Americans Try Making Toad in the Hole

After attempting to cook a Sunday dinner with Yorkshire pudding, we received a lot of suggestions to try toad in the hole. We tried a toad in the hole ready meal from M&S on a previous trip to the UK (and were told we did it all wrong because we forgot the gravy). Today we try making toad in the hole with mash potatoes, peas, and onion gravy. British bangers were the hardest part of the puzzle in our attempt to make this dish while in the US, but Jolly Foods came through with some delightful bangers and this was the first meal since our last trip to the UK where we truly felt like we were eating authentic British food.
Have a suggestion for another dish we should attempt to make? Leave a comment and let us know!
Watch our video shopping at M&S for the first time and trying toad in the hole: • First Time Grocery Sho...
Watch our video where we make Sunday roast with roast potatoes and gravy: • Americans Try Making B...
Jolly Posh: jollyposhfoods.com/
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[@TheMagicGeekdom]

Have a suggestion for another dish we should attempt to make? Perhaps a British dessert or dish better suited for summer weather. Let us know! Watch our video shopping at M&S for the first time and trying toad in the hole: kzbin.info/www/bejne/p2Kanapors1rl9E Watch our video where we make a lamb Sunday roast with roast potatoes and gravy: kzbin.info/www/bejne/mWm2qIiYlphkebs

[@itsmephil2255]

Now as a Lincolnshire yellowbelly, you have to be careful when talking about the county sausage Next time you are over here I will show you where to get decent Lincolnshire sausages 👌🏼

[@britbazza3568]

Hey Magicgeekdom best way to cook roast spuds. Boil for twenty mins. Shake them around in saucepan until they get fluffy rough bits on the surface then put them in a roasting pan with a sprinkle of salt on the surface of each spud to Crispen off then put some dick fat or goose fat in the roasting pan and place them in the oven for another 20 mins at 180°c but half way through take tatties out and turn them so that they get the fat all Over the cooking surface place them back in oven until crispy. That way the tatties have a great flavour and are light and fluffy on the inside and crispy with a crunch on the outside.

[@TwoWalliesandaFoodReview]

Cheese and potato pie. I do mine with caramelised onion and loads and loads of cheese

[@neilmorrison7356]

How about trying Eaton mess or Cranachan for a lovely pudding

[@Rachel_M_]

Eton Mess. So easy to make, great in summer

[@timenchanter1983]

If you showed a picture of that meal to any Brit, they would have no idea it was made by a non-Brit. Hope it tasted as good as it looked because that was a fine toad in the hole you should be proud of. Everyone is going to have their own variations and preferences so you can't please every viewer but this was better than many of the attempts I've seen sold at pubs here in the UK and the extra effort to source British style ingredients rather than just substituting for the common American equivalent is appreciated, it demonstrates a respect for British cuisine we are not often afforded.

[@22seanmurphy]

Hi guy's you're going to get so many different comments so I'm not going to 😊I was a butcher for 34 years here in the UK and all I'm going to say is that you did a pretty good job and well done to you both 🤗.

[@TheMagicGeekdom]

Thank you so much! You should know then.

[@annieofford8461]

I'm from the UK and every time I do toad in the hole I always heat the pan up so it's soo hot then put beef suet in it until it's melted and popping hot (flick a tiny bit of ot water in it and if it crackles then it's good). I would also add some melted butter to the peas .

[@markaston1995]

Did u guys use your microwave as a timer? I hope not as its a waste of engery. Great job with food though. I love how you embrace British culture. Love from Gods country (Yorkshire) ❤

[@raibeart1955]

Brown the sausages on top of the stove keep the oven only for the toad in the hole. When the fat is really hot put the bangers in followed by the batter and batter has to sizzle quite fiercely. White onion is the norm. I’ve been a Chef for 50 plus years and never used water. 1cup eggs 1 cup flour 1 cup milk. As you and others said equal measures. Simmer onions thicker with cornflour as it only takes 2 minutes to thicken. NEVER EVER EVER OPEN THE OVEN WHEN TOUCH PUT THE DIS IN THE OVEN. so sorry for shouting!😊

[@LiqdPT]

​@@markaston1995many microwaves have a specific timer function. I'm sure they weren't running the microwave.

[@Bonnaci-G]

You guys knocked it out the park. You guys are helping restore British self-esteem with each and every video. Pretty sure some government department should have you on their payroll.

[@nbclaymore1861]

May I offer a tip on boiling vegetables. It's simply this - for items that grow above ground, get the water boiling first before you put them in the pan; for items that grow underground, start them in cold water and bring it to the boil.

[@kusz2704]

Makes no difference

[@lillired857]

@@kusz2704 yes it does, boiling veg containing water soluble vitamins such as vitamin c, allows them to be lost in steam. Therefore the shorter time it is losing steam the better. Also use the water for gravy if possible, Steaming is healthier, and for as short a time as poss.

[@lillired857]

also for underground veg cooking longer leaches starch

[@donnaleeks-fisher7295]

Delia Smith is a classic British cook. You won't go wrong following any of her recipes great job toad in the hole is one if my favs

[@gennytun]

She's still my go to for all basic recipes.

[@lilyanaharforde3374]

...Or Mary Berry. 😊

[@MrBrock-kp5te]

@@lilyanaharforde3374 No Mary Berry has sold out to the sugar industry.

[@marypiper8161]

​@@MrBrock-kp5teyes she has, her recipes are a bit overcomplicated as well 😊 Delia is better.

