AMERICANS Try BRITISH Toad in the Hole for the FIRST TIME!! *epic fail..*
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- today we tried to make a homemade British Toad in the Hole meal!!
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I was screaming at the computer screen....NO don't put oil in the batter mix 🤣😂🤣😂
I was also screaming to go faster. The oil has to be piping hot when the batter goes in.
@@peridotgizmo3735 SMOKING hot !
I was yelling at screen to no oil in mix
Same 😂
Me too lol
Serving Toad in the Hole without gravy? Whoever told you that was acceptable is not from the United Kingdom.
an ABOMINATION.
i dont have gravy i have brown sauce and hendos relish
@@dunc726 I'll get your coat.
You have to have all the accoutrements- Mash Potatoes, Fried Onions and gravy 😉
Plus mash potatoe
Every British person screaming NOOOO, as he puts the oil in with the the mix 🙀😹💜
I was a chef for 20 years. One of the secrets I was told was the oil has to be extremely hot, to the point where it's smoking (heating under the grill is best) then add the batter to the oil. Obviously it goes without saying you have to be extremely careful and watch it constantly as you are heating the oil cuz the last thing you want is for the oil to catch fire!
Another hints I was told was to make the batter well in advance. We used to make it the night before we intended to use the batter and leave it at room temperature overnight.
If you make it correctly, the Yorkshire pudding should be quite light and fluffy and not solid.
Also, you really should have it with gravy or onion gravy, preferably with nice buttery, creamy mashed potato, season with salt and pepper and served with garden peas. And I would suggest using real butter, not that American artificial rubbish. Real butter cannot be spread from the fridge
Respect the yorkie puddin. Gravy is not a serving suggestion, it's a MUST with yorkshire pudding. EDIT; SYRUP, nooo??!! This is a dinner dish served with beef gravy, mashed, boiled or roasted potatoes and veg. It's not a breakfast or a sweet anything.
I used to live in Sheffield and we used to eat leftover Yorkshire pudding with jam or golden syrup
although.. I ws once visiting my friends Mum in a London nursing home.. we stayed for tea and the tea coffee and sandwiches were brought to her room. it was a posh ish place.. and the left over individual yorkshires from lunch were served cold. with strawberry jam in.. I couldn't cope with it. lol.
You’ve never had a leftover yorkie with jam or syrup? You’re missing out! That was a leftover delicacy when I was a kid
Little individual ones, filled with whipped cream(or a scoop of ice cream) and drizzled with golden syrup/jam/chocolate sauce.
Maple syrup and bacon on them is delicious! What do you mean!? You could also make it with italian sausage or beef franks.
Yorkshire puds on their own is the same method, works well in a muffin tin for individual ones.
Must admit, served with a nice gravy is my favourite.
Whoever told you not to bother with gravy is a nutcase. You should have left the mixture to rest for an hour or so at room temperature, and heated the dish up with oil in until it was smoking, then poured it in quick and put straight into the oven. The oil you added has ruined the mixture. It's supposed to rise and be light and crispy. It must be disgusting. Do it again, and do it right.
Also while some people do weirdly use glass or ceramic it cooks a lot better in a tin.
I am spanish not american, but I understand them. Your recipes are really confusing. Many times I screwed up because your recipes take for granted many things.
Like quarters and cups of eggs
yep as a yorkshire lad that is bad put it in the bin and dont cook the baners put then in uncooked
@@kingsmegger4089 But how people out of Uk will know that?
As a spaniard I found frustrating British recipes writing. They assume everyone is british, and have a master chef degree...
If your gonna do toad in the hole again, stick some mince and dumplings in the middle with some mashed tatties. BANGIN.
As a brit who has cooked this dish. Many times. Some golden rules cooking Yorkshire pudding. First use Plain Flour. Sounds counter intuitive. Plenty of white pepper in the mix. Best rising agent. Whisk your batter mix. To get air into the mixture. Only cook the sausages hakf way around. So the uncooked side faces up. You dont burn the sausages in the oven . The most important tip. Cannot stress this enough. Your oil in the pan. Idealy should be nearly smoking hot. Dush out of the oven. Ingredients in as quick as possible. Back in the oven. You should hear a good sizzle when you add the batter.its about retaining the heat. Your battervwhen cooked should be light, crispy and golden brown. Do not open the oven door as the dish is cooking.. i love this dish. Hope this helps. P.s. in yorkshire can be served as a sweet as well. With ice cream or jam. So your call about Maple syrup is spot on. Enjoy 😂😂😂😂
“Beat it like it’s a stepchild “ had me rolling 🤣
That made you laugh. 😮
@@Wiccan-do-it Yes! Now make a big deal out of it (which is why you commented).
@@user-yh1lv2ek9t Is it? Ffs youre arrogant
@@user-yh1lv2ek9t You're the one that is trying to start trouble
Coming from a Yorkshire man and as others have said, smoking hot oil (or dripping if you wanna go to the next level with your Yorkies) is needed and the batter has to rest at room temp before adding (about an hour for the bubbles to come to the top). Be quick to add the batter to the hot oil / fat and straight back into the oven.
