British Classic Toad In The Hole - Lazy Weekender
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- Опубликовано: 20 янв 2023
- In need of a hearty pick-me-up this weekend? Give this classic British toad-in-the-hole a try! Delicious sausages cooked in a wonderful Yorkshire pudding, served with cheesy mashed potatoes and a sumptuous caramelised onion gravy, mostly hands-off and all ready in under an hour. What's not to love?
Get your very own Mr Spud (a.k.a. Spud Dude)! amzn.to/3RcaKum
The ramekins are the essential to this recipe. If you don't have them, you can get similar ones from Amazon: amzn.to/3HVLiX4
(Note: the above are an Amazon affiliate links, I may earn a small commission on qualifying purchases).
Yorkshire pudding recipe mentioned in the video: • THE SECRET to PERFECT ...
Recipe (Serves two)
For the gravy:
Peel and chop four white onions into rustic slices
Melt 40g / 1.5oz butter into a high sided saucepan and add onions
Season with a good pinch of salt (approx 1tsp), and add a pinch of sugar
Stir to coat in the butter then reduce heat to lowest
Cook, uncovered, for 30 minutes, lightly stirring occasionally
Cover with a lid and continue to cook, stirring occasionally, for 10 more minutes until golden and caramelised
Remove lid and increase heat to medium
Stir in balsamic vinegar, perhaps two teaspoons
Simmer until completely reduced then stir in 30g of flour
Reduce heat to low and cook for five minutes, stirring lightly but frequently
Gradually stir in 500ml quality beef stock ensuring no lumps
Bring to a boil and reduce slightly until it reaches a good gravy consistency
Check and adjust seasoning to taste, cover with a lid and keep warm until ready to serve
Any leftover gravy will keep for a day or two in the fridge or can be frozen (follow manufacturer’s instructions).
For the toad-in-the-hole:
Batter recipe: • THE SECRET to PERFECT ...
Take two large ceramic ramekins, large enough to comfortably hold two sausages each
Add in a good squeeze of Sunflower (or other high-smoke-point) oil
Place in a cold oven and set to 220°C / 430°F, convection
Allow to pre-heat to temperature and continue to heat oil for a further five minutes
Once heated, remove from oven and add sausages
Return to the oven for 5-10 minutes until starting to colour
Working quickly, remove from the oven and add enough batter to cover the bottom of the ramekins, with a little extra if you prefer a softer bottom (I do!)
Return to the oven and cook, without opening the oven door, for 30 mins
For the mashed potatoes:
Peel and chop three largeish potatoes into roughly 2.5cm / 1” cubes
Rinse well until the water runs clear
Place into a saucepan of cold salted water
Bring to the boil and simmer for 20 minutes, until fork-tender
Drain and allow to steam for 10 minutes
Warm 100ml milk and melt in 50g of butter over gentle heat
Add potatoes and mash until roughly mashed
Grate in 150g-200g mature cheddar or other cheese of your choice
(Optional, but great for flavour!) Add 1 tsp English Mustard
Mash until well combined and smooth, to your liking
Check and adjust seasoning with salt and white pepper, if liked
To serve:
Serving this dish in a pleasing-to-the-eye fashion is difficult - this is classic comfort food, designed to taste good, not look good! Simply place your toad-in-the-hole on a good-sized plate, add a dollop of mash, and cover with the delicious gravy.
That said, if you want to go all out and plate it restaurant style, have at it! You could even post a pic of your plate in the comments below!
#cooking #british #sausage #gravy #recipe #sundaylunch 
Хобби
This is a great one for a lazy weekend lunch or dinner, and comfort food at its best! Did you try it? Let us know in the comments below 😊
I use Bisto gravy granules or McDougall's instant thickening granules to thicken gravy.
I like mustard onion gravy with toad in the hole.
Nice! That does sound great 😋
MIAM!!!
Frog in the Bog!
😂
I just made my first toad/Yorkshire pudding tonight. Your video was easy to follow although I had many reverses to make sure I was working according to instruction. I think it tasted as it was supposed to, and I must say that the onion gravy was delicious. Thank you for teaching this Yank something new.
Amazing! I’m really happy that you enjoyed it! Thanks for sharing 😊
When I make mashed potatoes I don't add milk I just add salted butter I don't normally add cheese.
It’s all about getting the consistency you like, so if that works for you then go for it!
This is awesome!!!! Brilliant, adding the mustard and Cheddar cheese to the potatoes.
Thanks! Glad you like it! 😊
This looks so delicious. I know it’s a British comfort food, but still appeals to my American southern sensibilities! Lol;)
Thank you! It would definitely be comfort food anywhere in the world 😊
Brilliant
looks amazing
Thanks! 😊
Gorgeous!
Thank you! 😊
My Gran was English and Dutch
She always made toad in the hole
Unfortunately no one kept the recipe. Your recipe looks very similar.
Especially mustard in the potatoes
She would even cover a chicken to roast with a butter and English mustard mix. Delicious
I am going to try this recipe very soon. Thank you. It looks fantastic
Great video
Mustard with butter on a roast chicken sounds amazing! Thanks for the comment, I hope you enjoy this when you give it a try 😊
Amazing and Delicious recipe.
