Disclaimer: Today's video was filmed on the same day as our "Full English" video; therefore any learnings from that video's comment section will not be displayed in this one 🤣😂🤣😂
I can't help but feel you misread the volume of flour and essentially made "baked scrambled eggs". Yorkshire Pudding is primarily flour/milk as to remain inexpensive. Would be worth trying yorkshires as part of a roast (made with correct proportions next time!)
@@mattm7492 For sure - my comment below originally began 'why on earth are you eating it with scrambled eggs?' Yorkshire pud should be crispy and light....
In the early 18th century, the French ate like this as a knife was classed as a weapon. They soon realised how inefficient it was so started using cutlery like the rest of the cutlery using world. The Americans decided to use this early 18th century French method as the correct etiquette of eating and continue to do so. So the knife can't be used as a weapon but the gun in their pocket is fine 🤣🤣🤣
This is how you do it. You hold a fork in your left hand. You hold a knife in your right hand, (most people's dominant hand for greater cutting control). You hold the food you wish to cut, steady with the fork (tines facing down). You cut a mouthful sized piece of food with the knife. You eat mouthful using the fork to lift it to your mouth. Both the knife and the fork stay in your hands until you've finished eating, when you place them side by side on your plate. At no point do your fingers come in contact with the food. Most non-American children have mastered this by the age of 4 Watching Americans eat, is like watching children that have been raised by wolves.
😂 you said it better than me!!!! But this is actually the correct way to eat in America apparently which is the most appalling thing I have ever heard!!!!!! (They call it the zigzag method!)
No use teaching them mate, they prefer their inefficient 18th-century French way of eating. The third-hand embarrassment from the last video they did involving cutlery has made me unable to watch this one, out of fear of feeling that again. 😂😂
No that didn't look like a toad in the hole! the sausages are meant to be inside the batter, the batter is also meant to be crispy on the outside and fluffy inside....also use a knife guys it helps 😉😁
Yeah, it's meant to be a giant pan of Yorkshire pudding with sausages embedded in it. So the Yorkshire pudding batter goes into smoking hot fat, so bakes and rises crisp and fluffy. I have mine with HP Sauce or similar :-)
Toad In The Hole is basically Yorkshire Pudding and sausages and if you're just getting omelette, which is what it looked like, then you didn't use enough flour in the batter 😊😊
Not beating the batter well enough to aerate the mixture and get *lots* of air into the batter can also do this. Especially if the mix has forgotten to allow for the _extra_ fat and moisture that will come out of the sausages.
As an experienced Yorkshireman, that is NOT Yorkshire Pudding. Too much egg , the recipe is 115g Plain Flour , 3 eggs made up to 1/2 pint of liquid with milk , once mixed the batter needs to stand for at least 20 mins and go into HOT fat/oil . When you come to the UK please come to Yorkshire for this ? (I’ll happily cook it for you ) .
@@oldshiny3012I've never measured the ingredients out when making Yorkshire pudding. However, your recipe sounds about what I do Batter mix left in fridge to sit for at least 30 minutes and I tend to use beef dripping these days as the fat. Heat up the fat in a very hot oven. I cook my sausages first and add them to the hot oil and put them back in the oven for a couple of minutes before adding the batter. Don't open the oven while cooking Never known to be eaten as a breakfast food but as a main meal. Can add mashed potato and veg.
As a fellow Yorkshireman you forgot the large pinch of salt. I always make my batter the night before and leave it overnight and give it a stir (not beat) before using.
😂 I love it!... "How do you cut through a Sausage"... With a knife!... Shouts the whole of the UK... 😂 Sorry guys... I just couldn't resist... But it was a great effort here though guys. 👍
@@_Professor_Oak Maybe so mate... But if they're struggling to use a knife to eat with... I'm shocked that it looked anything like it did if truth be told. 👍
And I thought the way they handled their knives in the English breakfast episode was a bit chaotic .. I obviously was not ready to see the American way of eating ... Fork and a mess.. the way the plate moves around and they even used their hands to hold the plate or sausage to b e cut .. O_O .. I am dead lol
When one of you (looking hard at Josh here) keeps referring to the batter as 'eggs', you already know that the consistency isn't right. Trust me, it really is the simplest seeming ingredient - the batter - that most Americans cannot get right to make proper Yorkshire pudding, or Toad in the Hole. When you mix that batter you want to get LOTS of air into it so that when it cooks it is much more like a rich bread, in texture, rather than something soft and soggy that could ever be mistaken for scrambled eggs. The air also helps it rise as the air expands in the heat of the oven, stretching out the batter so it cooks all through, and you know it's right when the final product you take out of the oven is several times taller and more expanded than what went in. The fact that the batter didn't hold together when cut into individual portions already makes this a fail, I'm afraid. It should all hold together and come out in big, delicious slices for serving. It may not sound like a big deal, but I promise you that the air and rise and consistency of the batter is absolutely the core of the dish, and as important here as it is in producing a soufflé. A toad in the hole done right has a rich but light, fluffy, crispy on the outside batter that cradles each sausage much as a pie would, or a sandwich. Without that light, fluffy, bread-y-ness to the batter, everything else is going to have cooked differently and so differ in taste and texture more than you'd think. A batter that remains wet, and that doesn't hold the hot air through the cooking process is going to change how the sausages cook, how the batter cooks, and the amount of flavour exchange in the process. Toad In The Hole and Yorkshire Puddings were one of the things my mother cooked best, with an incredible amount of rise and fluffiness in the batter, and believe me, the difference between her perfect batter, and what ready-meals call 'Toad in the Hole' is night and day. Advice from a Brit is to really practice Yorkshire puddings first. Absolutely master getting that rise and aeration in the batter, such that it expands to about 4 or 5 times what you remember putting in and has a real texture like a bread, without any wetness or sogginess when served. It is because the batter should come out so dry that the gravy is considered essential. Only when you've mastered Yorkshire Pudding to that level will you be able to add sausages and their oils and water to the mix without losing the quality of the batter.
No knives is making this painful to watch... Not usually a breakfast food, the yorkie pudding part should not appear or taste eggy. Yorkies are notoriously contrary. Let the batter rest for as long as possible, even overnight. The oil in the pan for the for the yorkies should be smoking hot, if possible leave the pan in the oven whilst you pour the batter in. Do NOT open the oven to check on them, they'll sink. Very good effort, except for the whole knife situation.🙄😄
This is one of those times guys - use a bloody knife!!! You've got Zack there confessing to struggling an there's a good reason.. no KNIFE!! You best spend the wniter learning how to use one, cos you are going to need to know when you get over here! I'm sure there's videos on RUclips.... start with plastic because they are quite dangerous for beginners :-) OK, having now sat through to the end... TitH is not a meal in and of itself - it will come with veggies if you order it over here. Also, regarding Josh and his assessments, I'm OK with them being as they are because they are obviously well considered and thought out before being delivered. The once in a while when he gives an OMD.... you know its got to have been pretty bloody amazing!