[@paulc180]

I am a retired 67 year old bloke :-) and I have cooked since I was 8 years old and in my opinion you did a great job. A glass Pyrex pan is fine as it gets just as hot as metal.

[@10pmixupuk65]

I recommend Pyrex© too. It's also easier to clean and won't ever rust

[@gavinlambert1129]

you get extra points from steering clear of jamie oliver's recipe! well done!

[@TheMagicGeekdom]

😂😂😂

[@rogink]

@@TheMagicGeekdom Jamie would never 'mash' potato. It's all about 'smashing' or 'crushing' it. You can do that with a fork, but props for using a slotted spoon :) What do Americans do with potatoes if they don't mash them?

[@lindakirk698]

It's obv they dont cook! No knives - I have loads, no masher, struggle to read jugs with measurements on, had to buy a tin for toad to cook.

[@janolaful]

Totally agree give Oliver a wide birth.

[@hanifleylabi8071]

Great job! Baffled by how you're holding your fork though 😂

[@TheMagicGeekdom]

That's fair. We can be counted on for weird cutlery use.

[@marvinc9994]

From where I'm sitting, that Yorkshire looks as close to perfect as possible; a little crunchy around the edge, but softer towards the middle. Bloody well done, my American Cousins!!😋😋😋

[@veronikabartram2092]

You can make the Yorkshire pudding batter at least a couple of hours and set it aside before you bake them , it does something to the flour and enhances the pudding 😊

[@TheMagicGeekdom]

Thanks for the tip!

[@michaeldoolan7595]

Leave your batter to rest at room temp. Make sure the fat in the tin is smoking on the point of being on fire. Batter should actually be as runny as single cream.

[@amnril]

@@TheMagicGeekdomwe make the Yorkshire pudding the night before and put the mix in the fridge overnight, before cooking add an egg, whisk. Pre-heat oiled pan till the oil is pretty much smoking… add mix (careful of that oil) and place in oven immediately with part cook bangers…..

[@TrueFireMessiah]

I believe my invite to dinner must've got lost in the mail 😁 Looks great!

[@colinhowarth]

No matter how much you whisk the batter it wont cause a probem, miraculously the lumps disappear, keep in fridge. Hot oven, cold batter. You should be really proud of your achievements.

[@jacquilarter9290]

Great to see you enjoying Brit favourite Toad in the Hole, so easy to make and so delicious! You did a good job but personally I would have had more gravy 😊

[@TheMagicGeekdom]

You can never have too much gravy.

[@legend9335]

You are very lucky to have a wife like that, please treasure her. Lots more gravy for me.

[@Gill3D]

A tip from Lincolnshire Yellow-Belly: when you fry your Lincolnshire sausages, fry them in lard and don't be afraid to overcook them! You'll really bring out the flavour. Congratulations on cooking a proper British meal. Suggestion for a summer meal? That's a toughie - Britain doesn't tend to do summer, lol. Eton mess is a standard summer dessert and easy to make. Can I suggest you look up Delia Smith for future recipes? Her recipes are tested almost to destruction and you can be very confident in her hands.

[@thomasunderhill7078]

Good job, your toad in the hole looked really authentic.

[@TheMagicGeekdom]

Thanks for watching @thomasunderhill7078!

[@grahamtravers4522]

Any leftover mash and veg go into tomorrow's "Bubble and Squeak", or fry-up. My wife adjusts the thickness of the gravy by using cornflour.

[@fulwoodphantom]

Beautiful 👍that's what childhood memories are made of👌

[@TheMagicGeekdom]

That's a good idea! We haven't made Bubble and Squeak, but we do like it.

[@Bonnaci-G]

I do the same, great for a good gluten-free gravy.

[@rajivdhir3860]

@@TheMagicGeekdom no Tattie Scones for a full Scottish breakfast

[@mrstoives2444]

As a chef I would advise you make the YP batter an hour in advance and let it stand. (It helps the flour absorb the liquids). Also a safer way to cut the onion, instead of cutting rounds the chopping in half, Leave the root end of the onion on (it gives some more grip,) cut the onion in half so you get the semicircles of onion, That way your cutting with a flat surface on the chopping board. But respect for the job you did. Keep it up, it made me hungry

[@JoeS-n8z]

Yeah good plan, it’s always been my downfall. I leave my Yorkshire batter to stand then sadly it continues to stand when I am dishing up, so no time to do it then. Thank goodness for Auntie Bessie’s, she has saved many a Sunday roast! 🙄🥴☹️

[@adrianmcgrath1984]

