Toad in the hole (personal pan puddings)
video description
Date: 2025-03-21
Related videos
Comments and reviews: 20
JamesLawry
I'm going to nitpick a few details, knowing Adam is a real Anglophile anyway (yes it's a grill not a broiler. In the countries I know in which toad in the hole is a cultural thing, there is no such thing as sausage the substance, there are only sausages and sausage meat. Italian sausages are the American sausage product least like a British sausage in both flavo(u)r and texture, it would possibly be my last choice for this dish. Yes they taste more but not in a good way. Choose a pork sausage with plenty of sage, thyme and black or white pepper seasoning and plenty of rusk/breadcrumb filler for texture. No heat in the seasoning beyond the pepper. Don't cut the sausage in half before cooking! If it's too big, twist the sausage skin to make shorter links, and then cut those apart at the new twists. The entire point of a sausage is that it's a little sealed watertight parcel that keeps in the meaty flavor as it is cooked rather than drying out with a crust like a hamburger. Cutting the skin or poking holes in it compromises the sausage-ness. Yes, sausages sometimes burst when you cook them too fast, but you learn your lesson and turn the heat down next time. Sausage lovers have been known to cry when American chefs see fit to cut a sausage lengthwise and fry the exposed flat sides to a golden brown. That is just unacceptable. I'm always amused when Americans call English sausages bangers with such great relish: in England a banger is a low-quality sausage (too much water in the filling, hence likely to explode with a bang on cooking.
reply
I'm going to nitpick a few details, knowing Adam is a real Anglophile anyway (yes it's a grill not a broiler. In the countries I know in which toad in the hole is a cultural thing, there is no such thing as sausage the substance, there are only sausages and sausage meat. Italian sausages are the American sausage product least like a British sausage in both flavo(u)r and texture, it would possibly be my last choice for this dish. Yes they taste more but not in a good way. Choose a pork sausage with plenty of sage, thyme and black or white pepper seasoning and plenty of rusk/breadcrumb filler for texture. No heat in the seasoning beyond the pepper. Don't cut the sausage in half before cooking! If it's too big, twist the sausage skin to make shorter links, and then cut those apart at the new twists. The entire point of a sausage is that it's a little sealed watertight parcel that keeps in the meaty flavor as it is cooked rather than drying out with a crust like a hamburger. Cutting the skin or poking holes in it compromises the sausage-ness. Yes, sausages sometimes burst when you cook them too fast, but you learn your lesson and turn the heat down next time. Sausage lovers have been known to cry when American chefs see fit to cut a sausage lengthwise and fry the exposed flat sides to a golden brown. That is just unacceptable. I'm always amused when Americans call English sausages bangers with such great relish: in England a banger is a low-quality sausage (too much water in the filling, hence likely to explode with a bang on cooking.
reply
Domdadade
From Yorkshire, God’s own county. This is fine but a good British sausage should be flavourful enough. Not sure what you have experienced here, but it ranges from bland to delicious. Also this is a good standard YP batter but I was brought up on YP with onion, sage, rosemary and thyme in the batter. Rested for a couple of hours min b4 roasting. That would be in a large pan. Expect some more slightly thick pudding at the bottom. Crisp on top and bottom, risen at sides, but pudding like in the middle.
Thank me later.
reply
From Yorkshire, God’s own county. This is fine but a good British sausage should be flavourful enough. Not sure what you have experienced here, but it ranges from bland to delicious. Also this is a good standard YP batter but I was brought up on YP with onion, sage, rosemary and thyme in the batter. Rested for a couple of hours min b4 roasting. That would be in a large pan. Expect some more slightly thick pudding at the bottom. Crisp on top and bottom, risen at sides, but pudding like in the middle.
Thank me later.
reply
benanderson89
I'm going to use hot Italian sausage because I think they taste more.
Skill issue. Buy better sausages. Cumberland work beautifully in this. They also look a big soggy at the end.
Not using oil is a big misstep. Yorkshires are supposed to be crispy. Yours look soggy. Use oil next time and essentially deep fry.
Worcester isn't a colonial interpretation of asian sauce. Fish sauces like this have been developed around the globe independently for millenia; this is simply the more modern British version.
reply
I'm going to use hot Italian sausage because I think they taste more.