Yorkshire pudding, 4 eggs, 140g plain flour, 200ml milk, pinch of salt. Sieve the flour and salt into a bowl, add the eggs and beat together well, i use an electric hand whisk. Slowly add the milk to the flour and eggs, while whisking constantly, ensuring there are no lumps. Leave to stand for at least 30 mins. Heat sunflower oil in a large tin or dish in the oven until smoking hot (you could use muffin tins with a tsp of oil in each hole to do individual puddings like we have with Sunday dinner). Space the cooked sausages in the bottom of the tin and pour the batter in to about 1cm depth, making sure the tin doesn't cool too much while you do this, the batter should sizzle a bit when you put it in. Put it in the very hot oven and don't open the door for 20 mins. The Yorkshire pudding should rise all around the edges of the tin and be dark golden brown and crispy. This batter is also what you would use for English pancakes.
I put the tin on a hob to get it smoking and to add the batter. Then back into the oven. And of course use lots of lard or dripping tin the tin as it should look like it's deep frying as the batter goes in.
The next dish you should try is Toad in the hole, cause after this attempt you've still to try it. If it looks like scrambled eggs then the batter isn't right.
"4 eggs vs 20g of flour" WTF! To make Yorkshire Pudding/Toad in The Hole (also English pancakes), measure equal quantities by volume of plain flour, eggs, milk plus a pinch of salt. So measure one cup of flour into a mixing bowl, add a large pinch of salt, then add one cup of eggs (just break eggs into the cup until full), whisk together well until smooth and lump-free (a balloon whisk is great for this), then whisk in a cup of milk. Ideally, allow to rest at room temp before pouring into the hot pan/hot oil/sausages. Adjust down to half a cup or up to a jug etc to make different quantities. Just remember that the volume of each should be consistent. Please try again, because other than what seems like a dodgy recipe you did great, and the onion gravy looked great too. P.s. In the UK we only have brown gravy, and what you guys call white gravy (made with a flour and butter roux, and milk) we call a white sauce (or bechamel).
Don't ya'll have a thing called a knife? You cut with them, like cutting your sausages and putting things on your fork, look into that ! 3:05 If we found out someone was eating Toad in the Hole for breakfast then we'd call the doctor. No, this is a dinner meal. That batter seems very soft, it should have a consistency slightly softer than a Yorkshire pudding. They're supposed to be prepared similarly. There's something you should try too, make some Yorkshire puddings, the bigger the better. Along with some mashed potato (with butter or cream depending on your taste), garden peas and baby carrots, some roast beef and gravy. You can treat the Yorkshire pudding like a bowl, put the meat in it and pour the gravy over, let the pudding soak it up some. Top Gear! To be honest, when you do come over, you're more likely to be drinking copious amounts and then getting a kebab after
What do you smoke? Equal eggs, milk and plain flour by volume (500ml in a jug) blend or whisk then sieve to remove lumps, gives the best yorkies or batter for toad in the hole
Blanks, we have been using an item called a Fork for many centuries, we have been using spoons , and that incredible invention called a knife 🔪 for even longer . I would never presume to comment on your upbringing, (your sainted mothers😢), but seriously 😂😂😂 . I may not be the most competent person when it comes to culinary knife skills , but even I can handle a knife & fork at the same time . Why make your adventures harder . Yup😂😂😂 it gives those of us who are used to these utensils a laugh , however if you find yourselves unable to do the same , just add the onion gravy & roll the sausage in the cooked batter ,( agree less eggs ), call it an British burrito . Yes, another nations food we can make our own . Score for the Brits 🎉🎉🎉
2 eggs flour til thick but smooth also must whip air into batter put in fridge heat up oven high with oil heat up then add batter quickly then put in oven but do not let any air in oven til rise and brown
omg what was that mess? 😆 that looked nothing like toad in the hole, the batter is suppose to be firmer with the sausages in, served with mash potato & onion gravy.
probably just a slip of the tongue guys but if you actually only used 20grams of flour then it would taste eggy. probably 2 eggs and 200grams of flour. it should come out crispy and fluffy like a yorkshire pudding. When making yorkshire pudding I use my Mothers recipe. crack 2 eggs into jug, note how high up the jug they come. empty eggs in a bowl. put flour in jug to the same level the eggs came up to, empty in to bowl, add milk to jug up to the same level empty in to a bowl, Whisk everything together add some salt and black pepper. You seemed to enjoy it so whatever you did could not have been that bad.
It's a mid week dinner, or sometimes a sustitute for a roast on Sundays in UK... but it's gotta be Mash, vegetables, and onion gravy, bread n butter to mop up any left over gravy 😋😁
There are places that professionally teach etiquette. I think that when you come to the UK you should see if you can find someone willing to teach you British table etiquette, including the proper use of knife and fork, and most importantly, *why* thousands of years of European history and communal meals led to the correct use of knife and fork and spoon. There's more behind it than you'd think, and a lot of the rules are about consideration for others, including not elbowing each other when crammed into a communal bench or small restaurant, nor spitting food or having it falling onto the table, etc. It isn't just some nonsense set of rules to exclude or prove better than the uneducated 'rabble', but a code created to enable rival factions to banquet together without starting a feud.
Also the correct spoon or fork or knife for the course! My favourite was the use of knife & fork to eat fresh pears with Stilton, but a spoon for Stilton and walnuts for the cheese course. Oh, and filling the Stilton "case" with a good port when the centre has been eaten. Best serv
How many eggs? Are you feeding the whole neighbourhood? 1 or max 2 to a pint of milk with flour (4 ozs) and a pinch of salt. Also par-cook sausages before dousing with batter. To serve, add greens to your preference and mashed potatoes covered with the gravy. Any condiment you prefer with sausages eg mustard. BTW it's easier to eat if you use a knife and fork together unless you sharpen one side of your fork (please don't do that).
Geez, someone send them some packet mixes. I wondered what the yellow was and thought someone had added too much butter to the mash potato but no it was the batter.
Cottage (beef) or Shepherd's (lamb) pie! I loved a nice helping of grated cheese on the top of the potato, grilled for a few mins at end of cooking time, til golden, as an extra treat! Esp nice as a winter warmer & filling meal!
I applaud your adventurous spirit. Toad in the Hole is a British classic. Traditionally, the "Hole" part is more like Yorkshire Pudding and has a firm consistency.
Well guys that looks good, I am in Wales UK retired in my mid 60's, my wife cooks well but i love cooking, no cooking background but have cooked since the age of 8 years old. I saw this and you know, all that I have cooked from complex meals from Chinese, Thai Italian and French to full British I have never cooked toad in the hole which I will correct tomorrow for dinner. The only addition to this for me is a creamy mash potato name with what you call half and half and butter. That is truly Lush with a capital ahhhhhhhhh.