It's been a long time since i've sat and watched people cook traditional English dishes, and the thing that really struck me, was how things have changed from the way things used to be. My grandmother was a fantastic cook and did a huge amount of baking as well as cooking. She also came from an era where pre-packaged food wasn't a thing, supermarkets didn't exist and when she learned to cook from her mother, girls were very much raised to "manage a household" to make them "good wife material" What really stood out to me was the way you - and we all do - have to reach for convenient ingredients to put a meal together. In a British household probably until the mid 1960's, the range of goods in a store would have been quite poor, and with things like laundry taking forever life would have been constant chores - cleaning was something that took forever, houses were heated by coal, and factories and power plants burned coal. Houses needed constant cleaning - housewives would typically clean the windows once a week, from the soot that was permanently in the air. Part of the way coping with this was to arrange your menu, in a way that made things much simpler. The "start" for the week would be a sunday roast. With this you would cook extra potato and vegetables. The meat would be far more fatty than today - a butcher would not trim excess fat, or skin as they do today. Not only did the fat make the meat taste better, but the excess fat would be poured off - probably strained through a piece of muslin, and set aside in a jug or a jar. The next day, the excess potato and veg would be fried up as bubble and squeak for breakfast, with a little bit of bacon and maybe an egg. - the bacon fat would be used to fry the bubble and squeak in. Once the family were off to school and work, the rest of the joint from the day before would be carved down for "cold cuts" and the bones - and maybe some of the bits of veg that weren't cooked to be eaten, carrot tops, and some extra veg like onions that had been set aside would go to into a pot to make a stock, which would then go into a jug in the larder (many houses did not have fridges) and that would be good in the larder for a few days. The idea that you would have to think about buying stock, or vegetable oil was just alien. These sorts of items were just on hand. There were also staples like suet that were always in the house.I've only been able to find suet in a couple of places in North America, and it is not as commonly used in the UK (as far as I know). It is a particular kind of fat that comes from around the kidneys of a cow and has some unique properties. With some meat left over from the joint on the weekend - or some cheaply bought meat in the week, you could make a pie with a suet crust - which is the best crust in the world, or you could make a savoury "pudding" - steak and kidney was the most popular, or you could make sweet puddings - many of the British steamed puddings like roly-polys were made that way, or you could make suet dumplings to go on top of a stew. For most of those suet pastries/puddings and crusts, the ingredients were pretty much flour and suet and maybe a little bit of water. But all of them were totally delicious. Other staples fit into the weekly menu so as to take full advantage of their limited life spans, Bread that had been baked at the start of the week would be stale by the end of the week, but there would be enough left over to make a bread and butter pudding. And that was the way things were done, each meal might see a little more cooked than was required for that meal, but the leftovers were destined for another meal, with the fats and juices always kept for preparation of the next meal, or the next meal after that.

[@dee2251]

The James Martin Yorkshire pudding recipe come out huge if you follow it correctly. You can make the day before, put in the fridge & just stir before using. 8 oz plain flour, 8 eggs, 1 English pint of full fat milk. Get the fat smoking hot and cook at 220C for 30 minutes. DO NOT open the door. After 30 min’s open door slightly to let steam out. Reduce temp to 200C and cook for a further 5-10 minutes.

[@iangudgin6536]

My brother lives in the States and he uses "Russet" potatoes for roasting. I think you did an excellent job 👏

[@gillianmeehan3206]

You can cook for me any day! I'm also a Yorkshire person and you made a brilliant job of it all. Interesting to see that Jeremy is holding the fork comfortably in the palm of his hand in the European manner.

[@TheMagicGeekdom]

Thank you!

[@Andreaod73]

I noticed that too. Just looked awkward when Cara was doing it, no offence Cara x

[@simonsmith8149]

You're right that we say roast potatoes, not roasted; but we do say mashed potato - what you've possibly heard is that we commonly just say 'mash' (without the word potato at all) - so it would be 'bangers & mash', or 'bangers and mashed potato'.

[@TheMagicGeekdom]

That makes sense.

[@PhilipWorthington]

Hah, 'bangers and mashed potato ' sounds really weird to my ears. I would definitely say mashed potato for the food by itself, but if I were referring to that meal I would only ever say 'bangers and mash.' The same goes for pie and mash. Now I want pie and mash! Gah!

[@stevieinselby]

@@TheMagicGeekdom Well, not really! It _doesn't_ make sense that we say "roast potatoes" and "mashed/boiled potatoes" and we can't be consistent about whether to use the 'ed', but that's just how we roll 🥔

[@briocheoleary5043]

Etonian Mess is a summer dish.. is it just my family who always added a bit of flour to Sundays roast gravy

[@timenchanter1983]

We certainly say mash potato here in the North

[@MrSlothrun]

you don't need to mess about making that roux for the yorkshire batter, just go 3 large eggs, 200 ml whole milk and 140g of plain flour, little bit of seasoning and all in the big bowl then use the balloon whisk to combine and then just beat it together till smooth. all in all though i'd say you guys have done a bang up job there

[@bravo2966]

2,3,4, 200g flour, 300ml milk, 4 eggs. Perfect Yorkshires every time.

[@TheMagicGeekdom]

Thank you!

[@nikwright2842]

Or just equal quantiles of everything. Don’t worry about the odd lump, that adds to the texture

[@jenniferfox301]

I used to throw the whole lot into a blender and whizz it for 30 seconds or so, the leave it to sit for at least an hour before cooking it. Perfect Yorkies every time. Oven needs to be as hot as possible for best rise and crunch. ❤

[@paulknox999]

Your toad in the hole looked pretty good to me I would be proud to serve that, the gravy and mash also looked pretty good as well. For yorkshires I just bung it all in and mix. for quantities I put 3 eggs in a jug, note what level they come up to, empty in to a bowl, then add flour to jug to the same level, empty in to bowl, then add milk to jug to same level empty in to the bowl season it mix it all together, this way it doesnt matter if you use large, nedium or small eggs the other quantities get adjusted to match automatically. let it rest in the fridge for 20 minutes or so before using. 3 eggs make enough yorkshire to keep 3 of us happy.