If you want, you can add small pieces of onion and mixed herbs to the batter to make "mucky puddings".
An easier way to make the batter is to measure out 4 eggs (can be a glass, jug or whatever you have to hand as long as you can see the level) and then use the same amount of flour and milk with salt and pepper added to taste.
I usually cook the sausage in the oven in the oil pan and then pour the batter over it once the sausages are nearly done, the pan and oil nead to be really hot to make the yorkshire pudding rise properly.
THIS!!!! 🙌
Yup
I do it this way too
Watching JT cook is like watching a child 😂😂😂 in a good way, bless him 😂
Aw, Anna’s musical interval was super cute!
only an American would suggest eating toad in the hole for breakfast with syrup 😂😂🤣🤣🤣
When I was little in the 80s, my mum would do an extra lot of Yorkshire puddings with sunday lunch, and we would have them cold with jam as a snack at tea time / supper. so syrup would go quiet well with the saltiness of the Yorkshire mix and savoury of the American sausage .
@@kirstygunn9149 I mean, its all the components of an American breakfast, I do actually think it would taste nice 😆 It just feels wrong 😂
@@kirstygunn9149 Yes my mother used to do that in the 50a, Yorky Pud with jam on Mmmmm......
Yet they recoil at the idea of chocolate orange.
yuk
Definitely don't recognise "a cup of eggs" EVER being used in a recipe?????
😂😂😂 I was thinking that. It must be a Kentucky thing
James Martin has a recipe where you use equal amounts of the eggs, flour & milk. He suggested a cup
Next recipe requires a tablespoon of potatoes 🤣
@@robg1151 😂😂😂😂
Oh james Martin says equal equal amounts.
Needs cold batter (dont add oil to batter!)
Heat the oil in the oven first then QUICKLY add the batter & raw sausages to the dish putting it back in the oven FAST!
Best ratio is 4 eggs, 200ml of milk & 140g of plain flour
Loved the musical interlude, Anna, as we waited for the toads to be cooked in their holes! A fabulous first attempt even with all that oil that shouldn’t be there! Really love how your videos are evolving. You two are perfect for each other. Try an ‘Eton’s Mess’ next or a trifle! Yum!
The oil goes in the dish not the mix. Also use a metal deep roasting dish not a glass one then it will rise more.
Think they already know that about the oil as he did say that
Very risky putting cold mixture into hot oil in a glass baking dish it could have shattered.
yup some say any type, but metal is best
@@surfaceten510n Testament to whatever brand dish that was 😄, would have made for an entertaining video if it shattered
@@surfaceten510n nope, i have done it many times
3 eggs, 150g plain flour, 150 mls milk, part fry sausages, place sausages in pan with oil which was preheated, put in oven for 5 mins, take out add the batter mix and back in the oven. Bake until batter has risen and golden brown, key ingredient is plain flour. It is most effective if the batter mix is made for at least 1 hour before baking.
chef here....when you added more flour that could have been a mistake, and you definatly dont need water, just equal parts egg, flour and milk made the same way you did and you will have epic fluffy yorkshires, add the batter to the pan when the oil is smoking hot, have your oven around 210c and make sure your batter is room temperature before you add it to the pan, dont refrigerate just before you use it, the cold batter to a hot pan shocks the mixture and can cause problems, also the cold batter knocks the heat out of the pan to it cooks less effectivly, when you add the better it should start bubbling away on the oil.
yorkshire puddings arnt hard to make but they are quite technical for what they are , the egg white is what makes them rise so when you added extra flour you threw off the balance, if the mixture if too thick it resists to much and dosnt let the egg do its job
good luck for next time :)
Good job guys. Not bad for a first attempt. I’m loving the cooking videos xxxx
Toad in the hole: *A ONE DISH MEAL.* The sausages are cooked ‘ in the oven in the dish that’s heating up for around 20 mins, THEN you add the batter. Oh, it didn’t rise because of the oil in the batter 😊
not 4eally one dish is it.. as its serfede with gravy and vegetables.
Yeah the oil has to be smoking almost burning your eyes
The batter needed mixing more to get air into it too 😕
@@mariahoulihan9483 not in our house it isn’t. 😊
New breakfast? Don't think I've ever heard toad in the hole been a breakfast dish before.
Why have us English never had it as a breakfast? Honey on top would be quite nice tbh.
its not even a dish, its poverty food, its what your grandparents ate in post war uk when there was fuck all in the pantry but bangers, flour and eggs.