Perfect recipe for the Yorkshire pudding, as you guys use cups Equal amount of flour, milk, eggs If its a cup of flour, it's a cup or milk and cup of eggs Other than spacing the sausage better to help everything cook better you did good We would add Mashed potatoes and some veg too and have it as a winter homely meal
Best Yorkshire pudding recipie.... 140grams plain flower 4 large eggs 200mls milk Season with salt and pepper. It's better to make the batter and put it in the fridge for a while. Hot hot oven and oil. I usually put the oil and sausages in a 200° pre heated oven for 10 mins then add the batter and cook for 20mins
8oz flour, 4 eggs and half a pint of milk, good pinch of salt in the flour, mix the egg and milk together then slowly wisk into the flour until fully mixed and smooth, chilling it for half an hour or more can help but not necessary. Cook sausages till just done, put in an oven proof dish with a bit of oil once the oil is SCREAMING hot you add the batter (make sure to wisk it before pouring it in to introduce plenty of air bubbles) then cook on a high temperature (about 220C ) until the batter has risen and browned, don't open the oven door as the batter will not rise if you do. If you have to open the door then do it slowly and as little as possible. Once you've finished cooking it open the door slightly for a minute or 2 just so that the batter doesn't collapse before removing it. This is such an easy recipy to remember as 8oz flour, milk is the half (a pint) and what's half of 8, 4, so 4 eggs! Nice and easy. 😁
The Yorkshire pudding batter is a multi purpose course; start with Yorkshire pudding and onion gravy, use it in the main course in a full roast then have it as a dessert with syrup.
Great effort lads. Looked declicious! If you want to step up another notch in complexity and flavour, try a traditional Sunday roast dinner! Up there with the Full English Breakfast as one of the most popular, common meals prepared or eaten in a cafe/pub/restaurant :)
The cutting of portions on your plate if you used *a knife* along with your fork. It also needs accompanying vegetables of your choice to make it a meal.
You can buy pork gravy , chicken gravy, lamb gravy and beef gravy so you have a gravy for each meat. All granules or powder to just add water to. Quick and easy.
Cheese and Potato pie! What it says on the tin! Mashed potato, grated cheddar cheese & baked. It is common to put sliced tomato on top before you bake. Sophisticated Brits season it with salt n pepper and I believe the Welsh might put spring onions (scallions) in it.
Last time we commented on the gents leaving the knives to the side while cutting through the English breakfast .. this time, they left their knives in the kitchen and started cutting with their forks like maniacs; splashing themselves, and each other, and creating a mess on their plates XD ... I can't with them..
After the last video I was so riled up by their manners I googled it and learnt that that way of eating is called the 'zigzag' method and is the normal American etiquette!!!! How's that for crazy??????😅😅
@@sarahwhite8135 I will google it because ... I can't believe that is real, but then I won't be surprised if scientists chose to study American table mannerism XD
easy way to remember , same amount flour,eggs and milk , season salt and white pepper mix well and let it get to room temp , your looking for a consistancy around pancake, The Magic , the tray or dish you pour it in needs to have oil that is starting to smoke, its that hot , the result should end with something like a huge choux pasrty eclair texture inside,How it rises ? . the steam is making it rise as you have sealed the outside. Sometimes watching other nations attempt this i feel like the chinese uncle watching us cook rice ,, ai ya lol
Josh you might be part irish because they have a slice of bread with anything. Mark - man of few words 😂 Also, toad in the hole is really hard to get right, so well done on the cooking 👍You guys are gonna love a proper roast dinner Loving the t shirt Zack....little biddy bit over here 🌳🌄🎨
Awww lads.. you are driving us Brits nuts with the lack of knives 😂 nice try though but you're gonna need to review your recipe.. make sure your oil is smoking hot before adding batter. ❤ Look forward to your next attempt ✨
Ohh desperation/war food...mum use to make this with mash potatoes, onion gravy and peas when she had a family of five to cook for... cottage pie and shepherd's pie another family filler or Irish stew... Bolognese with meatballs, liver bacon mash and onion gravy was another one.. Friday night chippy dinner was my favourite a treat once a week cod, chips and curry sauce,mushy peas,scraps,battered sausages..😂 or me and dad would go out with his rifle and hunt some rabbits for rabbit stew or stand in the sea with buckets with holes in and wait for the sprats to surround us with the tide and scoop them up..
@@JustMe-ks8qc your not wrong I think mum use to give me and my sister's £10 to pop down the chippy to get the special family deal 3 cod 2 haddock with extra large portion of chips 2 pot's of curry sauce 2 of mushy peas large bottle of dandelion and burdock and 3 battered sausages for me mum and dad sisters didn't like them and a separate portion of free scraps lmao...jeez try getting all that for a tenner now.. while we were down there getting that mum would knock up some delicious gravy and a pan of beans...🤣🤣 Memories ayy.
@@stoneoutdooradventures2286 Wow! I thought the whale (it was ENORMOUS cod) and chips we used to get for £3.50 that fed 4 of us was a good deal. How did you manage to get that haul home? I reckon your order from back in the day would cost over £80 in my local chippy today. The fish is barely bigger than your hand, too. Now I want chips.
@@JustMe-ks8qc me and sisters..yes I priced it up just now at my local chippy which has big fish and award's all that coke instead of dandelion and burdock cos they don't sell that now would cost £53.50
'Toad in the hole' is just a quaint little nickname given to sausages in batter - or Yorkshire pudding, as we proudly call it in the U.K. The origins of the name are shrouded in mystery, but seem to date from the 18th century, when you can find references to 'pigeons in a hole' in old recipe books.
It should be stock pancake batter, common additions to the batter being pepper and wholegrain mustard. If you're feeling fancy you can remove the skin from the sausages and wrap them in prosciutto, regular ham or even bacon.
Looked decent, would have been nice to get a look at it in the dish as it came out of the oven as we judge it by how the batter has risen, but going off your scores it looks like you nailed it as if it doesn't rise properly it's not very nice to eat, so looks like a job well done guys! Also don't be afraid to add some sides, I'm not a fan of just a whole plate of toad in the hole as it can get a bit rich and fatty for me and turn into an instant heartburn dish, so I like a little mashed potato and veg with mine, you'll find with a lot of the more traditional dishes you'll see differing variants cooked in different households. One dish I'd love to see you cook is Lobscouse, it's a stew very popular in NW England and North Wales, and it gives the residents of Liverpool their nickname 'Scousers', it used to be the largest port in the world and the dish came from sailors from Scandinavia through the port, it's very similar to Goulash, in fact I always think of it as Goulash without all the Paprika, as I grew up in the winter months we'd have it every week, my Mum would cook a huge pot which lasted 2 days, eaten with thick crusty bread it's very hearty and delicious! But it does take several hours to make as it's cooked slowly.
Here is something you can try that my mum used to do...Separate your egg whites from the yolks..... make the batter with just the yolks.... whisk the egg whites just to soft peaks, fold gently into the batter... then pour over your sausages and bake.
