The Most UNDERRATED British Dish Of All Time | Toad In The Hole

[@kitinchley2435]

I prefer my toad in the hole a bit crispier instead of cakey so I use a metal roasting tin instead. Allows more of the heat through and you get nice big crispy edges ready to soak up the gravy!

[@dh1380]

As an Englishman I have to say that looks like a God tier toad in the hole. My thing with getting the batter to rise is to use a metal baking dish so you can take it out the oven and have it sat on a hot hob (stove top) before adding the batter. It should begin to rise almost immediately on contact.

[@George-zx5dk]

That’s a decent tip mate, takin that one. Always struggled with that bit.

[@oldkipper]

after failing with the batter my kids renamed it frogs on the beach...

[@davidpaylor5666]

@@oldkipper First time I tried it it went flat so my kids replaced the "oa" in toad with "ur". We still call it that.

[@Stormyweld05]

The disappointing moment when you add the batter to the pan but there's no sizzle. 😭

[@George-zx5dk]

@@Stormyweld05 it’s the panic that gets me. Trying to get the sizzle in time so I end up panicking and throwing batter all down my chest

[@howler5000]

I’m a huge fan of most English dishes that I’ve been able to try. This one looks right up my alley!

[@daveuppercut1]

I could just eat that gravy on its own

[@davidbuben3262]

Yup. I thought...make a really good hamburger and pour that gravy over it, just drenching it, then knife and fork.

[@thatdudecancook]

I’m with you! Gravy boy for life

[@CrumbleLives]

Same here!! 😀

[@davidparker.2227]

@@davidbuben3262 Hamburger!!? Knife and fork!!?? 😨

[@lisabishop6266]

I LOVE colcannon!!! I have gotten many of my neighbors to try it and now they make it too 😂 Funny story but colcannon was why I got my 1st haircut 😂. I was maybe 7 and my hair was almost to my butt. My mom let me do the colcannon for St Patty's day and umm, I forgot to tie my hair back and it got all tangled in the stand mixer and the only way to free me was to cut me loose 😂😂😂 Yea, we had NO colcannon that yr 😢😢😢

[@jfomega]

I'm British and I freely admit that is best looking toad in the hole I have ever seen. You cooked it without burning the sausages kudos. I would have used a beef gravy and included boiled cabbage as a side, because it just works.

[@Ben-mu7od]

My guy, I must say I'm really liking your videos, especially how accessible you make the recipes, with easy substitutions and tips that home cooks can implement

[@greenfire9402]

Love how cordial and thorough you are! Us newbies are grateful for that!

[@joshkolchins7753]

Sonny, I’m so stoked you posted this. I’m obsessed with Toad in the Hole. Never made it and I’ve watched all the Brits do it: Jamie, Gordon, Marco (and some lesser lights) but your version is the one I’m making tonight. If only I could find genuine Cumberland bangers…

[@thatdudecancook]

Have fun and happy cooking!

[@Dreyno]

Just look for sausages with cracked black pepper. They use black and white pepper and some herbs but a good pork sausage with lots of black pepper is near enough.

[@CrimeVid]

I’m English,and I bloody hate sausage toad !

[@baldieman64]

Just use "Italian sausage". Decent sausage can be found in the UK, but most of what you'll find is breakfast sausage, which is no good for this.

[@pathiggins4455]

I tried and tried to find bangers without luck and Italian sausage tasted too much like...Italian sausage. I found Johnsonville Stadium Brats. A very mild pork sausage. They are pre-cooked so you only need to get a little color on them before using them in the recipe. I've also used fresh Botifarra sausage and those were really good too.

[@Milaandlukeliketodostuff]

My family are from Newcastle upon Tyne, I have fond memories of Yorkshire puddings and toad in the hole growing up.

[@woohunter1]

“This whisk, I got at an antique shop, so I know it will never break”. Truer words were never spoken my friend.

[@michaelscheffler6073]

I followed your recipe exactly when I made this for my elderly, still very English (after 60+years in Australia) mother. At first she could not believe it needed to have 6 whole eggs - who could afford to put 6 eggs into a Toad in the Hole? I told her "mum, the dude can cook". But, upon seeing and sampling the result, she conceded it was very nice indeed! Even though Australia is THE land of Vegemite lovers I will probably only use one teaspoon's worth in the gravy next time. Oh, there will definitely be a next time! Well done 'dude who can cook'!!

