the hole I have ever seen. You cooked it without burning the sausages kudos. I would have used a beef gravy and included boiled cabbage as a side, because it just works.
I prefer my toad in the hole a bit crispier instead of cakey so I use a metal roasting tin instead. Allows more of the heat through and you get nice big crispy edges ready to soak up the gravy!
I’m a huge fan of most English dishes that I’ve been able to try. This one looks right up my alley!
I could just eat that gravy on its own
Yup. I thought...make a really good hamburger and pour that gravy over it, just drenching it, then knife and fork.
I’m with you! Gravy boy for life
Same here!! 😀
@@davidbuben3262
Hamburger!!? Knife and fork!!?? 😨
I LOVE colcannon!!! I have gotten many of my neighbors to try it and now they make it too 😂 Funny story but colcannon was why I got my 1st haircut 😂. I was maybe 7 and my hair was almost to my butt. My mom let me do the colcannon for St Patty's day and umm, I forgot to tie my hair back and it got all tangled in the stand mixer and the only way to free me was to cut me loose 😂😂😂 Yea, we had NO colcannon that yr 😢😢😢
I followed your recipe exactly when I made this for my elderly, still very English (after 60+years in Australia) mother. At first she could not believe it needed to have 6 whole eggs - who could afford to put 6 eggs into a Toad in the Hole? I told her "mum, the dude can cook". But, upon seeing and sampling the result, she conceded it was very nice indeed! Even though Australia is THE land of Vegemite lovers I will probably only use one teaspoon's worth in the gravy next time. Oh, there will definitely be a next time! Well done 'dude who can cook'!!
Same in New Zealand. Adding six eggs into a dish is for rich people only 😂
Sonny, I’m so stoked you posted this. I’m obsessed with Toad in the Hole. Never made it and I’ve watched all the Brits do it: Jamie, Gordon, Marco (and some lesser lights) but your version is the one I’m making tonight. If only I could find genuine Cumberland bangers…
Have fun and happy cooking!
Just look for sausages with cracked black pepper. They use black and white pepper and some herbs but a good pork sausage with lots of black pepper is near enough.
I’m English,and I bloody hate sausage toad !
Just use "Italian sausage".
Decent sausage can be found in the UK, but most of what you'll find is breakfast sausage, which is no good for this.
I tried and tried to find bangers without luck and Italian sausage tasted too much like...Italian sausage. I found Johnsonville Stadium Brats. A very mild pork sausage. They are pre-cooked so you only need to get a little color on them before using them in the recipe. I've also used fresh Botifarra sausage and those were really good too.
My guy, I must say I'm really liking your videos, especially how accessible you make the recipes, with easy substitutions and tips that home cooks can implement
When I was a kid(late 60s,early 70s) three wasn't much money coming in,but our Mums kept our bellies full:Stews,steak and kidney pud,Bacon and onion pud(NEVER tasted anything so good),pork belly strips,breast of lamb AND golden syrup pud,BlackBerry pie.Healthy eating people would have a fit now!
Love how cordial and thorough you are! Us newbies are grateful for that!
I’m on a keto diet and this is not a recipe that would normally be in my rotation - BUT - this would DEFINITELY be a #1 cheat day choice!! It looks phenomenal. Flavorful basic food at its best. Thanks for sharing!
“This whisk, I got at an antique shop, so I know it will never break”. Truer words were never spoken my friend.
The trick to getting the batter to rise is refrigerating the batter for a couple of hours or longer, having the oil in a metal roaster SMOKING HOT and not opening the oven again until it's time to come out. Also, use thyme in the batter for a flavour enhancer, I find that it can be overly eggy otherwise. Djion mustard helps too.
Already can tell this is gonna be amazing, I can't really imagine a more perfect food than toad in the hole!
It’s always so enjoyable
@@thatdudecancook "perfect food" tho? 😂😅😂😊
@@doordash-nh1ih
It is perfect comfort food and cheap as chips.
If done properly like here it is sensational especially on cold nights!
My mom found Yorkshire pudding in joy of cooking in 1960s, in my life I never made roast beef with out it. It’s excellent
wow what timing. a few days ago I saw an incredible dish somewhere and a person said it was called “toad in the hole.” looks amazing, can’t wait to try this out. TAKE THAT, FRIDGE!!
So I made this for dinner last night and it was excellent! Even had some marmite for the gravy. This is definitely a keeper
Perfect recipe. As a Yorkshire man born and bred, I can confirm this is on point. Made it tonight following your recipe and it was great. Can’t get British bangers in the states, but I’ve found brats to be a fair substitute.
British food online like Aykroyd bakery or Hometown Meats provide frozen scotch pies bangers plus hp sauce, clotted cream. Google british foods it's a little bit home. Cheers!