[@susansmiles2242]

When you are mashing your potatoes melt your butter in a little milk in the microwave and if you can find one get a potato ricer for smooth and creamy mash I never use bisto and would always use the meat drippings with some of the water used to cook the carrots Yorkshire pudding mix is best left to stand even for just 30 minutes but put the milk and eggs in the bowl first and gradually add the flour so you get less lumps (leaving it to stand also gets rid of the lumps)

[@itsmephil2255]

Just noticed how you hold your fork Cara, is that an American thing??? You guys did a great job 👍🏼

[@amybennett7856]

That's all I could see too 😂

[@TheMagicGeekdom]

It is very much an American thing.

[@itsmephil2255]

@@TheMagicGeekdom I have noticed others doing it in videos

[@Lily-Bravo]

Keep your weapons low.

[@surfleetsurfer6370]

We Brits typically use white onions. But personally, a red onion adds a lot more onion flavour. Thanks for sharing a bit about our culture!

[@DigbertDayZ]

I would use herbed sausages in anything requiring sausages, but not for a full English breakfast, I prefer plain un-herbed sausages on a breakfast. In the UK we almost always use the meat juices to make gravy, your onions were spot on too, they were nicely caramelised for the gravy :) If you are putting water in your gravy, I would suggest using some any Vegetable water instead of Tap water, adds extra flavour :)

[@TheMagicGeekdom]

The water makes a lot of sense!

[@dee2251]

You’ve done a great job for your first time. To get a fluffier mashed potato, add a little milk as well as the butter. We use all sorts of veg, cabbage, peas, carrots, parsnips, peas, broccoli, cauliflower etc. depends what you like. Before Bisto became popular, we used cornflour to thicken the gravy, and make it in the pan you cook the meat in with the meat juices, and the water from the vegetables. All add flavour. Then use gravy browning to darken the gravy. We now have Bisto Best! I always roast my potatoes in the fat I cooked the meat in and I get loads of compliments on them. They’re extremely flavourful.

[@felicitywoodruffe4087]

Wowzers ....ive only ever put one egg in my yorkshire pudding mix and ive been making them for 55 years with great results also i leave my batter in the fridge for at least 30 minutes before using it .

[@timglennon6814]

You both did a great job of that Toad in the Hole.

[@TheMagicGeekdom]

Thank you!

[@Adam_Le-Roi_Davis.]

With regards to the onions, when you cut an onion you cut it between the two end glands leaving the very ends intact and are not used, this way it won't make you cry, as it's the cutting of the glands which causes your eyes to weep. You need to cut up the onion finer when making the gravy, I personally prefer white/brown onions when making gravy as they have a stronger flavour, red onions tend to be milder and more suitable for salads and the alike.

[@angelatamburrini]

That looks deelish, well done. It looks as good as any home made one that you'll get in the UK ... and home made is always best 😋

[@TheMagicGeekdom]

Thank you so much!

[@saffmae4018]

This was so so brilliant! Love how much effort you guys go into recreating the meals properly, and hearing your opinons :) your channel is amazing! I need to do more of a deep dive into everything you've already tried, but, some ideas: marmite and cheese crumpet pudding, different crisp sandwiches, fishfinger sandwiches, some kind of clanger (there are so many different regional ones), traditional suet pudding jam roly poly, sticky toffee pudding..for summer desserts, maybe eton mess or summer berry pudding?? Custard slices/tarts? Trifle? Battenberg? Also picnics are common in summer, so what about trying common British tea sandwiches - cucumber sandwiches, coronation chicken sandwiches, etc?

[@TheMagicGeekdom]

Thank you so much! Also, thank you for all the recommendations.

[@hannahk1306]

Has anyone in real life ever actually had a plain cucumber sandwich? I feel like this is either just a stereotype or something that happened during rationing. At least put some cream cheese and maybe some smoked salmon in there!

[@drakocarrion]

If you want to thicken up your gravy add a cornstarch slurry (1 tablespoon of cornstarch + 1 tablespoon of water premixed before adding) to it.

[@supalew]

Well done! Plus, it's always entertaining to watch Americans flailing around with cutlery - and failing.❤

[@TheMagicGeekdom]

We are good for bad use of cutlery.

[@davidgray3321]

That comment bordered on impolite old boy. They are having a bash , they need credit for that.

[@supalew]

@@davidgray3321 I agree. Bordered, but not a trespass. Perhaps a gentle mild ribbing?

[@grayssportsalmanac85]

Still not enough gravy 😂🙈

[@TheMagicGeekdom]

That's fair. 🤣

[@grayssportsalmanac85]

@@TheMagicGeekdom Looks lovely though, great job. ❤️

[@nealgrimes4382]

As a northerner i agree.

[@nealgrimes4382]

With practice and Tweeks you will get a better rise on the Yorkies, always remember to get the oil smoking hot and don't keep opening the Oven to look at them as this loses heat and may make them flop. Good research on the Sausages, Lincolnshire and Cumberland are favourites, basically the former is Herby and the latter is peppery.

[@TheMagicGeekdom]

Thank you!

[@christinalock9937]

Have a suggestion! Mustard is not always used up in my family in uk! Mix your mayo and mustard together on a ham sandwhich, delicious. Or even cheese on toast yummy. Maris piper is my familys favourite, the cheapest version in uk is called white potatoes, which most young families use, idid myself years ago. Now i can afford to use brands. Albert bartlett is another great all rounder, mash, boiled or roast.as for the perfect puds, your oil should absolutely sizzle when adding your Yorkshire mix. 🇬🇧 here your 1st time looks amazing.

