Patreon Only - Toad in the Hole
Added 2020-05-02 09:00:02 +0000 UTCWas it a disaster? Was it beautiful? You can probably guess.
Comments
Great ideas, thank you!! Haven't tried bubble and squeak yet!
Adventures and Naps
2020-05-06 18:49:27 +0000 UTCAww your poor Dad being isolated in quarantine. Gawd bless βim! Hope he enjoyed the result. Deffo the dish cooled down quickly, thats prob why the bottom didnβt cook properly. Needs to be sizzling hot as u pour in the batter. Have u tried bubble n squeak yet? Would also be intrigued seeing your reaction to really old British tv shows and movies. Such as Carry on... and on the buses, only fools and horses, et al.
David Brant
2020-05-06 18:46:31 +0000 UTCHi Alanna,you are a lot more comfortable in the kitchen compared to the pancake video,the pancake video was hillarious
Jason Weight
2020-05-05 15:59:48 +0000 UTCGravy!!!
Adventures and Naps
2020-05-05 13:23:58 +0000 UTCI want to try and cook that now. Question: Is there any sauce that is traditional served with it? HB brown sauce?
Edward TheJust
2020-05-04 23:54:00 +0000 UTCThank you so much!!!
Adventures and Naps
2020-05-02 22:42:06 +0000 UTCLooks good lovely lady,when`s the cook book coming out.
Graham Lavers
2020-05-02 22:03:31 +0000 UTCOkay so now I'm hungry! I was a professional chef for many years and Toad in the Hole was my nemesis. I could just never get it right when i needed to! You nailed it, if nothing else it beats the sausage pancakes I've produced over the years. Love the cooking vids.
Oliver Langan
2020-05-02 21:13:51 +0000 UTCLooks great for a first attempt ππ
jason hatton
2020-05-02 16:52:59 +0000 UTCNeeds gravy!!
Jim On Toast
2020-05-02 15:13:35 +0000 UTCIn North America, most folks wanted white eggs back in the day. Probably because most people got their eggs from their own chickens or friends. White eggs were not as common and were "fancy" eggs. Now days, most of the folks around here didn't see colored eggs until the organic thing became big. So now the colored eggs are "fancy". At work, we have folks selling eggs from so many breeds of chickens we get all kinds of eggs including bluish looking ones.
The Raven
2020-05-02 14:53:24 +0000 UTCAm I the only one that heard that the package says Canadian raised sausages? Dang, that would save a few steps if you could just raise sausages wild. Now I want to raise sausages in my back yard! They probably smell better than hogs. I wouldn't have to go slop them if they are not in a pen. What do free roaming sausages eat? Do you have to feed them organic spices so they taste better? π€£
The Raven
2020-05-02 14:48:09 +0000 UTCThanks for the video and your toad in the hole looked good, I hope other family members tried it and enjoyed it
Sarah Hogg
2020-05-02 13:44:06 +0000 UTCThank you so much!
Adventures and Naps
2020-05-02 12:55:20 +0000 UTCOut of all the things to drop, one sausage is probably the best lol
Adventures and Naps
2020-05-02 12:55:11 +0000 UTCThanks so much Stewie!!! Hope you're doing OK, too!
Adventures and Naps
2020-05-02 12:54:41 +0000 UTCSounds beautiful!
Adventures and Naps
2020-05-02 12:54:20 +0000 UTCNot terrible for a first try!
Adventures and Naps
2020-05-02 12:53:52 +0000 UTCThat sounds wonderful!
Adventures and Naps
2020-05-02 12:53:39 +0000 UTCThank you so much!!!
Adventures and Naps
2020-05-02 12:53:00 +0000 UTChe will be missed
Adventures and Naps
2020-05-02 12:52:40 +0000 UTCThat sounds about right!
Adventures and Naps
2020-05-02 12:52:31 +0000 UTCTaking one for the team lol
Adventures and Naps
2020-05-02 12:52:11 +0000 UTCThank you!!
Adventures and Naps
2020-05-02 12:51:52 +0000 UTCThat's a good point, gravy fixes all issues!!
Adventures and Naps
2020-05-02 12:51:42 +0000 UTCVery enjoyable video and the finished result looked good. I don't think it matters if it's a bit gooey underneath, that would normally go unnoticed when you put some gravy on it. Did your Dad like it?
