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.
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 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 😊
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
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.
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!
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 🙂
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! 😋
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
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.
This is awesome!!!! Brilliant, adding the mustard and Cheddar cheese to the potatoes.
Thanks! Glad you like it! 😊
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 😊
Frog in the Bog!
😂
I like mustard onion gravy with toad in the hole.
Nice! That does sound great 😋
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 😊
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!
Definitely making this this week! Maybe with a side of peas
Enjoy! 😋
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 😊
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! 😊
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! 🙂
Gorgeous!
Thank you! 😊
looks amazing
Thanks! 😊
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 😊
A really class video presentation. You'll go places mate.
Thank you! 😊
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 🙂
I love the individual ramekins!
Where’s the peas? 😳
Haha good shout, I didn’t have any when I filmed the video 😂
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!
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 🙂
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.
MIAM!!!
You have such a friendly accent Ross😄
Thank you! 😊 Us midlanders are a pretty friendly bunch 🙂
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!
God bless America
The pilgrims escaped for two reasons food like this and religion😢. 🇺🇲
🤣🤣🤣
bet they would come back ,now .
No peas?
To pea, or not to pea was indeed the question - I wish I had tbh but there you go.
Need some color variety...
Thanks for the feedback! Totally agree, will try to action it in future 🙂