[@Bloodlustian]

Few tips and suggestions. Yorkshire batter is simple, everyone has their own small tweaks and version of it. But i've just been eyeballing mine for nearly 20 years. For me its always equal part Flour/Milk/Eggs. There is also no need to make a roux base for the yorks, just dump it all into a bowl and mix until smooth. Whisking skills need a bit of work, but general good start. To get yorks to rise, the oil needed does need to be screaming hot and kept that way all through the cooking process. Which is why you are told to keep the door closed through the cooking process. Onion Gravy, I tend to use Red Onions. I like them chunky and ribbony just like you had. They add a nice extra sweetness to the gravy that you dont tend to get with yellow onions. And as a accompaniment to Toad in the hole i'd always pick Broccoli and Cauliflower.Just boil or steam, and add a pinch of salt and butter before serving. Edit - Once again im gonna ask, why are you holding your knife and fork underhanded?

[@patriciachirgwin3238]

You should try to make Eton Mess during strawberry season! A real yummy dessert! Great video - you did incredibly well!❤

[@TheMagicGeekdom]

I think we do need to make it.

[@mej6519]

those bangers look great, nice find. yorkies couldve done with another few mins in the oven. if you have a space in the back yard, try growing some peas, they are really easy to grow, and nothing tastes like fresh shelled peas.

[@TheMagicGeekdom]

I wonder if we could grow them in a planter box.

[@mej6519]

@@TheMagicGeekdom check google about growing peas in planters, lots of info out there.

[@Broadsword999]

Traditionally it's Brown onion's for onion gravy, but I like to add a red onion to them. I also sprinkle some onion salt when cooking.

[@geoff1201]

Some suggestions: 1) As you said, making the batter is like making a roux. Once you've got the eggs and flour together, really whisk or beat the mixture until it's smooth. Then, add the liquid a bit at a time, beating in between. When done, the batter should be like slightly thick pouring cream. 2) make the batter beforehand and let it rest in the fridge. Beat it again before pouring over the sausages. 3) If you can get it, use mustard powder, rather than prepared mustard. Colman's make that too.

[@donnakantaris2287]

Great looking gravy and toad in the hole! For a dessert you should try making Eton mess, making your own meringue. That is definately a summer treat

[@TheMagicGeekdom]

That's a good idea!

[@Stuffthatsfunny1]

BBC goodfood has a lot of great recipes

[@TheMagicGeekdom]

We'll have to check that out.

[@lesstoneuk]

A hearty well done, you did amazing and I'm so glad you enjoyed toad in the hole. Now for a full English breakfast, I have bacon, sausage, black pudding, fried bread, baked beans, mushrooms, fried potato slices, fried tomatoes and egg. The order of cooking is mega important. I start with the mushrooms, potatoes go in the microwave for 5 minutes....best to use small potatoes. Next in the pan are the sausages, turning as they brown. Pull the potatoes out of the microwave and slice thickly. When you have room in the pan ( the mushrooms shrink) put in the quartered bread slices , make sure there's a little oil for the bread, turn them over to cook the other side. As the sausages brown, put them on top of the mushrooms. Do the same for the fried bread. Put in the potato slices and brown. Put the baked beans in the microwave and ding for 2 minutes. As soon as you have room put the black pudding in to cook. Slice a tomato in two.and as soon as you can fit it in the pan, do so.Start by plating up on warm plates everything in the pan. Once clear, add some oil and cook the eggs, spooning oil over the yolks. Spoon on some beans, plate the cooked eggs. Go enjoy with a mug of tea and some bread and butter.

[@gxyb766]

Guys, I love your videos. So fun to watch you make these recipes, and as a longtime British immigrant to the US, I commiserate with the difficulty in finding ingredient substitutions! Keep it up! 😄

[@scottsutton140]

Looks delicious, and my recommendation would be egg custards tarts.

[@TheMagicGeekdom]

Thanks!

[@fulwoodphantom]

Oh yeh baby 🤣👌

[@lesleyfarrington4809]

Good suggestion. Not my thing but everyone else I know absolutely loves custard tart.

[@sueflynn9886]

Looks really good, well done! 👏👏👏

[@TheMagicGeekdom]

Thank you!

[@georgerobinson1906]

Well done both. I must admit that although I'm British, I'd never made toad in the hole before. It's perceived as 'old school' over here, but when I saw your video I decided to give it a go. After consulting with my 86 year-old northern English dad, I made it using veggie sausages (shock horror!) and a recipe from our Be-Ro cook book. It worked out okay, though it prompted a long post-meal conversation about the smoke points of different oils, whether or not to use a metal or Pyrex baking tray, etc. My grandmother used beef dripping in the bottom of her metal baking tin, and brown onions were used in the gravy, since red onions were unknown in her day. She heated the oil until it was smoking hot before adding her batter. You made a roue and thinned it down, but traditionally, you would mix plain flour and salt (a pinch), make a well in the middle of your flour, drop a couple of eggs in the middle, then slowly incorporate your milk, taking care to whisk it together at the end. I'm sure there are many different approaches.

[@graeradt]

When making mash, I like to add a little white pepper and an egg which gives it a little more flavour and keeps it from becoming too powdery.