@@WookieWarriorz It's more than what I got in the pantry now 🤣
@@WookieWarriorz same as egg and chips but its still nice i got fond of me egg and chips for most of my dinners when i was a kid
They need 'toe'd in the hole' after that! 😆
I'm sorry! 😭 I couldnt help myself 😅😂😂
The golden rule for measurements is 8oz plain flour, 4 eggs and half a pint of milk! So 8 and half of 8 is 4, remember it that way. Put the flour in a bowl, add a generous pinch of salt, mix the half pint of milk with the 4 eggs then very slowly wisk into the flour until fully mixed,the batter should be thick and almost stick to the wisk, put in the fridge for 20-30mins. The oven should be on 210 Celsius or above, put a little more oil than you used in your attempt into the tray your going to use and cook the sausages about 60% through in the oven then add the batter (make sure to wisk the batter before you pour it in and get some air bubbles in, this will help it to rise properly) leave it in the oven (don't open the door this will stop it rising) until its risen, it will have risen at least double the hight of the dish, once it's risen remove from the oven ASAP otherwise it will start to sink once you turn the heat off! And yes it's a dinner not a breakfast dish, to be eaten with gravy, mash potato and veg.
140grams plain flower, 4 eggs, 200ml milk.
Heat oil in the dish in oven while while cooking the sausages. Once sausages are cooked and piping hot put them in the oil and add the batter. Don't even take the dish out the oven and do it all at the oven. Cook for 20mins at 200°c.
Sorry for no conversions lol
Really good first attempt guys, but there are golden rules to remember next time, that'll make it even easier and make your sausages taste better too:
Firstly, pre-heat that oven - as high as it goes, then
Put the oil into the oven dish, and heat it in the oven, until it's really hot.
Meanwhile, prepare the Yorkshire Pudding by putting all the dry ingredients in your bowl first, then add the milk and eggs AND NO OIL - just a little bit at a time as you stir it all in, making a medium consistency batter. If it feels too tick, add a little water - but you may not have to.
Then add your uncooked sausages to it - they will cook in the oil; and after a few minutes, add your batter mix and leave in the oven for about 25 minutes, by which time the batter will have risen about four-fold - at least arond the edges.
Prepare your gravy while it's still in the oven. Red Onions will add some sweetness...
When you remove it from the oven, the batter should have an almost crisp, shiny appearance, and the sausages (which are the 'toads') are literally at the bottom of holes in the Yorkshire Pudding!
It can be difficult to get it right - very often the pudding doesn't rise that much in the middle, but practice makes perfect! So yes, do it again this way and you'll both see and taste the difference!
Add some cheddar with the onions . Use fat not oil, it gets hotter and will help the batter rise more.
This is the one. Served with mashed potatoes. Leave your insane syrup idea alone!!
I'd add onions to the bottom of the pan before adding the batter too. It adds a bit more flavour. It also seemed a bit light on pepper too.
A little (!) mustard powder also adds flavour.
@@neilgayleard3842using beef dripping is even better... 😁
100% you gotta get that oil nice and hot I always use a decent amount of oil
It is definitely better served with onion gravy.
or beef gravy with a tea spoon of mint sauce in it
My ex's dad used to forage mushrooms and her mam added them to the onion gravy, game changer. I'd grown up hating mushrooms but fell in love with them after that first Sunday dinner at theres
JT, you NEVER put oil in the batter mix, it goes in the container you are going to cook in.
When you make toad in the hole, it should rise, not be flat as a pancake. Plus we NEVER use water ONLY milk, recipe below for you to try.
Mashed potatoes gravy and toad in the hole😋
Ingredients
140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk
sunflower oil, for cooking
Method
STEP 1
Heat oven to 230C/fan 210C/gas 8.
STEP 2
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
STEP 3
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
STEP 4
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
STEP 5
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
STEP 6
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
STEP 7
Let them cool if there are too many let them cool down, and freeze, they will keep for a month
Use the same recipe for toad in the hole, just use s different container to cook it in,
not a huge glass dish but the size of a small to medium enamel ashit dish.
There's a reason we call our sausages "bangers", if you are cooking them in a pan you need to first pierce the skin with a knife or fork to let the steam escape, that's why they were moving about, otherwise you risk them popping and shooting hot oil everywhere (you don't have to do this if you are cooking them in the oven). As others have said though, for toad in the hole you typically cook them in the same dish that you will use for the batter at the end.
I'm surprised that it came out as well as it did with the oil fiasco, but for sure it didn't have the texture it was supposed to and was probably quite greasy. It's a very simple recipe (equal parts flour, milk and eggs) that is designed to make the meat go further rather than taste particularly good so the texture is important and the gravy is essential as that is where the flavour comes from.
As a side note, the gravy you have in the US, the white sausage gravy, would probably taste amazing with yorkshire puddings if you want to make a US/UK fusion meal...
Lol you don't eat toad in the hole for breakfast. It's best With mashed potatoes, veg and onion gravy. Looks good though, well done 👏
Why can't you eat toad in the hole for breakfast? I think you can eat whatever you like for breakfast, surely! Maybe you wouldn't eat it for breakfast. That's a whole different thing. I probably wouldn't have either, but now I come to think of it...... I knew a Chinese lady who cooked her husband egg and chips for his 'full English' breakfast. She thought that's what it involved, and he actually liked it.... so.... no problem for anyone. 😊
The trick with Yorkshire puddings is NEVER open the oven during cooking...