A Yorkshire splat! Never mind, there is a bit of a knack to it. They can be a bit stodgy in the middle when you don't get it right. And I fail at it regularly. 😄
Use both utensils, knife & fork at the same time and you won't struggle to cut the sausage and scoop the batter and gravy. If you watch British dramas, you can see how people use utensils and why it's important to be able to distinguish which utensil is used to eat what: fish fork, salad fork, desert fork, steak knife, butter knife, fish knife, etc.
Fellas. You got it close. I'll teach you toad in the hole. A. Go to pub and have 8 or 9 beers. B.get to my house and have two more beers whilst toad gets in the oven. C. go to closest pub, have two or three beers D, Back to mine, eat toads, talk shit go back to closest pub haha take care fellas, all the best of everything
Quick Shepherds pie. Minced lamb fried up with diced onion. Add some diced carrots and peas and some lamb stock (get a cube). Simmer till you’ve got a nice thick gravy, season with salt and pepper as you like it. Let it cool and transfer to an oven tin. Top with mashed potato. And LOADS of grated extra strong, extra mature cheddar (that might just be me 😉, any grated cheese is fine, you don’t have to add it at all) and some butter. Bake at about 180 till the top is crispy and golden brown. If you’re really short of time, boil the peas and carrots while you sort the mince. I prefer to let it all cook in the gravy, but it’ll be just fine cooked separately. You can ponce it up a bit by starting with a soffrito, or adding red wine and or Worcestershire sauce to the mince, and adding a bit of cream to the mash. If you can’t get lamb, beef is fine, and that is a Cottage Pie!
If I remember rightly that's already going to be a cottage pie, even with the lamb, because you added cheese. It is hard to be precise because the exact difference kind of changes from place to place, but a traditional Shepherd's Pie *never* has cheese. The moment you include cheese, it is technically not a Shepherd's Pie which only has potato on top. It is usually still called a Shepherd's Pie if you use beef, so long as you don't add cheese.
Yorkie pudding mix is the same as British pancake mix but well done on the gravy it looks perfect but as for where the name came from the sausages in the dish resemble toads peeking out of a batter mix
Easy way to get a good ratio for your batter is to crack the amount of eggs you use into a cup/mug .Remember the level the eggs reach in the mug ,Then pour the eggs into a bowl ..Then repeat the same with flower , to the level the eggs reached in the mug then same again with the milk..Add salt pepper too.👌
Why do so many Americans have such an aversion to using a knife and fork to eat their food? There's nothing that makes me wince more than watching someone attempt to saw through their food with a fork. Inappropriate cutlery use aside, I do love watching your food tasting videos. They always bring a smile to my face so thank you for that.
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Disclaimer: Today's video was filmed on the same day as our "Full English" video; therefore any learnings from that video's comment section will not be displayed in this one 🤣😂🤣😂
When you coming to the UK ? I'll make sure i'm not home lol.
I think you should have used 200g of flour and not 20g, it's supposed to be like pancake batter.
I can't help but feel you misread the volume of flour and essentially made "baked scrambled eggs". Yorkshire Pudding is primarily flour/milk as to remain inexpensive. Would be worth trying yorkshires as part of a roast (made with correct proportions next time!)
@@mattm7492 For sure - my comment below originally began 'why on earth are you eating it with scrambled eggs?' Yorkshire pud should be crispy and light....
Are you having scrambled eggs with toad in the hole, and onion gravy??? Wow
You guys need things called knifes 🤪🙈
I don’t think they’ve been trained to use knives yet 😂😂😂😂
In the early 18th century, the French ate like this as a knife was classed as a weapon. They soon realised how inefficient it was so started using cutlery like the rest of the cutlery using world. The Americans decided to use this early 18th century French method as the correct etiquette of eating and continue to do so. So the knife can't be used as a weapon but the gun in their pocket is fine 🤣🤣🤣
Please gentlemen use a knife, not only is it more hygienic, it also makes it so much easier to load your fork with a reasonable amount of food
Without the knives the elbow start poking out.
I hate to sound like 'that guy' but Americans can't seem to grasp the concept of cutlery at all...its not just these guys
This is how you do it.
You hold a fork in your left hand. You hold a knife in your right hand, (most people's dominant hand for greater cutting control).
You hold the food you wish to cut, steady with the fork (tines facing down).
You cut a mouthful sized piece of food with the knife.
You eat mouthful using the fork to lift it to your mouth.
Both the knife and the fork stay in your hands until you've finished eating, when you place them side by side on your plate.
At no point do your fingers come in contact with the food.
Most non-American children have mastered this by the age of 4
Watching Americans eat, is like watching children that have been raised by wolves.
I have seen chimps at a tea party with better table etiquette 😂😂😂😂😂🙈🙉🙊🙉
😂 you said it better than me!!!! But this is actually the correct way to eat in America apparently which is the most appalling thing I have ever heard!!!!!! (They call it the zigzag method!)
No use teaching them mate, they prefer their inefficient 18th-century French way of eating. The third-hand embarrassment from the last video they did involving cutlery has made me unable to watch this one, out of fear of feeling that again. 😂😂
Watching Americans hold a fork drives me batty🤣
No that didn't look like a toad in the hole! the sausages are meant to be inside the batter, the batter is also meant to be crispy on the outside and fluffy inside....also use a knife guys it helps 😉😁
Yeah, it's meant to be a giant pan of Yorkshire pudding with sausages embedded in it. So the Yorkshire pudding batter goes into smoking hot fat, so bakes and rises crisp and fluffy. I have mine with HP Sauce or similar :-)
Yeah that's not toad in the hole its sausages with the batter poured over and baked until the batter is golden brown and crispy
Watching four grown men struggling to cut up their food without one of them thinking to grab a knife.
God bless Americans 😂😂😂😂
I know!.... it was like watching monkeys trying to split the atom!
@@Anon-mk4ms 😂😂😂
There were no adults around to cut up their food...
😂😂😂😂😂
Toad In The Hole is basically Yorkshire Pudding and sausages and if you're just getting omelette, which is what it looked like, then you didn't use enough flour in the batter 😊😊
Yup, it didn't look right at all. It should be crusty and fluffy inside.
I saw in another comment they used 4 eggs so no wonder it tasted eggy lol
Yes indeed. Two eggs too many I'd say, and perhaps wrong temperatures in the batter cook. But it's a great first effort!
Yeah should be like a yorkshire pudding pie rsther then jusy some egg lol
Not beating the batter well enough to aerate the mixture and get *lots* of air into the batter can also do this. Especially if the mix has forgotten to allow for the _extra_ fat and moisture that will come out of the sausages.
As an experienced Yorkshireman, that is NOT Yorkshire Pudding. Too much egg , the recipe is 115g Plain Flour , 3 eggs made up to 1/2 pint of liquid with milk , once mixed the batter needs to stand for at least 20 mins and go into HOT fat/oil . When you come to the UK please come to Yorkshire for this ? (I’ll happily cook it for you ) .
as a yorkshireman i also concur with your recipe 👍
@@oldshiny3012I've never measured the ingredients out when making Yorkshire pudding. However, your recipe sounds about what I do
Batter mix left in fridge to sit for at least 30 minutes and I tend to use beef dripping these days as the fat. Heat up the fat in a very hot oven.