Skill issue. Buy better sausages. Cumberland work beautifully in this. They also look a big soggy at the end.
Not using oil is a big misstep. Yorkshires are supposed to be crispy. Yours look soggy. Use oil next time and essentially deep fry.
Worcester isn't a colonial interpretation of asian sauce. Fish sauces like this have been developed around the globe independently for millenia; this is simply the more modern British version.
reply
chair547
Here in iowa, toad in a hole refers to an almost completely different thing. It's food you make for children where you take store-bought bread, cut a hole into it, crack an egg into the hole, and then cook the whole thing in a frying pan so that you're frying the egg while toasting the bread. Very nostalgic food along the lines of pizza boats and chicken nuggets in terms of things that are easy and cheap to prepare for children.
reply
Here in iowa, toad in a hole refers to an almost completely different thing. It's food you make for children where you take store-bought bread, cut a hole into it, crack an egg into the hole, and then cook the whole thing in a frying pan so that you're frying the egg while toasting the bread. Very nostalgic food along the lines of pizza boats and chicken nuggets in terms of things that are easy and cheap to prepare for children.
reply
Molikai
hmm. You cook this in a similar fashion to me. My differences:
I cook the sausages in pan, then cut into thirds - so two smaller peices in each section.
preheat the pan with olive oil - or goose fat if I have it.
and I don't bother with a gravy, serving them typically two per person with mash, sweetcorn, and maybe some saute'd mushrooms.
reply
hmm. You cook this in a similar fashion to me. My differences:
I cook the sausages in pan, then cut into thirds - so two smaller peices in each section.
preheat the pan with olive oil - or goose fat if I have it.
and I don't bother with a gravy, serving them typically two per person with mash, sweetcorn, and maybe some saute'd mushrooms.
reply
ryleighivey7789
I wonder if this is a me thing or what:
What I call a toad in a hole, aka frog in a pocket, is a piece of bread with a hole cut in the center, pan-fried with an egg filling the hole so that they bond together and the toast gets the same oil/grease and seasoning as the egg
Basically, a nice pan-toast with a built in egg
reply
I wonder if this is a me thing or what:
What I call a toad in a hole, aka frog in a pocket, is a piece of bread with a hole cut in the center, pan-fried with an egg filling the hole so that they bond together and the toast gets the same oil/grease and seasoning as the egg
Basically, a nice pan-toast with a built in egg
reply
DaremKurosaki
This is one of the many times I've looked at a recipe for something my family makes only to find out it's COMPLETELY different.
Our Toad in a Hole was basically egg on toast in a bowl (a bit more complicated, but essentially.
I always wonder if my family did this on purpose to confuse people or they just didn't know.
reply
This is one of the many times I've looked at a recipe for something my family makes only to find out it's COMPLETELY different.
Our Toad in a Hole was basically egg on toast in a bowl (a bit more complicated, but essentially.
I always wonder if my family did this on purpose to confuse people or they just didn't know.
reply
cryptotooth
Aight' marra theys some crackin' toad int' ole's there propper yam made like Arr mam used to do.
Im a northerner, a classic dish. damn. Cant beat a good toad in the hole with some gravy. Very happy childhood memories of it being served up with mash and some steamed carrots after school
reply
Aight' marra theys some crackin' toad int' ole's there propper yam made like Arr mam used to do.
Im a northerner, a classic dish. damn. Cant beat a good toad in the hole with some gravy. Very happy childhood memories of it being served up with mash and some steamed carrots after school
reply
jimv1983
Can anyone give a definition of what British people call pudding that actually applies to all things they call pudding Sometimes it's sweet. Sometimes it's savory. It can be a bread or it can be a kind of sausage (but not all sausage. Sometimes it's baked but sometimes it's steamed.
reply
Can anyone give a definition of what British people call pudding that actually applies to all things they call pudding Sometimes it's sweet. Sometimes it's savory. It can be a bread or it can be a kind of sausage (but not all sausage. Sometimes it's baked but sometimes it's steamed.
reply
franciscopozole
As a student I would make toad in the hole in a Lurpak bread tin I got free from the super market. Pile of roasties on 1 side and peas on the other fill that sucker up with gravy and I had my solid calorie intake for the day. And maybe the next day too.