This man just doesn't miss. Come for the recipes, Stay for the appliance abuse.👍👍👍
the bashing of the fridge is getting old tho yeah??
@@DigitalEkho not really!!!
@@DigitalEkho Hey, everyone needs an outlet for their aggression.
I just wonder what that poor fridge ever did to earn so much wrath....
I respect your using Marmite in cooking. I use Bovril which is similar. Really works. Even for Bolognese.
As an Englishman, the only comment I have to make is that in traditional English cooking oil has no place. Pork sausages must be fried in lard (solidified pork fat) and beef sausages in dripping (solidified beef fat). Apart from that, just as my Granny told me how to do it. Well done!
I make this with Lincolnshire sausages, and use sage instead of thyme in my onion gravy.
We have "Chop Toad," crisp up some lamb chops and use them instead of the sausages, the lamb fat adds so much flavour.
we've been making Toad in the hole more or less just like this for years as a family meal. There is one thing that lifts it even higher though... bacon! wrap the sausages in it (making them pigs in blankets) and it turns a great dish into an even greater one!
Blanketed Hog-toads in a hole?!
Thanks for inspiring me with what to make for tea. I used pork and apple sausages too. Son 2 loves it nobody else is home yet but he’s really happy.
A tip for the batter. You can make the batter in advance and leave it to resta bit. That helps to remove some of the lumps and prevent you from having to whisk it as much.
Aww, Doood..! One of my all time favourite meals, here in good old Blighty..! 🎉👍🏻
Looks tasty, but it seems the oil wasn't hot enough when you poured the batter in, hence the small rise. When you poured that batter for your Yorkshires that had the reaction you want to see.
Besides being wonderful chef and TH-cam personality, Sonny you are the funniest Martial Artist ever!
Looks amazing Sonny. My next project for sure. Right now I'm in the process of making braised Polish cabbage rolls that one of the aunts used to make. So good.
We are the same you and I. Marmite in the gravy is the dankest. I like a little dollop of English mustard too 😋
For easy to scale amounts use equal volume of eggs, flour and liquid. The milk should include a tablespoon or two of water. Don't forget the salt. I always use high heat of 450.
My missus and I have been cooking toad in the hole for the last few years. We were talking about foods we remembered from childhood, and toad in the hole was on both of our lists. So we resurrected the holy toad, and haven't looked back since.
We cook it every couple of weeks, or whenever we've got sausages that need eating, and serve it simply with some broccoli or cabbage, mashed potatoes and gravy, job's a good un. What's not to like about the holy toad? It's sausage and Yorkshire pudding for christs sake 😛
I was always told that real “Toad in the Hole” uses pork chops. This is “Sausage Toad”. We don’t use as many eggs in the batter so the “hole” is crisper.
I made and make this for my now grown up family, always really good, love onion gravy. A few years ago daughter was vegetarian, so did a vegetarian sausage version, some adjustments to gravy, but we made it work.
British here 🙋♂️ I haven’t had toad in the hole for years but that looks awesome! Decent sausages too. It would be criminal to make it with hot dog sausages!
For the best results u've got t use beef dripping, if ya can't get dripping use lard never oil & wait till it starts smoking then put ya batter in 👍
I cut my sausages up into 3 pieces and cover them with batter mix so when they are cooked they poke out the top, hence the name of the dish. Nice tip on cutting onions btw.
My man!! I've ben putting Marmite in my gravy my whole life. Did it just yesterday in fact. The secret ingredient, a secret no more. Haha.😆😆
Looks great!
I prefer no convection and higher heat for puds. Having experimented both ways, I tend to get more rise without convection.
My late wife, a Chilean lass, used to make Yorkshire Puddings when we lived in the UK. We would often invite my Mum & Dad round for a traditional Sunday Lunch.
Beef, Chicken, or Pork.....and she would do these marvelous Yorkies, and every time they were perfect.
She was always complimented on them of course, but I would catch my Mum giving Dad a wry sort of smile...which of course piuzzled me somewhat:
I asked her about it.... why "that look?"....and my Mum (who was a brilliant cook herself) said,
"Aw, come on, there is no way a South American girl can make Yorkshire Puddings that good....they have to be from a packet of Aunt Bessies or something!"
I assured Mum ,they were absolutely made from scratch by my wife...... Mum was so apologetic..... that she had been so mistaken! 🤣
Thing is.. we never had a fan-assisted oven....just a basic conventional....but my wife never failed to produce the best ever -Yorkies" in a variety of ovens over the years.
I agree with you, slightly higher temp......and rotate the tray 180° halfway through.... VERY QUICKLY of course! Good Luck!