I cook my sausages first and add them to the hot oil and put them back in the oven for a couple of minutes before adding the batter.
Don't open the oven while cooking
Never known to be eaten as a breakfast food but as a main meal. Can add mashed potato and veg.
As a fellow Yorkshireman you forgot the large pinch of salt. I always make my batter the night before and leave it overnight and give it a stir (not beat) before using.
@ you are quite correct ! I shall beat myself with the Yorkshire post as penance 😂
😂 I love it!... "How do you cut through a Sausage"... With a knife!... Shouts the whole of the UK... 😂 Sorry guys... I just couldn't resist... But it was a great effort here though guys. 👍
We use knives in the uk; they use guns in America.
@@jamesfahy2935 😂👌👍
Great effort? They made scrambled fucking eggs and chucked some sausages on top! 😂😂
@@_Professor_Oak Maybe so mate... But if they're struggling to use a knife to eat with... I'm shocked that it looked anything like it did if truth be told. 👍
No wonder you said you have it all for breakfast!!! Zac’s elbow wouldn’t be a problem if you used a knife too!! 😂
guys there is this new invention out called a knife,it is a game changer,you should try it sometime,lol.
I can't watch. It drives me crazy. I knew even before the video started that they wouldn't use a knife.
@@nicksmith3dvv me too,watching them cutting with the fork and complaining it,s hard to cut things up had me yelling at the screen,lol.
And I thought the way they handled their knives in the English breakfast episode was a bit chaotic .. I obviously was not ready to see the American way of eating ... Fork and a mess.. the way the plate moves around and they even used their hands to hold the plate or sausage to b e cut .. O_O .. I am dead lol
Yorkshire pudding should of been like a crispy bread with fluffy inside!
That Yorkshire pudding looks like scrabbled eggs or pancakes?
I think you cooked yourself sausage and scrambled eggy pancakes.
that yorkshire puding in nasty
They did indeed 😂
Way too many eggs 😂
aw give them a break, its their first time.
Yup
When one of you (looking hard at Josh here) keeps referring to the batter as 'eggs', you already know that the consistency isn't right. Trust me, it really is the simplest seeming ingredient - the batter - that most Americans cannot get right to make proper Yorkshire pudding, or Toad in the Hole.
When you mix that batter you want to get LOTS of air into it so that when it cooks it is much more like a rich bread, in texture, rather than something soft and soggy that could ever be mistaken for scrambled eggs. The air also helps it rise as the air expands in the heat of the oven, stretching out the batter so it cooks all through, and you know it's right when the final product you take out of the oven is several times taller and more expanded than what went in.
The fact that the batter didn't hold together when cut into individual portions already makes this a fail, I'm afraid. It should all hold together and come out in big, delicious slices for serving. It may not sound like a big deal, but I promise you that the air and rise and consistency of the batter is absolutely the core of the dish, and as important here as it is in producing a soufflé.
A toad in the hole done right has a rich but light, fluffy, crispy on the outside batter that cradles each sausage much as a pie would, or a sandwich. Without that light, fluffy, bread-y-ness to the batter, everything else is going to have cooked differently and so differ in taste and texture more than you'd think. A batter that remains wet, and that doesn't hold the hot air through the cooking process is going to change how the sausages cook, how the batter cooks, and the amount of flavour exchange in the process.
Toad In The Hole and Yorkshire Puddings were one of the things my mother cooked best, with an incredible amount of rise and fluffiness in the batter, and believe me, the difference between her perfect batter, and what ready-meals call 'Toad in the Hole' is night and day.
Advice from a Brit is to really practice Yorkshire puddings first. Absolutely master getting that rise and aeration in the batter, such that it expands to about 4 or 5 times what you remember putting in and has a real texture like a bread, without any wetness or sogginess when served. It is because the batter should come out so dry that the gravy is considered essential. Only when you've mastered Yorkshire Pudding to that level will you be able to add sausages and their oils and water to the mix without losing the quality of the batter.
In the UK we have something called knives... I know you have guns but do you have knives ? 😆😆
No knives is making this painful to watch...
Not usually a breakfast food, the yorkie pudding part should not appear or taste eggy.
Yorkies are notoriously contrary. Let the batter rest for as long as possible, even overnight. The oil in the pan for the for the yorkies should be smoking hot, if possible leave the pan in the oven whilst you pour the batter in. Do NOT open the oven to check on them, they'll sink.
Very good effort, except for the whole knife situation.🙄😄
It doesn't look right does it?
Knew when mark didnt say a word for 5 mins there was only gona be 1 rating 🤣🤣👌🏾
This is one of those times guys - use a bloody knife!!! You've got Zack there confessing to struggling an there's a good reason.. no KNIFE!! You best spend the wniter learning how to use one, cos you are going to need to know when you get over here! I'm sure there's videos on RUclips.... start with plastic because they are quite dangerous for beginners :-)
OK, having now sat through to the end... TitH is not a meal in and of itself - it will come with veggies if you order it over here. Also, regarding Josh and his assessments, I'm OK with them being as they are because they are obviously well considered and thought out before being delivered. The once in a while when he gives an OMD.... you know its got to have been pretty bloody amazing!
Watching you geezers not use knives is like watching toddlers .
worse because we have a dull knife for toddlers too XD ..
Zack's shirt says it all... No mistakes, just happy accidents. “We don’t laugh because we feel good, we feel good because we laugh.”- Bob Ross
😁😁😁😁
Toad in the hole is usually served with mash potatoes, peas and onion gravy smashing a good week day meal.
Spot on 👍
I was thinking it didn't look like any toad in the hole i know. Wouldn't have minded a closer look to verify.
Missing either mash or roasties and peas.....
@@redf7209I thought the same it looked more like sausages and scrambled eggs
I think you messed it up, it shouldnt look or taste like sausage and eggs😂
Yorkshire pudding, 4 eggs, 140g plain flour, 200ml milk, pinch of salt. Sieve the flour and salt into a bowl, add the eggs and beat together well, i use an electric hand whisk. Slowly add the milk to the flour and eggs, while whisking constantly, ensuring there are no lumps. Leave to stand for at least 30 mins. Heat sunflower oil in a large tin or dish in the oven until smoking hot (you could use muffin tins with a tsp of oil in each hole to do individual puddings like we have with Sunday dinner). Space the cooked sausages in the bottom of the tin and pour the batter in to about 1cm depth, making sure the tin doesn't cool too much while you do this, the batter should sizzle a bit when you put it in. Put it in the very hot oven and don't open the door for 20 mins. The Yorkshire pudding should rise all around the edges of the tin and be dark golden brown and crispy. This batter is also what you would use for English pancakes.
I put the tin on a hob to get it smoking and to add the batter. Then back into the oven. And of course use lots of lard or dripping tin the tin as it should look like it's deep frying as the batter goes in.