You really need a rich gravy as it's half the flavour... Try a nice spicy sausage too...
The Yorkshire pudding should have risen more, and perhaps needed another 5-10 minutes cooking...
Given your channel name, I'd have thought you'd pick up on the main problem .... oil does NOT go in the batter mix!! Another 5-10 mins won't help... it's a lost cause!
@@didgemonkey To tell the truth I buy ready made ones, I'm notorious for opening the oven door...
Best served with green vegetables, mashed potato and onion gravy
Heat oven to 230C / fan 210C / gas 8. put iol in pan punt in oven
mix 140 grams Plain flour · 4 eggs · 200 ml Milk · 1 pinch salt. pour in pan
30 mins in the oven perfect
With all the sets of scales and measuring jugs you got, why didn't you just use a British recipe? 😁
First thing I thought as soon as cups were mentioned. Received sets of scales and two measuring jugs so why cups???????
And using the dry measuring cups to measure the liquids instead of one of the measuring jugs you have!?!?
Never used a 'cup' of eggs. You don't need oil in the batter mix only when heating the dish
Heat your sausages in the oil prior to putting the batter in.
Please don't have it for breakfast. It's a main meal served with onion gravy and vegetables of your choice.
Please try it again with a decent recipe.
Please, please don't add maple syrup 😮
Enjoy x
sorry wrong (british chef here) cup of everything makes the best yorkshire batter mix, try it you wont go back
@@k9drwho1970
Sorry, but I'll stick with what I know. Taught by another British chef, my father. Thanks anyway. 👍
@@k9drwho1970 The recipe I was taught by a Yorkshire woman is to use a pint jug to mix the batter, fill with plain flour to the half pint mark, add 2 eggs and enough milk to make it up to a pint when finished, usually needs a top up after initial mixing.
Honestly, of all the youtubers i watch, you two are one of my favourites! You guys are so funny and cute and just lovely 😊❤
💚💚💚
3 or 4 eggs a cup of flour, cup of milk. Pinch of salt and splash of water. 30mins in a 200 degree oven perfect Yorkshire puds and gravy is a must
Definitely do again, without the oil in the batter! It's supposed to rise up forming big bubbles, which become crispy on the outside. Often, the sausages will sink into the batter, and then you will see the toads (sausages) in the holes (bubble holes).
I knew it was gonna be a bad Yorkshire when I saw how long the heated dish was left out of the oven to add the batter mix. Should only be out of the oven for seconds to keep the heat up! (Batter mix needed more air in it too!)
Nice first try.
Batter was too thick though, and don’t add oil to the batter. Pan has to be screaming hot (as does the oil in the pan). That’s why a metal roasting pan’s really the best until you get the right knack. Great first try, better than most.
My pan doesn't even come out of the oven. I have the batter in a jug and just slide the shelf out pour then slide back in.
Yeah I was screaming get it in the oven, I'm in the bedroom & my husband stuck his head around the door to see if I'd gone full nutso instead of my usual half nutso... and when he opened the open part way I just screamed... NOOOOOOOOOO!
You two crack me up in the kitchen, would love to see more kitchen videos.
From.a yorkshire woman to you, a proper yorkshire pudding recipe: 2 eggs, 4 ounces of plain flour and half a pint of milk. Salt and pepper to taste. No raising agents at all. Heat the dish up with a small amount of oil until it is smoking, then stick in your sausage and yorkshire pudding batter. Do not open tye oven door until it is ready or it will flatten. Hope that helps.
I used to be head chef at the Waldorf Hotel London and teach & examine chefs to rossette standard , solid 7 out of ten for first attempt. 1) no oil in batter , batter needs more air whisking more, 2) oil in oven needs to be hotter nearly smoking really hot... Good Effort though... 😁🇬🇧👏☮️❤️
my heart sank also
Yes Yes Yes. Totally agree.
Hi paul, pic your brains, you have wonderful CV, i have always done the hot oil, but told by another chef, just a few weeks ago, the hot oil is a mith, i have tried twice putting the batter mix cold oil, and there has been no difference, im only a home cook, i have my yorkshires on my channel done in cold oil, i did the small ones and also did, the large one in pizza tin, i would be grateful if you looked and gave me some tips, i think they are good, but stuff can be better. i start oven hi, then reduce afte 15 mins, then reduce again after 10 mins, so tops dont burn, but allow the sides to crisp so they wont collapse, what do you think
@@seanmc1351 I used to cook 2500 a shift cold oil wouldn't cut it it's ok if you're got 5 for Sunday lunch but a busy professional kitchen.... Good luck with your channel... 👍
I'll have a wander over take a look.... ☮️🤟
@@paulknightsmokey73 i get that pall, i was kitchen porter in a pub in durham for a long time, all day on pot wash, then kitchen clean, as well as the sunday as you mentioned, not that many, we did about 300 covers for sunday dinner, and yeah end of shift i had the oven to clean, hot oil spills, lol im also T19 trained, which means i fully trained to clean the extrations, from top to bottom, something i should have kept of my CV, more work than i needed lol
cook the sausages in the oven to heat the dish then pour the pudding mix in quickly to preserve the heat eat with onion gravy, mash and mushy peas perfect.