[@zaphodbeeblebrox6627]

Forget Jamie Oliver and his recipes, what you need to do is follow Britains version of Julia Childs and that is Delia Smith. Unfortunately I can't post a link to her website on here it wont let me. As long as a potato is 'Starchie' it will be fine for Mash OR Roast potatoes. Russet & Yukon Gold are very similar to Maris Piper or King Edward potato's so they'd be okey. Stay clear of 'Waxy' Potatoes for mash or Rosties. Waxy potatoes are best for potato salad. The 'British' peas could have been done in the microwave. Put them in a Pyrex measuring jug, add about a tablespoon of water to them, place a small plate on top of the jug and give them about three minutes on the max setting.

[@johnleonard9090]

I would also recommend BBC good food website, lots of recipes on there

[@TheMagicGeekdom]

Thank you for all the information. We'll have to check Delia Smith out.

[@wiredwomble7958]

Always make my Mash as per Delia's "How to cook" method Steam for 20 minutes Put the potatoes in to a bowl Add butter Rest for 5 with a tea towel over the top Use an electric hand mixer to mash to a smooth consistency Perfect every time A hand mixer is a must for batter as well

[@davidmartin3947]

@@TheMagicGeekdom Delia's recipes always work. Jamie gives his a twist to take it to the next level, he claims, and they don't.

[@davidmartin3947]

Nadia Hussein also has some fine recipes, usually with a bit of an Asian twist, which work. If you are a fan of baking, she was a winner in a competition, and took it on from there.

[@MackerelCat]

Looks legit. People often put mushrooms for a veggie version.

[@TheMagicGeekdom]

Thanks!

[@darrenspeak1785]

You two are great. I think you did a great job doing this for the first time. You can always make the Yorkshire pudding mixture in advance, just stick it in the fridge, it will be fine for a few hours, just remember to give it another whisk before you pour it in to oil, I always try to whisk so that you can see little air bubbles. I would have made far more gravy, you can never have too much gravy, plus you could still use the gravy granuels in home made gravy if you want to thicken it up. I’m sure you already know this Cara but Jeremy is so laid back and easy going, it’s like nothing ever bothers him and he comes across on screen as so genuine, I like how he sometimes disagrees with you but never makes a big deal about it, he has his own opinion but always respects yours, I should say your very nice too Cara.

[@juliedouglas2888]

Great vlog guys.............love it.

[@ron9516]

Don’t overthink this, everyone swears by their Yorkshire Pudding recipe, but in reality if it rises and you like the taste you got it right. Same for gravy, make from scratch or use Bisto if you like the taste it’s right.

[@wessexdruid7598]

Top tip on gravy - start it before everything else. The longer it has to simmer and the flavours come together, the better. You can add meat juices towards the end.

[@cilla268]

My mum used to make a great Seasoned Yorkshire, which is flat and dense. It's basically a standard Yorkshire recipe but with grated onion and sage added.

[@lynnthompson4363]

Buy a Be-Ro recipe book and your set for life!!!!

[@TheMagicGeekdom]

Never heard of that, but I found digital version for free.

[@illya7]

Got my mums from the mid 1960's!

[@markkominek9820]

My Nana had one of those! ❤

[@HootMaRoot]

​@@illya7 I have my mums from the 80s and also got one from the 00s. And I think about 90% of the recipes are the same only difference seems to be missing recipes from the new book 😂the older book goes into more details

[@eddiebirdie1545]

I totally agree, perfect never fail recipes.

[@dianegilchrist677]

I really appreciate all your work.Everything looked delicious.❤

[@simonfaulkner6875]

Your face when you taste your yorkie pud with your onion gravy.... that says it all! Great job guys! you can use a fork to help mash the potatoes and a teaspoon of Wholegrain mustard is one of my daughters favourite additions to Mash. Mint sauce with your peas (I use frozen petit pois) and a small knob of butter is also what I do. I'm from the UK too :D Keep up the great videos guys!

[@frakfeem]

Don't listen to the haters, nothing wrong with Bisto!

[@CHEEKYMONKEY2647]

make the same batter (add sugar around a table spoon should do) but replace the sausage with sliced apple... or pear or both... or any other fruit you like... i like apple and blackberry once cooked serve with custard or whipped cream.

[@TheMagicGeekdom]

That sounds ds great!

[@CHEEKYMONKEY2647]

@@TheMagicGeekdom i make yorkshirepuddings all the time, sweet ones with icecream and jam, or mixed fruit, sometimesi put them in the sandwich toaster or waffle maker... quick snack food fro grandkids.

[@craig5066]

Im from uk but love leftover Yorkshire pudding with maple syrup and vanilla ice cream.

[@sallycostello8379]

Oh wow. That looks lovely. I want some! You did a great job.

[@jokepy4230]

Rhubarb crumble or apple crumble. If served hot, with vanilla custard or ice-cream. If served cold, hot custard poured over it.

[@aimeedean1]

I am informed by a BBQ KZbinr (so it must be true!) that the difference in Worcestershire sauce from the US to the UK is that the US stuff is far lighter and milder than the old Lea & Perins. So you can be a little more generous with the US version.

[@TheMagicGeekdom]

That's good to know. Thanks!

[@itsmephil2255]

Also....10/10 for pronouncing Worcestershire correctly 😂😂

[@danielthompson803]

The American one is full of bad stuff whereas the Lee and Perings is natural.

[@bravo2966]

FYI there is ZERO Worcestershire Sauce in a Yorkshire pudding recipe. Or toad in the hole or anything remotely Yorkshire.

