Toad in the Hole - British Classic! Yorkshire Pudding and Sausages - Easy Toad in the Hole

[@michaeldavies3481]

Doing it as I speak can't wait it looks delicious cheers Rik.

[@BackyardChef]

Thank you. Best, Rik

[@richardorchard8554]

That looks unbelievably good. That’s in the menu for the weekend! British food! Love it.

[@BackyardChef]

Thank you. Best, Rik

[@lizhannah8412]

Rik, that looks beautiful. Believe or not, I've NEVER made toad in the hole or Yorkshire Pudding in my life. I was always wary of it being a mess. After this, I'll definitely be making it this weekend. Who needs a Sunday roast when you can have a lovely meal like this. Thanks, Rik.

[@BackyardChef]

Liz, you got this. If you have never made do not have any expectations, just make the batter, let it rest on the kitchen side 20 mins and don't be strict on time. If its longer or less no worries. The toad in the hole is going to be denser. That's a great start. The mix rises and you have a nice stogy thick pudding encasing the sausages. Now there are critics and those that like to make different that's ok. For me I want the crisp light top, cooked sausages and a thick pudding - to chuck my gravy on. You'll be surprised how easy it is. Thank you. Best, Rik

[@lizhannah8412]

@@BackyardChef Thank you, Rik.

[@BackyardChef]

Always! Thank you. Best, Rik@@lizhannah8412

[@meldahspeight8525]

I like his nice and easy recipes.

[@BackyardChef]

Thank you Meldah. Best, Rik

[@lmholland3630]

i made yorkshire pudding once, it was great. was never able to get it right again. will have to try once more. thanks for the inspiration.

[@Nigel-fy5jg]

Scrumptious!

[@BackyardChef]

Thank you. Best, Rik

[@rachelhudson8362]

That's the identical oven to the one I use at work. It's great and efficient but quite narrow.That dinner looks incredible

[@rmf_maui1027]

Mate - your recipe is the closest I’ve found to the one my grandpa from Newcastle used to make for Sunday roast. Thanks for posting

[@BackyardChef]

That’s lovely to hear - I hope it brought back some good memories! Thank You. Best, Rik

[@rmf_maui1027]

@ You’re welcome. And yes it made me smile when I saw the result 👍🏼

[@suerowan3594]

Hello Rik looks delicious never had toad in the hole but very traditional British dish. Thank you for sharing.

[@BackyardChef]

Brought up on it as a lad - a good filling meal!

[@lifeisbeautiful_nz]

❤Wow, Sticky rice in the background ❤

[@misterkim6426]

I was confused. It looks like the kitchen of Thai person lol

[@lilliankeane5731]

This is one of my favourite dishes! 😋.

[@BackyardChef]

Thank you. Best, Rik

[@kimkayoda7454]

Rik, I Love your British Classics!!

[@BackyardChef]

Thank you. Best, Rik

[@thaisstone5192]

WOW ... I got sold a pup when I asked somebody how to make this when I was living in NZ. A thousand blessings upon you and yours, Rik. 😃

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@joannebrown1531]

Rik am making this now and I'm finding myself commenting just like you!!!😂😂😂😂" Add the eggs, don't worry about the lumps, little bit of water, wizz it round and guys in with the flour etc etc" oh my god Rikyou have influenced my life so much!!! We love you 😍 ❤️ you are brilliant!! Thank you

[@BackyardChef]

You got this! Don't get stressed. Thank you. Best, Rik

[@allisonstevens7141]

Once again Rik looks delicious thank you for sharing I’m going to make this for dinner. 👍🏻

[@motherofcitycats7841]

Very nice. That looks so yummy and the gravy was perfect 😋

[@jennieduggan9500]

I wondered what that recipe could be! So glad you found a smaller, quieter oven. I am learning so much about techniques in the kitchen. BUT I am amazed that with such a rich food history, that England in particular had such a bad rap for bad food.

[@BackyardChef]

Thank you. Best, Rik

[@QUIGS102]

Very good!

[@johnturner5221]

Greetings from Australia. Wonderful food that I was brought up on!! Cheers mate!!

[@BackyardChef]

Awesome! Thank you! Best, Rik

[@georgemitchell-8809]

One of the best things you’ll ever eat with some HP on the side 😋

[@BackyardChef]

Oh yes! Thank you. Best, Rik

[@maireynon3763]

Omg that's looks beautiful as does all your cooking 😂😂😂😂😂

[@BackyardChef]

Thank you. Best, Rik

[@veronicafisher7082]

Hello new subscriber here really appreciated your time and effort love V xxxx

[@BackyardChef]

Hi V thanks a bundle.best, Rik

[@meldahspeight8525]

Looks lovely.

[@BackyardChef]

Thank you Meldah. Best, Rik

[@tracy486]

Made it and it worked. Very tasty 😊

[@BackyardChef]

Awesome Tracy - thanks for letting me know. Best, Rik

[@harrybond007]

I'm making this!