This was so much fun to watch! 🙂👍👍
3 large eggs
1 cup of all purpose floor
1 cup milk
In the fridge 30 mins
Put 8 sausages and oil in the pot 20 mins in the oven on high and Pour the mixture over
cook till golden brown and knife comes out clean
Lol I was literally shouting NO NO NO and waving my hand at my computer screen when you added the oil to the batter mix
Watching him trying to chop through the Yorkshire Pudding with a fork, I was almost tempted to shout "don't you know what a knife is for" at the screen.....
Oh it drives me crazy. Why can't Americans use a knife and fork properly??
@@louloumacd4122 I was cringing watching my Texan cousins (aged 13 and 15 at the time) trying to use cutlery while eating a Sunday roast (chicken) when they visited. It was painful to watch and just like watching a chimpanzee using cutlery for the first time. They held the chicken down with their fingers and pulled the meat off the bones with the fork held in their right hand, palm downwards with their thumb curled under. I was so close to shouting "USE YOUR FUCKING KNIFE!" And to think my aunt (their mum) is Scottish.
@@chrisperyagh Dear me, I would have made them leave the table 🤣. I've watched so many TH-cam videos with Americans in nice cafes/restaurants using the fork in their right hand, with the left hand constantly hovering over the plate to push food on to the fork. Then they just end up eating with their hands 🤢🤢
@@louloumacd4122 Fortunately he wasn't at the table at that time, but was sat in an armchair in front of the telly with the plate on his lap while I was sat at the table eating my roast dinner in the normal manner.
He joined the US military after leaving school, so not sure if the US military academy taught table manners for when they're dining in the lower rates mess.
I don't know if you've seen the JPS video where he makes what Americans consider gourmet British food which is just beans on toast to us - it's painful watching him using cutlery on that as he's totally clueless. One of the comments said it was like watching an alien trying to cook, followed by a reply saying it was like watching an alien trying to use cutlery. And in another video he attempted to make a cup of tea. How can something that simple to us end up turning into something that complicated?
@@chrisperyagh oh my god, I've just watched the JPS video. That is honestly the most horrific thing I've ever seen. My son could use his cutlery better than that when he was 2 😱😱
Fair play to you both having a go at it. It is easy to make but it also easy to get it wrong. You are not the first person to get a dense, flat Yorkshire pudding so don't let people put you down.
A few tips... Never put oil in the batter. The oil in the dish must be so hot, it is smoking. That is the key to getting it to rise and be far less dense. Pour the batter ASAP and get it back in the oven quick. Don't allow the oil to cool (that is the key). Keep watching it and make sure you allow it to brown all over but don't let it burn. You will see a massive difference in taste when it rises correctly. A bit of salt will bring out the flavour too.
The onion gravy is a must. No idea why someone would tell you different!
Always serve with gravy. Never add oil to the Yorkie. That is more than likely what flattened it. ‘Cup’ measures isn’t really what the Brits use but good effort on your first try. Don’t give up because when you get it right it’s really good and typically not eaten for breakfast.
Yorkshire Pudding used to be a traditional "meat extender". For when you had a large family to feed on a limited budget. It should be served with lashings of gravy.
Agree. Just like a lot of English recipes that might seem strange to those from different places,
A lot of people when I was young had it before the main course with gravy. I have had it as a dessert warmed with jam on
Next time dont open the oven at all untill the 25mins is up u need to just leave the oven door shut untill it is ready then it should rise up nice and fluffy
You can eat the Yorkshire with custard for a pudding , with some soft warmed fruits and icing sugar.
Also use thinner sausages , don't put oil in your batter , and heat the vessel of choice for at least half an hour then put the oil in and heat again for at least 15 minutes then pour your batter in then your sausages, it helps to set the bottom of the hole if you do.
Also fail safe recipe is 2 eggs , 8 tablespoons of flour , and 1/4 pint of milk , just give it a good whisk and leave for an hour on the worktop, (only put in the fridge if doing an over night batter )....
From a Yorkshire Lass who got it off her Yorkshire dad....
Enjoy guys ....
Ps I love eating Yorkshires on their own as a snack, but the individual sizes only.
Eat with Bisto gravy or onion gravy , whichever you like. With veg and mashed spuds too.... 😋😋😋😋 yummy
As a Yorkshire man that gave me anxiety 😂😂 the oil going in the batter and then how slow you were to put the batter in the hot oil 😂 but well done in your first attempt guys!