A hack for a non-traditional toad: cut the sausages into chunks and part cook in a frying pan with chopped onion and bell peppers. Use duck or beef fat in your toad pan, and when really hot from the oven, pour half your batter in- this forms a protective layer of part cooked batter on the bottom, - then add your sausage mix, and the rest of the batter, then quickly back in the oven. This way your toad shouldn’t stick to the dish and you can lift it out whole for presentation!
Great traditional recipe. I usually use beef stock instead of chicken and Bovril instead of Marmite for extra beefy goodness.
Great content BTW 👍🏼.
Looks amazing and completely traditional. One of my all time favourites and super simple to make
As someone from Worcester, I am glad to finally hear an American pronounce Worcestershire Sauce correctly!😂
Ah! But he was born in the UK!
(Now, if we can just get American plumbers to say "Solder" instead of "Sodder".........I mean....come on!)
@@patagualianmostly7437’erb. ‘erb. 😣
Something called Toad in the Hole doesn’t really initially tickle the taste buds.
@@jaengen can I have your serving then?
Someone doesn't call it a Wustersauce? I only call it Worrshester when i want to annoy someone.
Yum!! Looks amazing!! Greetings from England, as the saying goes: the way to an Englishman's heart is through his stomach.
Hope all is well, take care
Looks good, personally I'd say your batter is good as it's supposed to have a crunch on the outside but be soft enough to act as a gravy sponge on the inside. They're no good if they shatter when you stick a fork in 'em! I'll try the gravy with Marmite as that does sound great but we do a similar one but with a dessert spoon of mango chutney in it as the sweetness just rounds out the pepperiness of the sausages - we use Lincolnshire rather than Cumberland as they're the local equivalent and they tend to have a touch more black pepper and sage in them.
Classic recipe to remember. All the threes. Three eggs, 300g flour, 300ml milk
First time I saw this dish! Looks tasty and perfect for winter:) so curious will try to make it! Thanks for sharing! ❤
I believe I just fell in love. Did you just quote "Bangers....my Beans and mash" from Get Him To The Greek? 😆 🤣
I made this today and it was super good...... the more I think about this dish I want to make it again asap
I never get tired of Sgt. Gilbert reporting for duty.
I grew up on this dish. The sausage was always cut up into bite size pieces though. That way you can cut it like a pizza or something
Looks delicious!! Could put that gravy on tons of food!!
Mmmmm, love the old toad in the hole. We also used to call it frog in a bog! Either/either, just yumshie doo!
50 States 50 Plates: New York
Garage Plate from Rochester (I have a homemade recipe)
Chicken Spiedie from Binghamton (I can send you some marinades to build a recipe)
City Chicken from Binghamton (boneless chicken thighs, seasoned and breaded, deep fried then baked with red hot)
theres lots of variations on the gravy, my grandad liked it really stodgy so he could spoon it over and yet my dad liked it really thin like dishwater.
i agree with others who commented about using a metal baking dish tho. served with mashed spuds, carrots and fresh peas and onion gravy over the top of the lot, a proper uk family staple.
My favourite food of all time. I LOVE toad in the hole.
I wonder if his neighbors ever look out the window like "WTF??".😂😂
"Honey!! Come see!! The neighbor os in his yard being weird again"😂😂
Great onion cutting tip!
I don't know why I always thought Toad in the Hole was like an egg in the middle of a piece of toast or something like that. I have a metric ton of bangers that I made for my wife last year (Scottish) so I'm totally making this!! Although the Bangers and Mash recipe I use says to use cheap ass package onion gravy ... I might try the real gravy but I gotta get some Marmite!
Okay, I'm not crazy. That's what I've always known as toad in a hole too.
The egg in the middle of toast was always called "Bird in the nest" where i grew up
Aussies call the egg in toast 'toad in the hole'. When I moved over here it became a sidequest of mine to knock that out of anybody's head that I could and replace it with a proper Toad In The Hole
@@SimonWitt Well done Simon!
I lived in Australia for a couple of years, as a child I never heard Egg-On-Toast referred to as anything else TBH....But it would have irked me too!
Tradition is tradition....and shall not be changed by rebellious scallywags!
Marmite isn't a common addition to onion gravy in the UK, I add Miso paste, Wholegrain mustard and a little honey, can't have onion gravy without mustard really.
Good effort there, very creditable. Only improvement I can possibly offer is to use either beef dripping or lard instead of oil, it adds another layer of flavour. Also when adding the batter I don't take the pan out of the oven, I use a ladle to add the batter to the pan while it's still in the oven. Always burn the heck out of my hand doing it but it's worth it for the extra rise you get. If cooking doesn't hurt you're doing it wrong.