[@BackyardChef]

Nice choice, hope you enjoy it. Best, Rik

[@terrystewart1973]

I make the batter differently. Eggs then flour to make a very thick batter, then gradually add the milk and water, mixing well to incorporate between measures. Never lumpy that way

[@BackyardChef]

Thank you. Best, Rik

[@jimbrennan1181]

I love turd in the hole and I try to make it a few times a year, especially in the colder months with some mash and gravy and peas. I'm never really sure of what sausages I should use though. Sweet Italian sausage seems OK but I wonder if there's something else that would be better.

[@BackyardChef]

Nope use what you like to eat. Thank you. Best, Rik

[@Carol_in_Spain]

For how long did you cook it after adding the batter? Was it still at 220C?

[@BackyardChef]

Yes it was about 20-25 mins. Thank You. Best, Rik

[@everydayden5826]

Rik that looks so good. Have you ever tried cutting the sausage into chunks after it was partially cooked, and putting a chunk into each cup of a popover tray and then pouring the batter on top of it before the bake ? Do you think that the chunk of sausage would keep the batter from coming up the sides as it is suppose to ? Thanks for sharing your experience and the great recipes. -- Den from across the pond in NH. on the East Coast of the US.

[@BackyardChef]

Hey Den great to have you here - I bet you are just about bracing for the snow over there! Yes is a simple answer. If you have an air fryer and start the sausage off in there - they seem to retain a more full filling. They swell up better. Then cut the sausages in half and use them. Best, Rik

[@everydayden5826]

@@BackyardChef Thank you so much for getting back to me. I am going to try that in the near future. If I can find it here, I'm going to use beef suet as the oil to cook the batter in. -- My best and a Merry Christmas to you and yours. -- den

[@BackyardChef]

@@everydayden5826 Very best wishes Den. Best, Rik

[@tracy486]

My Nanna would say that you had some beautiful sun kissed hills in your Yorkie 😂

[@BackyardChef]

She would be reet. Best, Rik

[@pthomashpf]

looks great. quantities would be good.

[@BackyardChef]

There is a full ingredient list. Best, Rik

[@jeff3175]

I bet that ate well

[@BackyardChef]

Thank you. Best, Rik

[@heatherhatter6995]

How about being a little more clear on amounts and oven Temps. Otherwise great recipes. Keep them coming.

[@BackyardChef]

Noted!

[@TarotLadyLissa]

I make the batter in a blender. then I can pour fro the pitcher of the blender and fewer dishes. lol

[@BackyardChef]

Anyway is the best way. Best, Rik

[@lilliankeane5731]

I had no idea it was a 200 yr old recipe ! 😮

[@BackyardChef]

Thank you. Best, Rik

[@2war2bray]

Whisk eggs and flour smooth first and then add the milk and water in increments ( not totally necessary ) to ensure a smooth batter. You are doing it the cack-handed way. You could have completed that task in half the time.. Cheers. One of the best looking Tin the H's I have seen on KZbin.

[@BackyardChef]

You know ..you could put all ingredients in a bowl stick in fridge.. overnight..flour absorbs fluid..take out then quick whisk..job done. Best, Rik

[@oldtoad76]

Is this a breakfast dish?

[@BackyardChef]

You may eat at anytime. Best, Rik

[@grantsmith8502]

How much flour and how much Milk ??

[@BackyardChef]

Check description.

[@robin9997]

Proper grub, is that.

[@BackyardChef]

Thank you. Best. Rik

[@stevegawthrop8560]

never have i used 4 eggs, 2 only for a family of 4 and rises every time

[@BackyardChef]

Good on ya - keep doing the same. Best, Rik

[@joannebrown1531]

Rik ide like to send you some money for your site!!! How do I work this,????

[@BackyardChef]

Hi Joanne, thank you very much. There are are a couple of links in the description. Definitely on the the newer videos. Just have to click on one of the new ones - after that I have no idea! Thank you. Best, Rik

[@josephinesullivan5699]

How much of each ingredients? You just state milk and water but no amounts

[@BackyardChef]

Hi Josephine there is a FULL ingredient list in the description - scroll down its there - any probs let me know. best, Rik

[@jimmyniland9721]

You can take the Yorkshireman out of Yorkshire, but you can’t take Yorkshire out of the Yorkshireman!

[@BackyardChef]

Thank you. Best, Rik

[@corimorel2834]

You don't give the measurements of the liquids.

[@BackyardChef]

Oh but I do there is a FULL ingredient list in the description. Best, Rik

[@dereknash3638]

Other than eggs no quantities of flower or milk, you obviously know your quantities but others new to cooking Yorkshires don’t.

[@BackyardChef]

Is it not in the description a full ingredient list? I will check. Thank you. Best, Rik

[@Clive22]

dreadful music, way too loud. why?

[@BackyardChef]

Dreadful - old video too - shocking

[@Clive22]

@@BackyardChef great recipe though! I'm using this tonight