Thanks! 🙂
Another great video Ross, I am so pleased that you have doubled followers in just 24 hours. You are very entertaining as well as great instructions.
Thank you! 😊
A really class video presentation. You'll go places mate.
Thank you! 😊
Amazed at your videos. Love the ”speed” so not to loose valuable time. Keep up the good work!👍😀
Thank you! 😊
@@RossBamford Watching from Sweden and hope that you get the international audience that you deserve!
@@hakanhallstedt2180 awesome! Greetings from the UK 🙂 thanks for watching the videos 😊
New Englander here - really feeling this dish!!! You are so inspiring - I’ve just got to make it! Wondering what fat sausages I can use around here…hmmm…. Pork, yes, but similar seasoning to yours is what I am after. Here in Connecticut we have a lot of butchers, and small local companies that make Polish or Italian sausages. Maybe could even find German.. (Thinking ROSOL Polish sausages from New Britain CT might work if all else fails! I have made those slow oven roasted with butter on a bed of yellow onions with spiced red cabbage and mashed potatoes. SO yum!)
Hello, welcome! And thanks, I'm glad to hear you're inspired to give this a try 😊. Polish or German sausages could work, but it'd be a quite different dish - not necessarily a bad thing though! The same goes for Italian.
What you really want are some British-style "bangers". I just had did some searching and found a few places that will ship them frozen (I'm not posting links as I don't want to specifically "recommend" any since I can't vouch for them personally) but I didn't find anything that looks local to you (the ones I found were in the Carolinas, Texas and Illinois).
Your Polish sausage with yellow onions and spiced red cabbage does sound absolutely delicious. It's early on Sunday morning here and I'm craving that already now! 😋
@@RossBamford Hi Ross! Thanks so much for your response - I thought seasonings might really matter, and also the texture from added other ingredients.
So, after commenting I also checked out things for US bangers on The Interwebs. I also found one of those you mentioned in the Chicago Illinois area - seemed promising. Will check some more in other US regions you found. And yes - this type of food definitely gets cravings going! Sorry ‘bout that! 😂Thanks again!
@@heatherdouglas-palumberi8297 No probs! Hope you manage to get hold of some good bangers and enjoy the dish! 😊
@@heatherdouglas-palumberi8297 For sure, if you want the traditional experience the seasonings and texture really do matter! Hope you're able to get hold of some quality bangers and give it a try 😊
I'm going to cook this one day next week
I noticed that you use the spud water for the gravy I tend to use the veg water as I thought the spud water would be full starch.
Nice, enjoy! There is starch in that water, which is a good thing for a gravy IMHO, but of course feel free to not use it if you prefer 🙂
Just after you added the balsamic vinegar you added something else was that butter ?
@hetoge I added in the flour, and if you find it’s too dry at that point you can add in a little extra butter as well 🙂
For toad in't ole i have found that baked beans are the absolute perfect accompaniment ! but that is just me ! Try it and tell me if is wrong ,,, .... i dare ye
Haha you’ll get no judgement here, in your kitchen, you’re the boss! I’ll admit I’m a bit intrigued by the toad and beans combo, I’ll have to give that a try 😋 thanks!
Definitely making this this week! Maybe with a side of peas
Enjoy! 😋
You have such a friendly accent Ross😄
Thank you! 😊 Us midlanders are a pretty friendly bunch 🙂
Did I miss it? When did you add the potato water? Otherwise, bloody brilliant video (entertaining and informative), thank you. Going to make this one for sure.
If you’re making the gravy as in the video there’s no need to save the potato water, it’s just if you were making an instant gravy you’d want to add it (I’m not one to judge 😇). Thanks for the kind comment, hope you enjoy it! 😋
@@RossBamford ahhh that makes sense and will do.
I love the individual ramekins!
Where’s the peas? 😳
Haha good shout, I didn’t have any when I filmed the video 😂
How much flour
It’s 1:1:1 by volume milk eggs and flour, so it depends on the eggs. Use a method like I do in the video to measure them out, or the same volume in a measuring jug if you want to cut down on washing up 🙂
No peas?
To pea, or not to pea was indeed the question - I wish I had tbh but there you go.
I deffo was asking for more yorkies in my life but I’m stuck with an air fryer unfortunately 😢
Oh no! An air fryer is really just a small convection oven, so I bet we could make it work 🤔 maybe I’ll look at that in a future “deeper dive” video on Yorkshire pudding variations 🙂
@@RossBamford Plz just make sure to buy proper butcher sausages. The cheap ones smoke too much.
Not good when you have super sensitive smoke detectors lol
Haha will do! Thanks! 🙂
I use this exact recipe for my yorkies. they come out exactly the same as an oven, fantastic.
Nice, thanks! Looks like we have our answer Anni!
you from Nottingham mate?
I am! Did my accent give it away? 😂
@@RossBamford im from beeston! nice to meet ya pal!
Haha, small world! Nice to meet you too!
Need some color variety...
Thanks for the feedback! Totally agree, will try to action it in future 🙂
God bless America
The pilgrims escaped for two reasons food like this and religion😢. 🇺🇲
🤣🤣🤣
bet they would come back ,now .