[@DiSWRwow77]

I think its in the gravy - unless Im way off ​@@bravo2966

[@MarlynMeehan]

In my view people pointing out you should say 'roast' potatoes and 'mash' are just being pedantic. It really doesn't matter as long as it tastes good and you enjoy it. When trying to replicate British dishes you can only do the best you can with what is available to you and you are putting a lot of effort in to make it as authentic as possible and you are doing a great job. Constructive criticism is fine but remember a lot of Brits have been making these dishes for many years and had also watched their mothers and/or grandmothers making them for many years before that. Well done!

[@TheMagicGeekdom]

Thanks for watching @MarlynMeehan!

[@supalew]

Oh! I think Simonsmith was just trying to be helpful.

[@bromptinowner763]

Nit picking !!

[@amandapenrose49]

That looked so good. Well done to you both for making it so good the first time you made it.

[@MikeyC071]

Great job guys, love how much appreciation and passion you have for our cuisine after being over here Hopefully your back soon looking forward to many more vlogs

[@alansmithee8831]

Hello Cara and Jeremy. Well done. I especially liked that you went with less fancy messing around and concentrated on making it well, since I am a Northerner. No surprise the wholesome winter style food is not unlike other North Sea countries. It would not be cheating to stick some Bisto in the gravy as a thickener. For other food you can use instant mash. I saw Keith Floyd do the same, so I reckon it is fine. Try sausage and mash with milk and butter to make it really smooth and no gravy. I remember growing salad plants as a kid for summer, but so many summers have been wash outs recently, I am likely to have had the sausage.

[@TheMagicGeekdom]

Thanks for watching @alansmithee8831!

[@natashafletcher600]

Ahh yes! Idahoan instant mash has become a staple in my families homes.

[@alansmithee8831]

@@TheMagicGeekdomIt was a good watch. I hope the dog got some. It is so like my girlfriend's dog back when I met her. It really liked me, which was good. We are two generations of dog later, but the two now still expect the sausage ends she leaves for them.

[@bravo2966]

I'm a Yorkshireman. For a Yorkshire pudding mix, think 2,3,4. 200g flour 300ml milk 4 eggs Very easy. Make your mix hours beforehand or even previous day. Put it in the fridge. Yorkshire pudding batter likes cold v hot. Have your pudding tin smoking hot, with some lard, oil, dripping in it. Then cold mix into hot oil. 20 minutes and you're done. Same with toad in't hole. Do your sausage first, put them in the pre heated baking tray. When hot enough add YP mix. 20 mins later, done. Do your gravy in the lard/fat/grease you did the sausages in. Adds an extra dimension to the flavour.

[@hyperbole6529]

I'm a Yorkshire man, too. I wholeheartedly agree with this recipe 🎉

[@MackerelCat]

Useful way to remember, thanks!

[@TheMagicGeekdom]

Thank you! That's a good reminder.

[@rogink]

Yeah. But when the recipe says 'whisk'', it doesn't just mean 'stir' :)

[@hughoneill9929]

The Yorkshire pudding proportions are: in alphabetic order - egg, flour, milk; quantities - 1, 3 oz, 5 oz (first three odd numbers). Very easy to remember - and correct!

[@laurenh6668]

Love these recreations, that looks delicious! And it's made me realise its been far too long since I had this myself!

[@matc6221]

Look great. Awesome job you 2🎉

[@lynnejamieson2063]

As an almost fifty year old Scottish person, I have only ever heard or used the term mashed potatoes but if I’m not using the word potato, it’d just be mash. For example I think I’ll make some mashed potatoes to go with that sausage and vegetable stew or I think I’ll make some mash to go with that sausage and vegetable stew. But it’d only be either roast potatoes or roasties that’d be used.

[@TheMagicGeekdom]

Thanks for the information.

[@bakertelboy]

Looks great- but I add my milk to the flour and at least 3 eggs (pinch of salt ) into a bowl and mix using a hand wisk - ideally make the Yorkshire pudding mix the night before and keep in the fridge. The key is COLD BATTER - REALLY HOT OVEN 😀 regards Terry UK

[@Paul-li4ds]

Made me chuckle you sat at a table with knife and fork eating the British way - good job 👏

[@robvinton1628]

I would have sausage and onion gravy! ….Caramelise the onions (fry low and slow) first 👍🏻 x

[@TheMagicGeekdom]

Great idea!!

[@petersmith7928]

Totally agree. Onions cooked in butter on lowest hob heat for at least an hour. Untill they are caramelised. Then add 1 tbsp flour, and cook for a few minutes. Then chicken or veg stock, Worcestershire sauce, whole grain mustard and pepper. Perfect onion gravy.

[@nealgrimes4382]

Is that American White Gravy or English style Brown Gravy you are talking about just curios, i have Gravy and Onion sauce with my Toad.

[@nealgrimes4382]

Is that American White Gravy or English style Brown Gravy you are talking about just curious, i have Gravy and Onion sauce with my Toad.

[@robvinton1628]

@@nealgrimes4382brown English gravy (bisto) to name but a few lol

[@andrewjones1058]

The difference between us and uk wuster sauce is the fish content i think

[@phoenixrising5088]

Fish content in Worcester sauce? There's no fish in WS.

[@nealgrimes4382]

and about 50 chemicals the English version is more natural.

[@TheMagicGeekdom]

We heard something about anchovies.

[@Annette-qe4rp]

Hendersons relish is similar to Worcester sauce but has no anchovy in it.

[@Annette-qe4rp]

​@@phoenixrising5088yes there is. Anchovy is listed in the ingredients.