Blanks everyone needs ....Knives :D. oh lovely job with making the meal btw.
Watching Americans trying to use cutlery is like watching a Chimpanzee trying to fly a helicopter 😂
But have you ever tried to watch a Chimp fly a helicopter? Bet that would be entertaining 🤣😂🤣😂
Oh for sure. I'm not knocking it, it's hilarious.
Batter should be equal amounts of egg, flour & milk
Definitely need vegetables with this and a spoonful of colmans English mustard on the side! 😋 this is definitely a winter warmer comfort food!
4 eggs? Too many eggs guys. two would have been plenty, but one usually.
@@marys6800 3 eggs, 225ml of milk, 100gm plain flour. Does 6 medium Yorkshires
The next dish you should try is Toad in the hole, cause after this attempt you've still to try it. If it looks like scrambled eggs then the batter isn't right.
"4 eggs vs 20g of flour" WTF!
To make Yorkshire Pudding/Toad in The Hole (also English pancakes), measure equal quantities by volume of plain flour, eggs, milk plus a pinch of salt.
So measure one cup of flour into a mixing bowl, add a large pinch of salt, then add one cup of eggs (just break eggs into the cup until full), whisk together well until smooth and lump-free (a balloon whisk is great for this), then whisk in a cup of milk. Ideally, allow to rest at room temp before pouring into the hot pan/hot oil/sausages.
Adjust down to half a cup or up to a jug etc to make different quantities. Just remember that the volume of each should be consistent.
Please try again, because other than what seems like a dodgy recipe you did great, and the onion gravy looked great too.
P.s. In the UK we only have brown gravy, and what you guys call white gravy (made with a flour and butter roux, and milk) we call a white sauce (or bechamel).
I am now going to see if there any knife comments... i bet there are
😂😂😂😂😂
Please invest in a full set of cutlery! Watching you tackle the bangers with just a fork was painful!
Don't ya'll have a thing called a knife? You cut with them, like cutting your sausages and putting things on your fork, look into that !
3:05 If we found out someone was eating Toad in the Hole for breakfast then we'd call the doctor. No, this is a dinner meal.
That batter seems very soft, it should have a consistency slightly softer than a Yorkshire pudding. They're supposed to be prepared similarly.
There's something you should try too, make some Yorkshire puddings, the bigger the better. Along with some mashed potato (with butter or cream depending on your taste), garden peas and baby carrots, some roast beef and gravy. You can treat the Yorkshire pudding like a bowl, put the meat in it and pour the gravy over, let the pudding soak it up some. Top Gear!
To be honest, when you do come over, you're more likely to be drinking copious amounts and then getting a kebab after
8oz plain flour 1 egg, milk and water is all that's needed for batter, always mix with a wood spoon
I would use a whisk
@@kathrynabbott5032 always with a whisk
What do you smoke? Equal eggs, milk and plain flour by volume (500ml in a jug) blend or whisk then sieve to remove lumps, gives the best yorkies or batter for toad in the hole
Yes finally someone gets it right (i could fall in love with you)😂.
@@eddiebirdie1545 bum fun kind of love?
For god's sake people use knives!!
I wish i could send out 4 knives through the screen!! 😂 You all NEED them.
Pointless, they don't know how to use the fuckers 😂😂
Cottage pie!! You also won't need knives 😊
American’s sent men to the moon but were defeated by Toad in the hole due to a lack of knives 🍴😂 🇺🇸 🇬🇧
…and flour 🤪
Blanks, we have been using an item called a Fork for many centuries, we have been using spoons , and that incredible invention called a knife 🔪 for even longer . I would never presume to comment on your upbringing, (your sainted mothers😢), but seriously 😂😂😂 . I may not be the most competent person when it comes to culinary knife skills , but even I can handle a knife & fork at the same time . Why make your adventures harder . Yup😂😂😂 it gives those of us who are used to these utensils a laugh , however if you find yourselves unable to do the same , just add the onion gravy & roll the sausage in the cooked batter ,( agree less eggs ), call it an British burrito . Yes, another nations food we can make our own . Score for the Brits 🎉🎉🎉
Batter mix, when measuring with a cup. Equal measures each of Egg, flour and milk.
You guys need to learn that your other hand is the perfect shape for a knife, which will help to cut up your food as you eat it🍴🍴🍴
No knives again fellas? Goddamn it
We filmed this the same day as the Full English, it just got released weeks later...we got you all next time we cook!!
I’m literally sitting eating my dinner watching this, I feel like I’m sitting with my 4 American friends eating dinner 😂😂
Josh try it again in England in a country pub. You'll love it.
Would love to try it !
When you slung all of the tea into the waters of Boston harbour.. was the box containing the knives chucked in as well?😂
2 eggs flour til thick but smooth also must whip air into batter put in fridge heat up oven high with oil heat up then add batter quickly then put in oven but do not let any air in oven til rise and brown
omg what was that mess? 😆 that looked nothing like toad in the hole, the batter is suppose to be firmer with the sausages in, served with mash potato & onion gravy.
probably just a slip of the tongue guys but if you actually only used 20grams of flour then it would taste eggy. probably 2 eggs and 200grams of flour. it should come out crispy and fluffy like a yorkshire pudding. When making yorkshire pudding I use my Mothers recipe. crack 2 eggs into jug, note how high up the jug they come. empty eggs in a bowl. put flour in jug to the same level the eggs came up to, empty in to bowl, add milk to jug up to the same level empty in to a bowl, Whisk everything together add some salt and black pepper.
You seemed to enjoy it so whatever you did could not have been that bad.
Eggs and gravy being strange? Yep it is, guess what you did wrong. Aside from not using a knife to eat with.
4 eggs?!
I don't know but that looks like Scrambled egg to me lol
absofrackinglutely nothing like a Casserole
using a knife and fork helps with cutting it!!
It's a mid week dinner, or sometimes a sustitute for a roast on Sundays in UK... but it's gotta be Mash, vegetables, and onion gravy, bread n butter to mop up any left over gravy 😋😁
There are places that professionally teach etiquette. I think that when you come to the UK you should see if you can find someone willing to teach you British table etiquette, including the proper use of knife and fork, and most importantly, *why* thousands of years of European history and communal meals led to the correct use of knife and fork and spoon. There's more behind it than you'd think, and a lot of the rules are about consideration for others, including not elbowing each other when crammed into a communal bench or small restaurant, nor spitting food or having it falling onto the table, etc. It isn't just some nonsense set of rules to exclude or prove better than the uneducated 'rabble', but a code created to enable rival factions to banquet together without starting a feud.
Can you imagine Josh in such establishment? He will have his face hanged on blacklist in less than 24hrs XD
@@ABirdOnTheMoon depends how 'old school' it is. But we'd all laugh our asses off if he ended up in a dunce cap, right?