[@caravanlifenz]

Same in New Zealand. Adding six eggs into a dish is for rich people only 😂

[@LL-lj1kq]

My mom found Yorkshire pudding in joy of cooking in 1960s, in my life I never made roast beef with out it. It’s excellent

[@orbtastic]

The trick to getting the batter to rise is refrigerating the batter for a couple of hours or longer, having the oil in a metal roaster SMOKING HOT and not opening the oven again until it's time to come out. Also, use thyme in the batter for a flavour enhancer, I find that it can be overly eggy otherwise. Djion mustard helps too.

[@___drgnsnbacon4tw___138]

This man just doesn't miss. Come for the recipes, Stay for the appliance abuse.👍👍👍

[@DigitalEkho]

the bashing of the fridge is getting old tho yeah??

[@F.Andre1377]

@@DigitalEkho not really!!!

[@jenr5426]

@@DigitalEkho Hey, everyone needs an outlet for their aggression. I just wonder what that poor fridge ever did to earn so much wrath....

[@secretforreddit]

Already can tell this is gonna be amazing, I can't really imagine a more perfect food than toad in the hole!

[@thatdudecancook]

It’s always so enjoyable

[@doordash-nh1ih]

​@@thatdudecancook "perfect food" tho? 😂😅😂😊

[@ECCENTRICERIC69]

@@doordash-nh1ih It is perfect comfort food and cheap as chips. If done properly like here it is sensational especially on cold nights!

[@Katalinmason]

I’m on a keto diet and this is not a recipe that would normally be in my rotation - BUT - this would DEFINITELY be a #1 cheat day choice!! It looks phenomenal. Flavorful basic food at its best. Thanks for sharing!

[@Taylor314T5]

Perfect recipe. As a Yorkshire man born and bred, I can confirm this is on point. Made it tonight following your recipe and it was great. Can’t get British bangers in the states, but I’ve found brats to be a fair substitute.

[@jeanwinders9556]

British food online like Aykroyd bakery or Hometown Meats provide frozen scotch pies bangers plus hp sauce, clotted cream. Google british foods it's a little bit home. Cheers!

[@jaquestraw1]

So I made this for dinner last night and it was excellent! Even had some marmite for the gravy. This is definitely a keeper

[@leebritnell2405]

When I was a kid(late 60s,early 70s) three wasn't much money coming in,but our Mums kept our bellies full:Stews,steak and kidney pud,Bacon and onion pud(NEVER tasted anything so good),pork belly strips,breast of lamb AND golden syrup pud,BlackBerry pie.Healthy eating people would have a fit now!

[@simoncatt95]

I make this with Lincolnshire sausages, and use sage instead of thyme in my onion gravy.

[@-8l-924]

wow what timing. a few days ago I saw an incredible dish somewhere and a person said it was called “toad in the hole.” looks amazing, can’t wait to try this out. TAKE THAT, FRIDGE!!

[@joeblack4436]

I respect your using Marmite in cooking. I use Bovril which is similar. Really works. Even for Bolognese.

[@basher50]

We have "Chop Toad," crisp up some lamb chops and use them instead of the sausages, the lamb fat adds so much flavour.

[@VallornDeathblade]

A tip for the batter. You can make the batter in advance and leave it to resta bit. That helps to remove some of the lumps and prevent you from having to whisk it as much.

[@danielstone9978]

We are the same you and I. Marmite in the gravy is the dankest. I like a little dollop of English mustard too 😋

[@TheProductiveProcrastinator]

Looks tasty, but it seems the oil wasn't hot enough when you poured the batter in, hence the small rise. When you poured that batter for your Yorkshires that had the reaction you want to see.

[@JammyGit]

My missus and I have been cooking toad in the hole for the last few years. We were talking about foods we remembered from childhood, and toad in the hole was on both of our lists. So we resurrected the holy toad, and haven't looked back since. We cook it every couple of weeks, or whenever we've got sausages that need eating, and serve it simply with some broccoli or cabbage, mashed potatoes and gravy, job's a good un. What's not to like about the holy toad? It's sausage and Yorkshire pudding for christs sake 😛

[@houstonceng]

I was always told that real “Toad in the Hole” uses pork chops. This is “Sausage Toad”. We don’t use as many eggs in the batter so the “hole” is crisper.

[@IanBA013]

Maybe I missed it, but is there an origin story to the fridge in the back yard?

[@set921]

For easy to scale amounts use equal volume of eggs, flour and liquid. The milk should include a tablespoon or two of water. Don't forget the salt. I always use high heat of 450.