Things I took from this video...
JT..."Beat it like a stepchild."
- Enters Anna with the guitar-
Anna..."I enjoy the sausage"
😂
Toad and the hole is a dinner food not breakfast, it 100% needs gravy and no oil in your batter, but you did a good job for your 1st time. well done Anna you'll be a guitar pro in no time at all 🥰
yorkshire pudding was originally used to wipe the gravy off the plate after dinner hence pudding. also it was poured into the hot fat in the bottom of the meat tray to cook while you eat dinner
Well what can I say! To start with a proper Yorkshire pudding can be used as a savoury dish or a sweet dish, (my uncle told me he a proper Yorkshire man) the savoury option is either with roast beef with your gravy and the Yorkshire pudding (small cup cake size) the sweet version is cold Yorkshire pudding with a bit of jam or marmalade! You don't need to precook the sausages before you cook the whole thing, you can make your batter by using 3 eggs, splash of milk and water (total of around 1z/4 pint) salt and pepper and add your flour till you get the consistency of thick cream then poor over the sausages and cook for 20/25 min at 180/190 or until its golden brown! Some people (including me) put sliced onions into the batter before pouring over the (uncooked sausages) this adds extra flavour to the dish! And I know all this because I'm a retired chef! But up and down the UK everyone has their own version of toad in the hole! The best place to get all English recipes from is the BBC food website! Hope to see more recipes from you guys very soon!
I was litrally screaming noooooo at my phone when u put the oil in 😂😂😂
The more air you whisk into the pudding the fluffier it gets, and you need gravy.😉
You need to get the batter in the oil or melted lard very quickly not as you did it , it's done in a few smooth movements and in the oven within under twenty seconds. 1. Slow cook sausages by two thirds or fully cooked in your going to cook separately
2. Make batter put in fridge for 30 minutes don't put lard or oil in batter mix
3. Make sure oven is on a high temperature what ever your temperature was
4. take batter out of fridge after 30 minutes
5. keep sausages warm in pan
6. keep electric on place tray on electric ring you cooked sausages turn to a high heat you must keep tray oil or lard hot and not let it go cold
7. Then very quickly pour in batter in to tray add sausages in
8. Open oven, put in oven, do not open again, until times up, as batter will go flat, and looses all it's air.
9. Your batter went a bit flat, and didn't rise that much
10. Gravy helps it a lot with mash potatoes or roast potatoes
11. Next time use two eight inch cake tins oil or lard, put in measurement jug and pour separately put both in tin cook without the sausages in them just add them at the end and gravy
Love mom
hi from the UK Toad in the Hole with mash an gravy its banging
You guys are hilarious. It turned out better than I thought considering the oil in the batter. Whoever said you don't need to bother with the gravy was lying.
It is usually served for either lunch or at tea/supper time with vegetables and onion gravy.
You can also have the pudding cold with jam on....tastes amazing!
Please make it again WITHOUT the oil mixed in the batter, and have the oil in the dish really hot before adding the batter. It should rise much more than that.
Plain Yorkshire pudding with golden syrup was a childhood dessert or 'afters' as we called it.
All us brits screaming nooooooooo don't add oil to the mix, lol try it again just use the sausages you like and get onion gravy.
If you guys ever use a British recipe you'll need a set of scales and a measuring jug, as we use weights for solids and liquid measures for fluids.
they have five sets of digital scales, see last package opening lol
If you want a sweet version you can use the same batter but add banana's instead of sausages, serve with custard instead of gravy.
My nan wouldn't waste anything, if there was batter left over from making Yorkshires for a roast she'd add in raisins (or similar dried fruit), some mixed spice (varies by brand but usually some combination of nutmeg, cinnamon, ginger, cloves), a bit of sugar or syrup or treacle (molasses). Pour into small cake/muffin tins, then put those in the oven while we eat dinner.
Pretty much whatever's in the cupboard to make use of the left over batter, the oven's already on, just a quick and easy dessert from what's laying around.
For a tray that size I would use 4 eggs, 2 cups of plain flour. 3 cups of milk and a pinch of salt ( No water) put the oil in the tray and get pipping hot before putting in the Yorkshire pudding mixture. The oil should sizzle when you put the mixture in the tray.
I don't think ive ever seen toad in the hole without mashed potato and gravy. It would just seem really dry.
It does look super oily... oh, and good job anna! 😊😊
The sausages seem a little 'fatty' due to the popping. Get some HP on!
My mum's recipe is toad in the hole, a bit more black pepper, roast potatoes with a teeny bit of brown sugar on top to make them crunchy, green veggies, chicken or onion gravy, and redcurrant jelly/sauce. Make sure they're lean sausages.
NOOOOO to syrup!
Never felt the need for mashed potatoes, there’s enough carbs in the Yorkshire pudding. Gravy though is essential.
