proper British Toad in the Hole and Yorkshire puddings
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- Опубліковано 8 вер 2024
- How to make Toad in the Hole and Yorkshire puddings, traditional British comfort food. This is how Yorkshire mothers made the pennies go a little further at dinner time but as with budget cooking around the world it is often the best. Served with lashing of onion gravy this toad in the hole is just lovely.
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Toad in the Hole /Yorkshire puddings / Onion beer gravy
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Toad in the Hole
For the batter
Equal volume not weight of the following: Eggs - plain flour - milk and a pinch of salt
Eggs 6
Plain flour 185g - 6.5oz
Semi skimmed milk 293g - 10.3oz
Salt 1 pinch
The rest
Sausages of your choice 6
White onions 2
Herbs of your choice bay - rosemary - sage
Beer or cider 500ml - 0.9 pints
Chicken stock 250ml - 0.45 pints
• The secret to making t...
Plain flour 1 tbsp
After 18 minutes of adverts, I finally got to enjoy this cracking cookery lesson from Uncle Matt. Once again, a perfect example of true craftsmanship.
Nutter, you don't have to watch all the ads mate. But I appreciate the dedication
@@icouldbewrongicouldberight cultural appropriation?
No problem with one little ad ...in order to see such good Videos!!! Cheers...😊
I cant decide if I watch for the recipes or the entertainment value. This is a weird name for a dish but I am trying it for sure.
Thanks Uncle Matt! I have a beef brisket and gravy on the go in the Instant Pot, potatoes roasting in the oven in duck fat I rendered from a couple of breasts (thanks for your duck videos!), pumpkin roasting to smash/mash, and decided I need to try Yorkshire puddings for the first time ever as well. I don’t have a muffin tin so will be using a couple of mini springform pans and did a batter with 2 eggs coz I only want a couple. I’m looking forward to my dinner!
I've made this with boned out Lamb forequarter chops (pre seared) tomato fried off with onions under and it was a weekly family favorite
That sounds amazing
@@unclemattscookerylessons haven't made it for years think it's time. Originated because I'm not a fan of sausages but love lamb, needs herbs of choice of course
Dude, where were you on Christmas Day when I needed this??? Awesome awesome video
Just for you fella
Looks great Matt....
👍👌And yet another brilliant dish thank you 🏴🇿🇦
Thank you..looks great! 😊
Ooh my soul that looks delicious 😋🤤
looks delicious and mouthwatering thank you Matt
Seriously good, chewy batter, multiple tastes going, onion gravy spot on....
Yes!! You sir hold the keys to my heart. Tomorrow is Sunday and I might just have to make it.
I stole your slow mo pan toss idea, hope you don't mind Sonny
Uncle Matt's Cookery Lessons haha! I don’t think I can take credit for that move...
@@thatdudecancook what have you got planned for your next video Sonny?
I'm planning a gnocchi dish, haven't made it for years.
Uncle Matt's Cookery Lessons great idea! I haven’t made a video since bread pudding! Got busy with private cooking and got rundown a bit. I used to have to make crazy amount of gnocchi, I’ll look forward to your video!
Mate ....... what a winner!
Beautiful looking food mate. That gravy looks superb. I did your Christmas gravy. Man, I had to have a piece of bread dipped in it. Im now , no longer Arnold Schwarzenegger's body double.lol.
Add a little vinegar to the yorshire pudding mix and you will get extra crispy yorkshire puddings, ya welcome from the north (Middlesbrough), Brilliant video as always
Never heard of that before, I'll give it a try thanks
Peasant food is best food
Definately the best comfort food comes from the peasants, thanks
As an American, all I can say is, "Yum!"
Great Yorkshire puddings; you make it look so easy. Can the batter be used for anything else? Maybe sweetened, or used as a faux choux pastry? Just a thought.
The French have a dish called clafutis, usually with fruit especially cherries. It is somewhere between a sponge and a sweet Yorkshire pudding.
I'd say no to it replacing choux pastry but anything that goes with pancakes would work with this batter.
im a bit stupid when it comes to weights and fluid measurements. Can you help me figure out what you mean? How do I get the same weight in eggs as I do flour if one is measured differently?
Hi Kelly the measurements are about volume and not weight, so what I do is crack my egg or eggs into a measuring jug and note the volume i.e 1 pint or 2 fl oz or 300ml etc, then measure the exact same volume of flour and milk so you have equal volume. I jokingly said in the video that you could use a shoe just to make the point. You can use a cup, a glass whatever you want. Hope that helps? Food luck
@@unclemattscookerylessons Oh gotcha! I'm going to make this in just a bit. Thanks for the help and fast reply!
@@unclemattscookerylessons just coming back to tell ya it turned out brilliant. Made it just as you did in your video, using cast iron pan and the same herbs. Very nice! Can't wait to try more.
Yum. Totally adore Toad-in-the-Hole. But for the life of me, I simply cannot make Yorkshire Puds......every attempt in 30 years has ended in disaster.
Thank you, why not try this equals recipe and experiment with it, hot oil helps too. Good luck
Mine always a hit or miss event (soggy bottom even when the tops perfect). Have a theory : I use an electric oven not gas, maybe that makes a difference?
There was still some stodge right in the centre of the toad, if you make smaller dishes you have a better chance of no stodge.
The Yorkies are easier to get right, the most common mistake is thinking they're ready before they are fully cooked.
@@unclemattscookerylessons I also add some Colemans Mustard Powder, gives a bit of Ohhh, Ahhh, Zummey Zummey
6 eggs are a lot.not everyone can afford to use all in one go .
How dare you! Yorkshire puddings? Your not from Yorkshire. That's cultural appropriation.
You made me hungry. I'm off to the chippy. Fish n chips with.... ahem.... curry sauce.
I considered doing some icky thump commentary but couldn't pull it off. Enjoy your curry sauce