[@cteddyb9149]

As someone from Worcester, I am glad to finally hear an American pronounce Worcestershire Sauce correctly!😂

[@patagualianmostly7437]

Ah! But he was born in the UK! (Now, if we can just get American plumbers to say "Solder" instead of "Sodder".........I mean....come on!)

[@Dreyno]

@@patagualianmostly7437’erb. ‘erb. 😣

[@jaengen]

Something called Toad in the Hole doesn’t really initially tickle the taste buds.

[@rolandropnack4370]

​@@jaengen can I have your serving then?

[@isekaiexpress9450]

Someone doesn't call it a Wustersauce? I only call it Worrshester when i want to annoy someone.

[@VampyRagDoll]

Thanks for inspiring me with what to make for tea. I used pork and apple sausages too. Son 2 loves it nobody else is home yet but he’s really happy.

[@davidbuben3262]

Looks amazing Sonny. My next project for sure. Right now I'm in the process of making braised Polish cabbage rolls that one of the aunts used to make. So good.

[@mishbeep]

Looks amazing and completely traditional. One of my all time favourites and super simple to make

[@gavinspencer399]

My man!! I've ben putting Marmite in my gravy my whole life. Did it just yesterday in fact. The secret ingredient, a secret no more. Haha.😆😆

[@muchopomposo.6394]

Aww, Doood..! One of my all time favourite meals, here in good old Blighty..! 🎉👍🏻

[@michaell.maynard6989]

Looks great! I prefer no convection and higher heat for puds. Having experimented both ways, I tend to get more rise without convection.

[@patagualianmostly7437]

My late wife, a Chilean lass, used to make Yorkshire Puddings when we lived in the UK. We would often invite my Mum & Dad round for a traditional Sunday Lunch. Beef, Chicken, or Pork.....and she would do these marvelous Yorkies, and every time they were perfect. She was always complimented on them of course, but I would catch my Mum giving Dad a wry sort of smile...which of course piuzzled me somewhat: I asked her about it.... why "that look?"....and my Mum (who was a brilliant cook herself) said, "Aw, come on, there is no way a South American girl can make Yorkshire Puddings that good....they have to be from a packet of Aunt Bessies or something!" I assured Mum ,they were absolutely made from scratch by my wife...... Mum was so apologetic..... that she had been so mistaken! 🤣 Thing is.. we never had a fan-assisted oven....just a basic conventional....but my wife never failed to produce the best ever -Yorkies" in a variety of ovens over the years. I agree with you, slightly higher temp......and rotate the tray 180° halfway through.... VERY QUICKLY of course! Good Luck!

[@AT-ix7rc]

British here 🙋‍♂️ I haven’t had toad in the hole for years but that looks awesome! Decent sausages too. It would be criminal to make it with hot dog sausages!

[@stephensano9156]

Besides being wonderful chef and KZbin personality, Sonny you are the funniest Martial Artist ever!

[@eamonstynes440]

I made and make this for my now grown up family, always really good, love onion gravy. A few years ago daughter was vegetarian, so did a vegetarian sausage version, some adjustments to gravy, but we made it work.

[@mattymattffs]

I grew up on this dish. The sausage was always cut up into bite size pieces though. That way you can cut it like a pizza or something

[@dorsetdumpling5387]

A hack for a non-traditional toad: cut the sausages into chunks and part cook in a frying pan with chopped onion and bell peppers. Use duck or beef fat in your toad pan, and when really hot from the oven, pour half your batter in- this forms a protective layer of part cooked batter on the bottom, - then add your sausage mix, and the rest of the batter, then quickly back in the oven. This way your toad shouldn’t stick to the dish and you can lift it out whole for presentation!

[@Obsid_Ian]

I cut my sausages up into 3 pieces and cover them with batter mix so when they are cooked they poke out the top, hence the name of the dish. Nice tip on cutting onions btw.

[@philrmcknight]

I never get tired of Sgt. Gilbert reporting for duty.

[@stevetaylor1904]

Classic recipe to remember. All the threes. Three eggs, 300g flour, 300ml milk

[@Ali-Bee]

we've been making Toad in the hole more or less just like this for years as a family meal. There is one thing that lifts it even higher though... bacon! wrap the sausages in it (making them pigs in blankets) and it turns a great dish into an even greater one!

[@awaitingbacklash5043]

Blanketed Hog-toads in a hole?!

[@MrGrimsmith]

Looks good, personally I'd say your batter is good as it's supposed to have a crunch on the outside but be soft enough to act as a gravy sponge on the inside. They're no good if they shatter when you stick a fork in 'em! I'll try the gravy with Marmite as that does sound great but we do a similar one but with a dessert spoon of mango chutney in it as the sweetness just rounds out the pepperiness of the sausages - we use Lincolnshire rather than Cumberland as they're the local equivalent and they tend to have a touch more black pepper and sage in them.