Isleworth Times
2020-05-02 12:08:37 +0000 UTCWell, here is something I thought Iβll never say: Thank you for the cooking advice Alanna - I really like the Simply Recipes Site you got the recipe from. And funny video, like all your cooking adventures!
Holger Steinwedel
2020-05-02 11:06:00 +0000 UTCThank your Dad for us for willingly going into seclusion in the making of this episode...π
Steve Mikre
2020-05-02 10:37:07 +0000 UTCThe colour of eggs is decided by species, I guess the types of chicken in Canada are different I think the bottom was a combination of letting the dish cool, I would usually just pre cook the sausages in the dish, and I think the dish was too small for the amount of batter. You could probably have used 1/2 to 2/3 the batter. A thinner layer would cook more evenly
Simon
2020-05-02 10:35:37 +0000 UTCRIP sausage π€£π€£π€£
Duncan Taylor
2020-05-02 10:34:24 +0000 UTCHi, Alanna, great video, I wish someone had invented eatvision so we could all try it, it looked really nice. I usually buy toad in the hole as a ready meal its alot easier and no escaping sausages. I hope you caught it. You always entertain us, a ray of happiness and light in a lockdown world. How about another video in your parents garden? Fingers crossed you can soon progress the Visa. Stay safe and well. Looking forward to your next video soon.
Stephen Parker
2020-05-02 10:26:04 +0000 UTCGreat video, we make them kinda similar. I just cooked for longer and use Cumberland, Tomato, Pork, and Chipalotos sausages.
Paul Brown
2020-05-02 10:03:29 +0000 UTCNice work! Looks tasty. Havenβt had toad in the hole for years, but always enjoyed it in the past. Just lazy to make it I guess.
Shaun Garratt
2020-05-02 09:39:16 +0000 UTCSo my recipe I do every few months or so is this 3.5 tbsp beef dripping or lard or some kinda fat. Butter maybe? 6 sausages 2 eggs 100g plain flour, sifted. Remember to sift! 85ml whole milk 85ml ale or beer or even cider. 1tbsp wholegrain mustard 1. Preheat the oven to 220C. Heat half the lard/butter in a frying pan on a medium heat and brown the sausages on all sides. Got to get them coloured nicely. 2. Put the eggs in a bowl and beat till thick. Beat in the flour and milk ( a bit of each at a time) until smooth, then stir in the ale/cider and mustard and leave to sit for 20minutes. 3. Put the remaining fat/butter in your Pyrex dish and put in the oven to heat. Once the sausages are browned all over, and the batter has rested, take it out of the oven and put over a medium flame. Pour in the fat from the sausage pan, followed by the batter, which should sizzle as it hits the tin. Add the sausages letting them sink into the batter but they should stick out a bit ideally and return to the oven. 4. Bake for about 35 minutes until well risen and golden, then let us watch you eat it.
Christopher H.
2020-05-02 09:24:44 +0000 UTCThe issue you had with the Toad in the Hole, as far as I can see was that once the dish and oil have been preheated you need to add the batter straight away, before the sausages. The batter immediately starts cooking when you add the batter over the sausages, the dish has already started to cool, also you get a lot of batter will be over and around the sausages, whereas you want the batter to rise around the sausages.
Tom Hardie
2020-05-02 09:23:32 +0000 UTCWhat an awesome video. I don't really need to say that but it's just nice to say it anyway. I thought it was hilarious when you said you locked your dad in a tiny room, lol. Awww your poor dad. I'm a weirdo that doesn't like Yorkshire puddings but that looked really nice. Hope you enjoyed it. Hope your dad enjoyed it. Hope your mum got some too. Hope you're all doing ok and staying safe.
Stewie Whittaker
2020-05-02 09:20:34 +0000 UTCWas fully expecting you to drop either the eggs or batter when you were showing them off, then the sausage tried to escape π RIP sausage
Darkshadow
2020-05-02 09:18:51 +0000 UTCIf you donβt like it sticking you can line the dish with baking paper. The stuff you bake cookies on.
Christopher H.
2020-05-02 09:18:50 +0000 UTCHi Alanna, happy to support the great work you do on YouTube.
Tom Hardie
2020-05-02 09:18:47 +0000 UTCAwesome stuff!!!
Christopher H.
2020-05-02 09:17:11 +0000 UTC