My Nan used to give us Yorkshire puds with jam. But sweet stuff on toads. Nah.
Same here it was always the meat portion in a school dinner of meat and two veg dinner meal with the pots being either baked boiled or mashed with dollops of gravy Ladled on top but that’s a long time ago before the schools changed to the cafeteria model ( frankly I think the old way was better even though the food tended to be bland it was more filling and cheaper than they get now )
I really hope you do a follow up video to this showing the improvements you have made from following every ones suggestions
you guys need to get a british chef to come and cook you some stuff xD yorkshire puddings are not supposed to have a similar texture to cornbread; what i would also say its to be expected that you would think that it needs to be sweeter, the american palate has normalised the excessive use of sugar in literally every product they consume.
Not bad for a first attempt! I know lots of people have given suggestions already.
I'm not convinced by your Yorkshire pud recipe as I've never come across one that's needed that many eggs before. There's plenty to try and even just leaving the oil out of it should be able to get the pud nice and fluffy rather than dense as it turned out.
Another bit of advice is if it's possible, use beef dripping instead of oil. You need it as hot as possible. Like smoking level of hot. With using a glass bowl I'd suggest putting batter in it at room temperature to lower risk of it shattering. The last thing you want it shards of hot glass covered in boiling oil going flying.
If you want to add in flavour then there's the option of adding herbs into the batter mix (bit of thyme etc) or some people put a bit of mustard in. Same for the onion gravy - you can add other stuff into there to add flavour as well. Use whichever sausages you like with whatever flavour you like. Some people may prefer a more peppery or spicy sausage where others don't. Some people adapt the recipe and put other meats in although that's probably not as common!
My grandmother (I’m a pensioner myself now) used to beat just one egg (5??!!) into half a pint of half water/half milk and gradually add it to 8 ounces (one cup) of AP flour, salt and pepper all mixed together in a pint jug. She would make it in advance and stick the jug in the fridge to get really cold, just giving it a good stir before pouring it into the dish, but it’s not strictly necessary, especially if you’ve been out at work all day.
The thicker and richer you make the batter (5 eggs - and a bit more flour!! 😮) the less it will rise so don’t worry about it looking a bit thinner than you expected. It’s not meant to be as thick as pancake or waffle batter. If you’ve got a metal dish to cook it in you would also get a much lighter result because it will get hotter than a glass dish.
Put the sausages with a little oil or meat dripping in the dish then pop them in the oven to start cooking while you’re mixing up the batter. They don’t need to be fully cooked when you pour on the batter. The oil, or preferably meat dripping, should be so hot it smokes so that the cold batter hitting it will immediately sizzle and puff up before it even gets back into the oven.
Glad you had a go and enjoyed the flavour, but proper Yorkshire pudding should be more like an éclair in texture than a pancake. I recommend you have another run at it and use the 25 minutes cooking time to make the onion gravy on the top of the stove. You’ll be really glad you did. 😊❤
Fantastic Anna, you're through to next round
Good job, Anna. I gotta try cook toad in the hole myself. I'm surprised i haven't yet
Good job Anna 😄 Batter with red onions in is fab
Also watch Gordon Ramsey cook, Toad ‘n’ the hole on TH-cam, give you a better idea 😄
Guys you used already cooked sausages!! Also in the UK we do not use cups as a measure. If it isn’t in either grams/ml or oz/floz it isn’t from here! Also… my best piece of advice, particularly following the oil shenanigans, read a recipe from the beginning to end before starting and don’t freestyle 😂🤦🏻♀️😂
Please do a part two
Great video ! I would love to see them both set a challenge for a country that they spin the wheel or whatever for and try cook that country’s favourite dish
Maybe a map and two darts 🎯
Just a little tip, the "Shire" in the likes of Yorkshire, Lancashire, Worcestershire etc is pronounced "Shuh"...so it's Yorkshuh not Shy-r if that makes sense
I would say it is 'sheer'
Agreed: the only time you'd pronounce 'shire' as it's spelled would be as an adjective in things like "Shire Horse" (and in rural Yorkshire, even that would be pronounced as "Shyer-oss"
I'm born and raised Shropshire and we pronounce it shropsher
I’m in Buckinghamshire, it’s pronounced Shire. Must be different accents.
I’m from Lesta’sheer lol
When I was a kid sometimes my mum used to make this with lamb chops instead of sausages. Omg that is so good.
She also made it with minced (ground) beef. Brown the mince with onions, put in the hot dish then pour the batter over and bake. Amazing.
Also, you need the dish to be hot and oil smoking before you pour the batter in, the batter should sizzle as you pour it.
I was taught by my mum a long time ago, dont let the oil go cold. Leave it in the oven and pour the mix in from a jug at the oven door. If it is too cold it goes like cake or bread
When we have leftover Yorkshire puds the are great with jam and a coffee my favourite is lemon and lime marmalade
Good job Anna!! An admirable attempt JT! 🫢😆
Your oven needed to be hotter and the fat in the dish hotter to get the Yorkshire pudding to rise and brown. It’s best served with roast potatoes or mash with veg and onion gravy, our good brown meaty gravy. It’s very good quick meal for families.