[@fredholmes6284]

For the best results u've got t use beef dripping, if ya can't get dripping use lard never oil & wait till it starts smoking then put ya batter in 👍

[@n8nate]

Great traditional recipe. I usually use beef stock instead of chicken and Bovril instead of Marmite for extra beefy goodness. Great content BTW 👍🏼.

[@peterdnreynolds777]

Yum!! Looks amazing!! Greetings from England, as the saying goes: the way to an Englishman's heart is through his stomach. Hope all is well, take care

[@robanderson473]

Mmmmm, love the old toad in the hole. We also used to call it frog in a bog! Either/either, just yumshie doo!

[@kisutis]

First time I saw this dish! Looks tasty and perfect for winter:) so curious will try to make it! Thanks for sharing! ❤

[@christopherdancel8522]

The utensil twirls are like rock star drummer! Fridge got it good, snap!

[@jsimes1]

I don't know why I always thought Toad in the Hole was like an egg in the middle of a piece of toast or something like that. I have a metric ton of bangers that I made for my wife last year (Scottish) so I'm totally making this!! Although the Bangers and Mash recipe I use says to use cheap ass package onion gravy ... I might try the real gravy but I gotta get some Marmite!

[@philipsmith6561]

Okay, I'm not crazy. That's what I've always known as toad in a hole too.

[@blackwivesmatter9040]

The egg in the middle of toast was always called "Bird in the nest" where i grew up

[@SimonWitt]

Aussies call the egg in toast 'toad in the hole'. When I moved over here it became a sidequest of mine to knock that out of anybody's head that I could and replace it with a proper Toad In The Hole

[@patagualianmostly7437]

@@SimonWitt Well done Simon! I lived in Australia for a couple of years, as a child I never heard Egg-On-Toast referred to as anything else TBH....But it would have irked me too! Tradition is tradition....and shall not be changed by rebellious scallywags!

[@markjones127]

Marmite isn't a common addition to onion gravy in the UK, I add Miso paste, Wholegrain mustard and a little honey, can't have onion gravy without mustard really.

[@papaspears5035]

I'm 40yo. Why do I get so excited when Sargent Gilbert rocks his peppery little ass up? Love the channel bro. Hi from 🇬🇧

[@georgeprout42]

Kudos for the attempt, but you missed on the hole part. It swelled up a bit but should be about 6" high. Hotter than that. Spinal tap levels. If you get burnt from nuclear level oil splashes then you're about there. With time you'll make it without getting second degree burns, but the texture is completely different once you nail it.

[@shashipancholi]

6:38 *core memory unlocked*

[@glenmale1748]

Vegemite or Marmite is an absolute must for every gravy.

[@DiegoWebberos]

Marmite in gravy! How have I lived for this many years as an Englishman and not known this! Thank you!

[@stevehaddon151]

It goes great in spag bol actually anything with mince!

[@katiequimby5576]

Great onion cutting tip!

[@mej6519]

theres lots of variations on the gravy, my grandad liked it really stodgy so he could spoon it over and yet my dad liked it really thin like dishwater. i agree with others who commented about using a metal baking dish tho. served with mashed spuds, carrots and fresh peas and onion gravy over the top of the lot, a proper uk family staple.

[@ControlAllDa1337]

I usually set the oven to max temperature (250c) for toad in the hole. Seems to make it rise really well

[@TheChristKnight7]

Hit up an HEB Plus in Austin as they have extensive international product - I've seen Marmite in SATX at an HEB Plus. Hope that helps 😊

[@mnicrashSoren]

I made this today and it was super good...... the more I think about this dish I want to make it again asap

[@BendyWoodStudio]

My mom used to make this with brats when I was a kid. We live in WIsconsin.

[@MrPariah1969]

Outstanding Dish.. have had it many a time over my Life.

[@etm567]

You should read Kenji Lopez Alt’s article on Yorkshire pudding. He tested everything, over and over. Don’t chill the batter, and let it rest overnight, preferably. He tried it all ways, over and over. The longer it rests, the better flavor. And room temp batter rises better. Check it out.

[@ceerstar851]

I wonder if his neighbors ever look out the window like "WTF??".😂😂 "Honey!! Come see!! The neighbor os in his yard being weird again"😂😂

[@papaspears5035]

Bangers and mash btw was a kids show in the 90s in UK with the badger...remember?