We would love that actually 🤣😂🤣😂
Also the correct spoon or fork or knife for the course! My favourite was the use of knife & fork to eat fresh pears with Stilton, but a spoon for Stilton and walnuts for the cheese course. Oh, and filling the Stilton "case" with a good port when the centre has been eaten. Best serv
How many eggs? Are you feeding the whole neighbourhood? 1 or max 2 to a pint of milk with flour (4 ozs) and a pinch of salt. Also par-cook sausages before dousing with batter. To serve, add greens to your preference and mashed potatoes covered with the gravy. Any condiment you prefer with sausages eg mustard.
BTW it's easier to eat if you use a knife and fork together unless you sharpen one side of your fork (please don't do that).
I keep thinking the same as the others. Like, do you not trust yourselves with Knives?
In the land of so much finger-food, what is their use for cutlery skills?
Geez, someone send them some packet mixes. I wondered what the yellow was and thought someone had added too much butter to the mash potato but no it was the batter.
Cottage (beef) or Shepherd's (lamb) pie! I loved a nice helping of grated cheese on the top of the potato, grilled for a few mins at end of cooking time, til golden, as an extra treat! Esp nice as a winter warmer & filling meal!
Don't mention cheese you know what happened last time!
I applaud your adventurous spirit. Toad in the Hole is a British classic. Traditionally, the "Hole" part is more like Yorkshire Pudding and has a firm consistency.
Well guys that looks good, I am in Wales UK retired in my mid 60's, my wife cooks well but i love cooking, no cooking background but have cooked since the age of 8 years old. I saw this and you know, all that I have cooked from complex meals from Chinese, Thai Italian and French to full British I have never cooked toad in the hole which I will correct tomorrow for dinner. The only addition to this for me is a creamy mash potato name with what you call half and half and butter. That is truly Lush with a capital ahhhhhhhhh.
"How do I cut this?" With a knife!!!
Touché 🤣😂🤣😂
I love toad-in-the-hole, it's an "end of the month" meal when there's not much money left, but it always brings back childhood memories
I can never decide which guy is my favourite it changes every week lol 😂
Soooo which one was it this week? 🤣😂🤣😂
Perfect recipe for the Yorkshire pudding, as you guys use cups
Equal amount of flour, milk, eggs
If its a cup of flour, it's a cup or milk and cup of eggs
Other than spacing the sausage better to help everything cook better you did good
We would add Mashed potatoes and some veg too and have it as a winter homely meal
A little salt in the Yorkshire pudding mix, some mashed potato goes well as does HP sauce. This is a lunch or, dinner meal.
My favourite that is have it with mash or indeed roast potatoes yum my and the gravy
Best Yorkshire pudding recipie....
140grams plain flower
4 large eggs
200mls milk
Season with salt and pepper.
It's better to make the batter and put it in the fridge for a while. Hot hot oven and oil. I usually put the oil and sausages in a 200° pre heated oven for 10 mins then add the batter and cook for 20mins
Do not listen to this clown clearly has absolutely no fucking idea what they’re talking about 4 eggs is absolutely fucking ridiculous
2:33 "I'm struggling here..." Then get a knife and eat like people who don't live in trailers then, ya great big oaf! 🤣
Oafs no one asked for! 🤣😂🤣😂
Another “banger” video guys ❤
8oz flour, 4 eggs and half a pint of milk, good pinch of salt in the flour, mix the egg and milk together then slowly wisk into the flour until fully mixed and smooth, chilling it for half an hour or more can help but not necessary. Cook sausages till just done, put in an oven proof dish with a bit of oil once the oil is SCREAMING hot you add the batter (make sure to wisk it before pouring it in to introduce plenty of air bubbles) then cook on a high temperature (about 220C ) until the batter has risen and browned, don't open the oven door as the batter will not rise if you do. If you have to open the door then do it slowly and as little as possible. Once you've finished cooking it open the door slightly for a minute or 2 just so that the batter doesn't collapse before removing it.
This is such an easy recipy to remember as 8oz flour, milk is the half (a pint) and what's half of 8, 4, so 4 eggs! Nice and easy. 😁
The Yorkshire pudding batter is a multi purpose course; start with Yorkshire pudding and onion gravy, use it in the main course in a full roast then have it as a dessert with syrup.
Great effort lads. Looked declicious! If you want to step up another notch in complexity and flavour, try a traditional Sunday roast dinner! Up there with the Full English Breakfast as one of the most popular, common meals prepared or eaten in a cafe/pub/restaurant :)
The cutting of portions on your plate if you used *a knife* along with your fork. It also needs accompanying vegetables of your choice to make it a meal.
You can buy pork gravy , chicken gravy, lamb gravy and beef gravy so you have a gravy for each meat. All granules or powder to just add water to. Quick and easy.
Cheese and Potato pie! What it says on the tin! Mashed potato, grated cheddar cheese & baked. It is common to put sliced tomato on top before you bake. Sophisticated Brits season it with salt n pepper and I believe the Welsh might put spring onions (scallions) in it.
It sounds like you may have used too many eggs in your Yorkshire pudding batter as it shouldn't taste too eggy
Nice cook on the yorkie batter Taylor. Would have been a knife and fork job!😅
Hope ours has mash 😂
Last time we commented on the gents leaving the knives to the side while cutting through the English breakfast .. this time, they left their knives in the kitchen and started cutting with their forks like maniacs; splashing themselves, and each other, and creating a mess on their plates XD ... I can't with them..
After the last video I was so riled up by their manners I googled it and learnt that that way of eating is called the 'zigzag' method and is the normal American etiquette!!!! How's that for crazy??????😅😅
@@sarahwhite8135 I will google it because ... I can't believe that is real, but then I won't be surprised if scientists chose to study American table mannerism XD
Hahahah to be fair we filmed this video the same day as the Full English so we couldn't correct our mistake by the time the other came out 🤣😂🤣😂
@@BLANKSnooneaskedfor Hahaha !! One can only exercise once per day! I get it now! The morning Knife exercise must’ve worn you out 😂❤
easy way to remember , same amount flour,eggs and milk , season salt and white pepper mix well and let it get to room temp , your looking for a consistancy around pancake, The Magic , the tray or dish you pour it in needs to have oil that is starting to smoke, its that hot , the result should end with something like a huge choux pasrty eclair texture inside,How it rises ? . the steam is making it rise as you have sealed the outside. Sometimes watching other nations attempt this i feel like the chinese uncle watching us cook rice ,, ai ya lol
My wife makes the best Toad in the hole in the country!!!! She told me so!
She's lucky my mother passed away years back, or she'd be in for a big fight for that title. Rolling-pins at dawn! 🤣
You guys gota try pie mash and liquor
Josh you might be part irish because they have a slice of bread with anything. Mark - man of few words 😂 Also, toad in the hole is really hard to get right, so well done on the cooking 👍You guys are gonna love a proper roast dinner Loving the t shirt Zack....little biddy bit over here 🌳🌄🎨
"Tolerable when hungry" is how my ex girlfriend described me 😂.