reply
As a student I would make toad in the hole in a Lurpak bread tin I got free from the super market. Pile of roasties on 1 side and peas on the other fill that sucker up with gravy and I had my solid calorie intake for the day. And maybe the next day too.
reply
Craiggivesafk
Adam, mate, these are the best Yorkshire puddings I've ever seen an American make. I give you a solid 7/10 it would be higher, but you didn't make them like my Nana. Too much flour in the gravy, but you're a better cook than me, so I'll let it slide.
reply
Adam, mate, these are the best Yorkshire puddings I've ever seen an American make. I give you a solid 7/10 it would be higher, but you didn't make them like my Nana. Too much flour in the gravy, but you're a better cook than me, so I'll let it slide.
reply
Rossy167
Yes! I say this on every video Adam does on British food. I have mad respect for him for covering our cuisine with respect and curiosity. He feels like the only person on the internet who is capable of talking about us without being rude or insulting.
reply
Yes! I say this on every video Adam does on British food. I have mad respect for him for covering our cuisine with respect and curiosity. He feels like the only person on the internet who is capable of talking about us without being rude or insulting.
reply
yeroc4638
I might have heard of Toad in the hole before, but would have never thought to make it. Thank you, Adam, for coming up with these kinds of modern takes on traditional foods. You've emboldened me to try these kinds of dishes from all over the world.
reply
I might have heard of Toad in the hole before, but would have never thought to make it. Thank you, Adam, for coming up with these kinds of modern takes on traditional foods. You've emboldened me to try these kinds of dishes from all over the world.
reply
fprintf
Italian sausage Ugh, that doesn't go with them at all. Yes to using proper British links, as bready and relatively milder as they are. American sausage just doesn't taste the same to me, and Toad in the Hole suffers as a result.
reply
Italian sausage Ugh, that doesn't go with them at all. Yes to using proper British links, as bready and relatively milder as they are. American sausage just doesn't taste the same to me, and Toad in the Hole suffers as a result.
reply
aragusea
I grew up with toad-in-the-hole being a piece of bread with a large hole in the middle, fried with an egg in the hole. Absolutely delicious!
I could see both versions together being a fantastic breakfast, lunch, or dinner
reply
I grew up with toad-in-the-hole being a piece of bread with a large hole in the middle, fried with an egg in the hole. Absolutely delicious!
I could see both versions together being a fantastic breakfast, lunch, or dinner
reply
garchompy_1561
is it fair to say that worcestershire sauce is a colloquialisation of south east asian fish sauces when fish sauces such as garum have been made independantly in europe and britain for thousands of years im not sure
reply
is it fair to say that worcestershire sauce is a colloquialisation of south east asian fish sauces when fish sauces such as garum have been made independantly in europe and britain for thousands of years im not sure
reply
pXnTilde
When I was growing up I knew toad in the hole to be a piece of bread with the center punched out like with a biscuit cutter, and then fried in a pan with an egg in the center. I liked them with a little bit of syrup
reply
When I was growing up I knew toad in the hole to be a piece of bread with the center punched out like with a biscuit cutter, and then fried in a pan with an egg in the center. I liked them with a little bit of syrup
reply
FRESHNESSSSSS
I'm from Yorkshire and I'm obviously appalled.
Not really.
It was alright. Italian sausage is an affront but as my mate's Mum used to say, you can't get good English sausage in the states anyway.
reply
I'm from Yorkshire and I'm obviously appalled.
Not really.
It was alright. Italian sausage is an affront but as my mate's Mum used to say, you can't get good English sausage in the states anyway.
reply
KC_Streams
I like to do a big toad in the hole and then extra Yorkshire puddings to go along side it. But that's because Britain hasn't been plagued by the scourge of keto-fanatics so we can carb-out guilt free
reply
I like to do a big toad in the hole and then extra Yorkshire puddings to go along side it. But that's because Britain hasn't been plagued by the scourge of keto-fanatics so we can carb-out guilt free
reply
vera599
Thank you for keeping this short - over the last few years there has been a change from 8-10 minute videos towards 20 minutes or longer. Also I love Yorkshire puddings. Gonna give it a go this weekend.
reply
Thank you for keeping this short - over the last few years there has been a change from 8-10 minute videos towards 20 minutes or longer. Also I love Yorkshire puddings. Gonna give it a go this weekend.
reply
Add a review, comment
Other channel videos