The mixture you initially made is a batter, that we use for pancakes with syrup so you’re not far off. We do eat those minus the sausage though.
I’m a traditional Yorkshire lass who has lived off Yorkshire puddings 😀
Def with roast potatoes not with mashed potatoes and gravy( which we Dutchies don't even call gravy ). Duch gravy is thin and runny. 😂
@@ritaboes it’s actually better with both 😋😋
oil goes in the pan, put the pan in the oven so the oil gets really hot, then add the sausages and the batter and cook until the batter rises. Have it with mash potatoes and veg - delicious!
After youve taken note of all the other tips you can use the left over batter mix in the gravy, delicious. The pud should be at least 3 times taller. You need to keep it very hot all the time, no leaving the oven open until you think it's done. Enjoy.
I've never put oil in the batter though.
You two crack me up ...best tip is read the recipe through till you understand ..heat oil in pan b4 you start yorkshire pudding ..too many eggs for a british yorkshire ..put flour salt etc in bowl drop beaten egg in the middle mix then slowly add the milk beating in in bits to beat lumps out ..brown sausages in the oil in the tin already in oven ..brown not fully cook as will continue to cook wen batter is added ..dont forget to add salt n pepper to flour first..hope this helps . .but find a good british yorkshire pudding recipe 😊
Make the batter, making sure you beat it well. (I cheat and use an electric whisk) then leave it to rest for an hour. (Don't put oil in the batter). Meanwhile cook the sausages in the oil in the oven - some sausages are quite oily anyway so you may need less oil if your sausages are quite oily. Once the sausages are nearly done
Open the oven door and pull out the shelf so you can immediately pour in the batter as quickly as possible (the oil should be smoking hot and the batter should spit when you pour it in).
Immediately push the shelf in and shut the oven door and don't open it again until the Yorkshire pudding is a rich golden- brown colour. (Look through the window to judge if it's ready) the finished Yorkshire should have a slight crispness to the top and a softer inside and be served with gravy or (even better) onion gravy. Accompanied by mash or roast potatoes and a vegetable of your choice. (I like it with peas and mash).
Bread and Butter pudding. Thats one to look into with lashings of custard. Yum yum yum.
i use lard instead of oil... someone used oil because it was easier... the old way is to use lard in the pan, a good smear of lard all around the pan works great, i dont pre cook the sausages either i just put em in the pan and pour the batter mix over the sausages and then into a preheated oven... the fat from the sausages also help cook the batter.
all you need now with that is mixed boiled ved and mashed potato and onion gravy.
Yep
Definitely beef lard, it’s full off flavour, vegetable oil is bland and no good for batter mixture, plus you need that oil smoking hot!
Not a proper Yorkie without dripping.
@@roblister5183 not many people know what dripping is lol
Definitely lard, or beef dripping if you really want to push the boat out.
Easiest way to make Yorkshire pudding mix is to get 3 cups equal size and fill one with milk, the other with flour and the last with eggs. Mix with salt and plenty pepper. Make sure when you mix it it has plenty little bubbles in the mix because that is what makes it rise. There is no need for water in the recipe. Perfect Yorkshire puddings every time.
Your mix was far too wet with the oil and water try again without
For 2oz of flour you need one egg, mix the egg with the flour to a smooth paste, slowly add milk (only a splash) and mix until a consistency of thick cream, allow to rest in the refrigerator for about 30 minutes. After resting you may need to add one or two tablespoons of milk to adjust the thickness (the four will absorb some liquid as it rests)
Preheat oven to "bloody hot"
Heat beef dripping in a steel tray until smoking hot...
Pour mix to a depth of half an inch and cook for 10-12 minutes... You can turn them over for 2 minutes at the end of cooking for a crispy bottom.
Sent with love from Yorkshire.
As a chef of 30+ yrs the best Yorkshire Pudding recipe is equal quantity of eggs, flour and milk and seasoned to taste.
I’ve never had it for breakfast 😂usually with mashed potatoes cabbage and gravy for evening meal I love you guys keep it up 🥰🥰
you should use lard and make sure its almost smoking when you put the batter in it will help it rise
Brit here…100% try “Delia Smith Toad and the hole” and “onion gravy” recipe you honestly can’t fail. You’ll get super risen fluffy pudding and I guess with American sausages being different to uk it’ll never taste exactly like the British version. But definitely gravy onion or regular is a must have. And my family’s tweet is to through in some chopped up leftover black pudding/haggis in with the sausages too but I know sooooo many people would say 🚫⛔️🙅♀️ to that 😂😂😂 but it’s honestly delish! In fact now I want that for my dinner!
Definitely try it again with out the oil in batter
Great job Anna! 😄✨