Awww lads.. you are driving us Brits nuts with the lack of knives 😂 nice try though but you're gonna need to review your recipe.. make sure your oil is smoking hot before adding batter. ❤ Look forward to your next attempt ✨
Ohh desperation/war food...mum use to make this with mash potatoes, onion gravy and peas when she had a family of five to cook for... cottage pie and shepherd's pie another family filler or Irish stew... Bolognese with meatballs, liver bacon mash and onion gravy was another one.. Friday night chippy dinner was my favourite a treat once a week cod, chips and curry sauce,mushy peas,scraps,battered sausages..😂 or me and dad would go out with his rifle and hunt some rabbits for rabbit stew or stand in the sea with buckets with holes in and wait for the sprats to surround us with the tide and scoop them up..
Oh for the days when a chippy dinner was a relatively cheap meal. Somehow it's become the most expensive take away food.
@@JustMe-ks8qc your not wrong I think mum use to give me and my sister's £10 to pop down the chippy to get the special family deal 3 cod 2 haddock with extra large portion of chips 2 pot's of curry sauce 2 of mushy peas large bottle of dandelion and burdock and 3 battered sausages for me mum and dad sisters didn't like them and a separate portion of free scraps lmao...jeez try getting all that for a tenner now.. while we were down there getting that mum would knock up some delicious gravy and a pan of beans...🤣🤣 Memories ayy.
@@stoneoutdooradventures2286 Wow! I thought the whale (it was ENORMOUS cod) and chips we used to get for £3.50 that fed 4 of us was a good deal. How did you manage to get that haul home? I reckon your order from back in the day would cost over £80 in my local chippy today. The fish is barely bigger than your hand, too.
Now I want chips.
@@JustMe-ks8qc me and sisters..yes I priced it up just now at my local chippy which has big fish and award's all that coke instead of dandelion and burdock cos they don't sell that now would cost £53.50
'Toad in the hole' is just a quaint little nickname given to sausages in batter - or Yorkshire pudding, as we proudly call it in the U.K. The origins of the name are shrouded in mystery, but seem to date from the 18th century, when you can find references to 'pigeons in a hole' in old recipe books.
It should be stock pancake batter, common additions to the batter being pepper and wholegrain mustard. If you're feeling fancy you can remove the skin from the sausages and wrap them in prosciutto, regular ham or even bacon.
Looked decent, would have been nice to get a look at it in the dish as it came out of the oven as we judge it by how the batter has risen, but going off your scores it looks like you nailed it as if it doesn't rise properly it's not very nice to eat, so looks like a job well done guys! Also don't be afraid to add some sides, I'm not a fan of just a whole plate of toad in the hole as it can get a bit rich and fatty for me and turn into an instant heartburn dish, so I like a little mashed potato and veg with mine, you'll find with a lot of the more traditional dishes you'll see differing variants cooked in different households. One dish I'd love to see you cook is Lobscouse, it's a stew very popular in NW England and North Wales, and it gives the residents of Liverpool their nickname 'Scousers', it used to be the largest port in the world and the dish came from sailors from Scandinavia through the port, it's very similar to Goulash, in fact I always think of it as Goulash without all the Paprika, as I grew up in the winter months we'd have it every week, my Mum would cook a huge pot which lasted 2 days, eaten with thick crusty bread it's very hearty and delicious! But it does take several hours to make as it's cooked slowly.
Here is something you can try that my mum used to do...Separate your egg whites from the yolks..... make the batter with just the yolks.... whisk the egg whites just to soft peaks, fold gently into the batter... then pour over your sausages and bake.
A Yorkshire splat! Never mind, there is a bit of a knack to it. They can be a bit stodgy in the middle when you don't get it right. And I fail at it regularly. 😄
Use both utensils, knife & fork at the same time and you won't struggle to cut the sausage and scoop the batter and gravy. If you watch British dramas, you can see how people use utensils and why it's important to be able to distinguish which utensil is used to eat what: fish fork, salad fork, desert fork, steak knife, butter knife, fish knife, etc.
Fellas. You got it close. I'll teach you toad in the hole. A. Go to pub and have 8 or 9 beers. B.get to my house and have two more beers whilst toad gets in the oven. C. go to closest pub, have two or three beers D, Back to mine, eat toads, talk shit go back to closest pub haha take care fellas, all the best of everything
Hahahahha solid advice 🤣😂🤣😂
Brilliant try. If you're doing it for the family throw some veg on the plate too. Greens, carrots, corn makes it look less 'beige' for the kids.
That looked good. UK Border Control are preparing a deluxe cavity search for Josh upon arrival
Quick Shepherds pie. Minced lamb fried up with diced onion. Add some diced carrots and peas and some lamb stock (get a cube). Simmer till you’ve got a nice thick gravy, season with salt and pepper as you like it. Let it cool and transfer to an oven tin. Top with mashed potato. And LOADS of grated extra strong, extra mature cheddar (that might just be me 😉, any grated cheese is fine, you don’t have to add it at all) and some butter. Bake at about 180 till the top is crispy and golden brown. If you’re really short of time, boil the peas and carrots while you sort the mince. I prefer to let it all cook in the gravy, but it’ll be just fine cooked separately.
You can ponce it up a bit by starting with a soffrito, or adding red wine and or Worcestershire sauce to the mince, and adding a bit of cream to the mash.
If you can’t get lamb, beef is fine, and that is a Cottage Pie!
If I remember rightly that's already going to be a cottage pie, even with the lamb, because you added cheese. It is hard to be precise because the exact difference kind of changes from place to place, but a traditional Shepherd's Pie *never* has cheese. The moment you include cheese, it is technically not a Shepherd's Pie which only has potato on top. It is usually still called a Shepherd's Pie if you use beef, so long as you don't add cheese.
Yorkie pudding mix is the same as British pancake mix but well done on the gravy it looks perfect but as for where the name came from the sausages in the dish resemble toads peeking out of a batter mix
Easy way to get a good ratio for your batter is to crack the amount of eggs you use into a cup/mug .Remember the level the eggs reach in the mug ,Then pour the eggs into a bowl ..Then repeat the same with flower , to the level the eggs reached in the mug then same again with the milk..Add salt pepper too.👌
Why do so many Americans have such an aversion to using a knife and fork to eat their food? There's nothing that makes me wince more than watching someone attempt to saw through their food with a fork. Inappropriate cutlery use aside, I do love watching your food tasting videos. They always bring a smile to my face so thank you for that.
I'm surprised no one suggested covering it with cheese.
You need mash potatoes and some veggies like garden peas
Cant wait til yous come here a try british food properly never heard yorkshire pudding described as eggs and sausage
Great video boys
As this was clearly not Toad in the Hole but it tastes good anyway I think a Blanks Cookbook is going to required so we can try it your way.
That's a great idea!! "THE BOTCHED UK RECIPES NO ONE ASKED FOR" 🤣😂🤣😂
Hi guys you needed to add some English mustard to your toad in the hole it would have made it pop