She should always be animal fat as you can heat it up more without smoking and tastes better and healthier
Kudos for the attempt, but you missed on the hole part. It swelled up a bit but should be about 6" high. Hotter than that. Spinal tap levels. If you get burnt from nuclear level oil splashes then you're about there. With time you'll make it without getting second degree burns, but the texture is completely different once you nail it.
I'm 40yo. Why do I get so excited when Sargent Gilbert rocks his peppery little ass up? Love the channel bro. Hi from 🇬🇧
You should read Kenji Lopez Alt’s article on Yorkshire pudding. He tested everything, over and over. Don’t chill the batter, and let it rest overnight, preferably.
He tried it all ways, over and over. The longer it rests, the better flavor. And room temp batter rises better. Check it out.
Outstanding Dish.. have had it many a time over my Life.
You need some English mustard with those, takes it to the next level
Sounds good!
Decent effort.
Top tip...
Use a black metal non-stick roasting pan and heat the oil on the stove top rather than the oven. You want the oil to be smoking before adding the batter. Once in, under no circumstances do you open the door until its cooked!
Definitely My favorite cooking channel, along with my co- favorite, that super talented culinary vixen, Sheen's cooking channel .
I usually set the oven to max temperature (250c) for toad in the hole. Seems to make it rise really well
Oh wow, I love this recipe, can't wait to try it.
Marmite in gravy! How have I lived for this many years as an Englishman and not known this! Thank you!
It goes great in spag bol actually anything with mince!
Nice pinoaks in your back yard, the pool noodel bit turned out very funny.
The utensil twirls are like rock star drummer! Fridge got it good, snap!
I came here to learn full-body wisking.
I just adore your goofiness😂
Vegemite or Marmite is an absolute must for every gravy.
Hot roux cold liquid no lumps - chef john, patron saint of foodtubes
As a home grown thoroughbred yorkshireman this is just heaven!! Nice to see our friends from across the pond appreciating some gold ole classic british grub 😂😊
Greetings from England. This is pretty much how my mum taught me to make gravy, and toad in the hole. Absolutely gorgeous. BTW it is Worcestershire sauce, never Worcester sauce.
Oh Dear! Here's a comment you might want to take note of:
"@cteddyb9149
7 days ago
As someone from Worcester, I am glad to finally hear an American pronounce Worcestershire Sauce correctly!"
You can please some of the people some of the time.......
I was mostly brought up near Manchester....and I have always pronounced it " Wuster Sauce" (a short 'U' as in "us"......Mmm?)
@@patagualianmostly7437 the pronunication of Worcester is not really at question as regional accents can vary, but it is not wuster sauce. It's wustershire sauce. Read the label on the bottle Manc.
Damn dood I can find nothing wrong with your vids, I love and learn every minute.
Maybe I missed it, but is there an origin story to the fridge in the back yard?
Dude! You CAN cook! lovin the videos.
Dude, every time you make a roux, you tell us to go little by little... but honestly, I add 50% of the liquid, whisk, then the last 50% and whisk again and it always comes out smooth and delicious. So I don't think all that extra work is necessary.
My mom used to make this with brats when I was a kid. We live in WIsconsin.
Marcus eating like a real gentleman.
I’m the opposite when it comes to using the fan on my oven for Yorkshires. You want a rise but you don’t want a monolith in my opinion.
Fan off. Oven set to 225 for me with top and bottom heat. Nice rise, doesn’t cook too quick. Not too doughy and not too dry
And of course. Beef dripping for the fat…. Tried them all and it’s the best for texture and flavour
Hit up an HEB Plus in Austin as they have extensive international product - I've seen Marmite in SATX at an HEB Plus. Hope that helps 😊
Bangers and mash btw was a kids show in the 90s in UK with the badger...remember?
goes a treat this with a bit of English mustard or Horseradish on the side
Add some smooth, buttery mash and some peas and welcome to joy town. Great job, perfect TITH
Love you for metric measurements!
Best fridge attack so far! :O
Imagine if this dude was your neighbor lol.."honey come! Quick.. that crazy neighbor is out back beating up a fridge again!"
"im a busy guy" procceeds to beat the crap outta his fridge
My British grandmother always used to make this when we were kids, and we'd always ask where the "toads" are. Apparently the sausages are the toads.
You can put that gravy on a flip-flop 🤤
This Anglophile is going to make this this weekend!!! 🎉
Looks amazing...yes being Aussie I use vegemite in gravies too ..thanks 4 sharing 👍👍👍
Me being a kiwi, I also use a bit of vegemite in my vinaigrette salad dressings!
Don’t ever hold back on the batter!! More is always good 👍🏻