[@tomwalsh6774]

goes a treat this with a bit of English mustard or Horseradish on the side

[@darkstarunderground]

I came here to learn full-body wisking.

[@El-Rico]

Marcus eating like a real gentleman.

[@Dan_Boston]

You can put that gravy on a flip-flop 🤤

[@jokesinyourpants]

perfect once again mr dude

[@atx0025]

I believe I just fell in love. Did you just quote "Bangers....my Beans and mash" from Get Him To The Greek? 😆 🤣

[@deeannhansen1469]

Looks delicious!! Could put that gravy on tons of food!!

[@MrBob714]

Nice pinoaks in your back yard, the pool noodel bit turned out very funny.

[@Knightcommander69]

My favourite food of all time. I LOVE toad in the hole.

[@jeor1298]

Hot roux cold liquid no lumps - chef john, patron saint of foodtubes

[@deeteeemmsixtwotwo]

I just adore your goofiness😂

[@caravanlifenz]

My British grandmother always used to make this when we were kids, and we'd always ask where the "toads" are. Apparently the sausages are the toads.

[@davidmitchell1391]

As an Englishman, the only comment I have to make is that in traditional English cooking oil has no place. Pork sausages must be fried in lard (solidified pork fat) and beef sausages in dripping (solidified beef fat). Apart from that, just as my Granny told me how to do it. Well done!

[@paulrutland4850]

You need some English mustard with those, takes it to the next level

[@samtaholo]

Sounds good!

[@MrBirchieBirch]

Decent effort. Top tip... Use a black metal non-stick roasting pan and heat the oil on the stove top rather than the oven. You want the oil to be smoking before adding the batter. Once in, under no circumstances do you open the door until its cooked!

[@dennyterrio1942]

good lawd! on this side of the pond we measure the eggs...then use that as the measurement for the other two ingred.

[@an0Nnn88]

In Australia you can find huge amount of Marmite and Vegimite in every grocery store xD

[@Aquablecs]

I made toad in the hole for the first time like 2 months ago, damn I wish this video had existed!!

[@joeleonard1314]

Dude, every time you make a roux, you tell us to go little by little... but honestly, I add 50% of the liquid, whisk, then the last 50% and whisk again and it always comes out smooth and delicious. So I don't think all that extra work is necessary.

[@ravingranjeev]

"im a busy guy" procceeds to beat the crap outta his fridge

[@Anthony-ym6iz]

Keep the batter in the fridge before use, hot oven and never open the oven door before you take it out... I am a Yorkshire Man and know my puddings and toads. Get the oven blasting and don't peek!

[@themightyjt]

Add some smooth, buttery mash and some peas and welcome to joy town. Great job, perfect TITH

[@ih8thishandle]

50 States 50 Plates: New York Garage Plate from Rochester (I have a homemade recipe) Chicken Spiedie from Binghamton (I can send you some marinades to build a recipe) City Chicken from Binghamton (boneless chicken thighs, seasoned and breaded, deep fried then baked with red hot)

[@justinslaybaugh4476]

We need the refrigerator beat down montage compilation lol

[@williamwright9079]

Dude! You CAN cook! lovin the videos.

[@jducky3643]

It rises better if you leave to rest batter at room temperature ✌️

[@u235u235u235]

yes. unfortunately, i made it according to his directions and my cold batter didn't rise enough. i'm guessing he's worried about microbe growth and doesn't want to get people sick? but if you're starting off with cold eggs and milk it shouldn't be an issue with 1 hour on the counter. my pudding didn't rise much at all except at the edges. disappointing actually.

[@BeeRich33]

7:22 A little crowded? Looks like Church & Wellesley on a Friday night.

[@davidpaylor5666]

Good effort there, very creditable. Only improvement I can possibly offer is to use either beef dripping or lard instead of oil, it adds another layer of flavour. Also when adding the batter I don't take the pan out of the oven, I use a ladle to add the batter to the pan while it's still in the oven. Always burn the heck out of my hand doing it but it's worth it for the extra rise you get. If cooking doesn't hurt you're doing it wrong.

[@lucylane7397]

She should always be animal fat as you can heat it up more without smoking and tastes better and healthier

[@South3West77]

Definitely My favorite cooking channel, along with my co- favorite, that super talented culinary vixen, Sheen's cooking channel .

[@F.Andre1377]

Greetings from UK 🇬🇧

[@JB-ud2fr]

As a home grown thoroughbred yorkshireman this is just heaven!! Nice to see our friends from across the pond appreciating some gold ole classic british grub 😂😊