[@bobbyboko6317]

Well done this had me drooling 👍

[@dawnsheard4786]

So delicious you’re making me hungry 🫣 ❤️ that gravy looks amazing.

[@hadz8671]

In the UK always double-check the ingredients of anything called "bangers" - it often means they don't contain enough meat to legally be called sausages.

[@hannahk1306]

You did pretty well for a first attempt. To answer some of your questions and give some tips: - Your sausages could have done with a bit more browning before you added the batter. - I personally use brown onions for gravy, but I don't think it matters if you use red ones instead. However, you should heat the oil up *before* you add them to the pan (just add one piece as a tester - when it sizzles, the oil's hot). - I actually prefer cooking peas (and sweetcorn) in the microwave over boiling them - you also don't lose the nutrients to the water that way. - I prefer to leave the onions in the gravy as is (unblended) and I think that size is fine. - I've never had Colmans either (or seen mustard added to gravy) - I normally just get the supermarket own brand ones for everyday use. - Your gravy was a pretty good consistency this time (not watery like the Bisto). Full English: - smoked back bacon - pork sausages (the ones you got looked decent) - black pudding - fried or poached eggs (scrambled is ok too, if made right) - grilled tomatoes (definitely *not* tinned!) - baked beans - mushrooms (although I'm not personally a fan) - sautéed potatoes (don't think this is traditional, but my family always have them) - fried bread Other dishes to try: - Eton Mess (good for summer) - crumble (apple or rhubarb are good options) - sticky toffee pudding - jam roly poly (not the same as a Swiss roll) - mince pies or Christmas pudding later in the year - scones, maybe to make a proper afternoon tea - beef stew and dumplings (I recommend Atora beef suet for the dumplings, if you can get hold of it) - savoury pies (fish, cottage, chicken and leek, steak and ale, etc) - pasties (traditional Cornish, but also cheese and onion and any other fillings you fancy) - chicken curry (I know it's not super traditional, but British curry is different to Indian curry and is really popular) - bubble and squeak - maybe some regional specialities?

[@mehitabel6564]

I also love that you're seeking out the heart of these classic British recipes, since British food gets a bad rap, and is often 'brown' food. But it is so delicious when done right.

[@FalcomScott312]

Not a bad job here & looks bloody delicious. Toad in the hole has been my favorite dinner for years here in England & once you've tried it many times you'll love it! Love watching your videos & stay safe!

[@anthonyjones5385]

Well done looked really great

[@Thee_Penguin]

Now that looks very very tasty!! 😋🤤 Great job guys....your yorkies came out brilliant!

[@Michelle-bo4hj]

You did so well, it looked like a uk dish . A tip for the batter just put every thing in a bowl and whisk till smooth . I noticed how you hold the folk is awkward , it looks difficult to hold and cut , your hand/fingers should be on top , better still look it up on youtube . Try making a suet pudding real comfort food . It can be savory or sweet . Its really nice to see that you go out of your way to get the correct ingredients , I'm sure they must be very expensive . Nice video loved watching

[@TheMagicGeekdom]

Thanks for the tip!

[@Bridget410]

That looks great! Enjoy 😊

[@AlternativeAdventures]

A true classic. You did a solid job.

[@QuakerJones268]

You did a great job, well done!

[@thruddedify]

For a British summer meal, you could try putting together a ploughman's lunch. No cooking involved, just put everything together on a plate. Cheese (cheddar and your choice) and ham, or cheese and a pork pie. Helps if you like pickles and Branston pickle (a brand of chutney) to go with the cheese , pie and bread. Salad, Easy to put together. Glass of hard cider on the side, serve in the garden if not too hot out.

[@jennifletcher5073]

Just love you guys. So adventurous.

[@Tugga74]

Your Toad in the Hole looked great, well done. As a tip, when I make my Yorkshire Pud I use American cup measures and use half a cup of all purpose flour (plain to us Brits) half a cup of milk and 2 eggs. It all goes in the bowl and I then mix it with a pinch of salt. It comes out perfect every time. Make sure your oil or dripping is piping hot, it has to sizzle when you pour it in. You need a hand held mixer then you can mash potatoes and whisk your yorkshires. If I had your address I would send you one. Loving your videos btw 👍

[@stav2002]

That looked amazing!

[@stevieduggan1763]

You guys rock. Not only did you make an awesome toad. You used a knife and fork correctly. More power to your elbows, peeps. 😃🇬🇧🇺🇸💜

[@kayleigh7135]

Looks great, love you guys and your English cooking ❤

[@emmielouchim1342]

Great job! You still need lots more gravy though, lots more! 😂

[@nanapaupaux1823]

The food looks so yummy.Well done guys great job

[@TheMagicGeekdom]

Thank you!

[@RobbSteelHD]

As a Brit not gonna lie you won't please everyone, but I wouldn't complain with any of that meal! it looked banging! Well done! And yeah Lincolnshire and Cumberland are probably the most common, also the gravy looked brilliant!

[@davidjackson2580]

Yes, I'd say both of those are common (and tasty), although I've seen some called Cumberland, but not like real Cumberland, which is normally in a ring. I also like Welsh Dragon, Pork and Leek and a lot of others too.

[@XPLOSIVization]

Well done guys, Pretty much a perfect toad in the hole, Not burnt at all, nice and soft in the middle and those sausages looked really good too 👌 As a Brit who loves his Toad in The Hole id say you should be proud of yourselves, especially for the 1st try