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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Miscellaneous Recipes, Recipe Books & Ideas › Toad in the hole

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Toad in the hole (Read 7284 times)

Reply #10 - Jul 30^th, 2009 at 3:28pm

TBF Offline
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Welcome back Willy

They both look good enough to eat.

Aart

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Reply #11 - Jul 30^th, 2009 at 9:02pm

Carolyn™ Offline
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Looks good Willy - especially the sausages, love a good sausage something that you dont really get here at the supermarket where I buy meat. Nice to have you back.

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Reply #12 - Jul 31^st, 2009 at 12:46am

willy Offline
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Aart, Carolyn, thanks both

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Reply #13 - Aug 11^th, 2009 at 3:49pm

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Welcome back Willy.

I've often wondered with this recipe, as to why the meat infill is referred to as a toad. A sausage or slice of meat for example, seems to bear little resemblance to a toad.

Any idea of it's origin??

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Reply #14 - Aug 11^th, 2009 at 5:52pm

Kingsthorpe David Offline
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All is here:

http://en.wikipedia.org/wiki/Toad_in_the_hole

Coming from Cheshire England (one county up from Willy) originally, the Yorkshire Pudding with roast beef and gravy is described as this - in hard times the parents would serve the pudding first (which is how it was originally) and say to the children - "them as eats most pudding eats most beef" (imagine an Andrew Flintoff accent) - you work it out!

KD
btw you can buy frozen mini Yorkshire Puddings in Aldi and they are delish!

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Reply #15 - Aug 12^th, 2009 at 10:38am

Derek Offline
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Must admit I haven't tasted a good Yorkshire Pudding since I left home. No-one could cook one like Mum did. I always remember it being cooked in the drippings left over in the roast pan. In my mind I can still taste that today.

Also when those drippings used to go cold we ate it on bread. Was a treat to actually get the meat jelly from off the bottom of the pan.

Derek

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Reply #16 - Aug 13^th, 2009 at 2:01pm