It is my pleasure to share with you this Mothers Day offering from Robbie Cheadle who blogs at http://robbiesinspiration.wordpress.com.
Mother-daughter relationships can be complex and multifaceted, evolving as both parties grow and change. From infancy to adulthood, mothers and daughters share a bond characterized by love, support, and understanding.
Robbie and her mother share a mother-daughter relationship that is incredibly rewarding and fulfilling. They have a unique bond and provide a source of love, support, and understanding to each other throughout life’s ups and downs.
“Give the one you love wings to fly, roots to come back, and a reason to stay.“Dalia Lama
My Mom and this recipe
When I was a little girl, my mom often used to make ‘bangers and mash’ for dinner. It was a favorite meal of mine. The bangers were pork sausages and the mash was made from real potatoes and not the mash that you can buy in a packet. We had this meal with salad.
My mother preferred to make ‘bangers and mash’ than the equally well-known and popular English dish, ‘toad in the hole’. Mom’s experiences with Yorkshire pudding during her younger years were of a lumpy and overcooked mass of stodge that her mother often made to fill the tummies of her eight children. Mom said that her mother’s ‘toad in the hole’ was one of her most disliked childhood dinners.
I thought the name, ‘Toad in the Hole, was fascinating and I knew how it was made, but my mother never made it. My parents moved into a cottage on my husband’s and my property in 2005 and mom did all the cooking until the end of 2021 when her health forced her to hand some of it over to me.
During the Covid lockdowns in 2020, my mother decided to spread her wings with cooking. She looked up a few recipes for Yorkshire pudding and ‘toad in the hole’ and cooked it. It came out well. Her batter was light and perfectly cooked, and she wrapped the skinned sausages in bacon which made them very delicious.
My father loved her effort, and so did my boys so it has become a bit of a family recipe now which I make now and then when we need a comfort food meal.
Toad in the Hole
16 pork sausages
500 grams bacon of your choice
3 cups all-purpose/cake flour
1 teaspoon salt
Pepper to taste
6 large eggs, lightly beaten
3 cups milk (I used low fat)
60 ml butter, melted
Olive oil for greasing
Heat the oven to 220 degrees Celsius or 425 degrees Fahrenheit.
In a large mixing bowl, sift the flour and add the salt and pepper. Make a well in the flour. Beat the eggs, add the milk and melted butter and whisk. Pour into the well in the flour and combine until the mixture is smooth. Set aside for 30 minutes.
Remove the skin from the pork sausages and wrap each sausage in bacon. In a large frying pan, heat a little olive oil and brown the bacon wrapped pork sausages. Do not cook fully.
Oil a large metal baking pan with high sides (bottom and sides) and heat in the oven for 10 minutes. Remove the baking pan from the oven and lay the partially cooked sausages in the pan. Pour over the batter and return to the oven. Cook for 45 minutes until golden brown on top.
About Toad in the hole
Batter dishes became popular in the 18th century and a recipe for Toad in the hole appeared as early as 1762. It was originally a way of making meat stretch further in poor households and was made with a small piece of cheap beef cooked in a large batter pudding.
The curious name is not believed to have emanated from the use of toads in the dish, ever. It is said to be due to the appearance of the sausages peeking through the batter which is reminiscent of a toad in its burrow with its head poking up as it waits for a meal to fly or wander nearby.
Thank you so much for sharing this lovely story and recipe with such an amusing background.
53 responses to “ROBBIE CHEADLE’S MOTHERS DAY STORY”
Lovely family history and nice recipe. Happy Mothers’ Day, Bernadette.
Thanks Judy and wishing you the same. Enjoy your weekend. I am going to try and make some strawberry preserves.
Aw, this brings back such memories of life with my mother when I was a child, as her father was British. We grew up eating pasties, bangers and mash, and Yorkshire pudding. Some of his other favorites we were not so keen on, but we still make pasties frequently!
Thanks for stopping by Annette and Happy Mother’s Day to you.
Hi Annette, I didn’t know your grandfather was British. What fun. We made traditional English beef and mushroom pie today.
Happy Mothers Day! This is such sausage recipe. 😋 Anita
Thanks for stopping by and Happy Mother’s Day to you also, Anita.
It is very delicious 😋
I used to make this for my British husband as it was part of his childhood. (I don’t anymore as we don’t eat sausages) A good recipe to share. Happy Mother’s Day, Bernadette and Robbie.
Thanks so much Darlene. I hope you have a fantastic weekend.
Thanks, Darlene. I suppose you could use vegan sausages. I’m not sure what they taste like.
A terrific look at the food of our youth – and traditional classics that taste as good now!
Thanks John. There is something about those down home classics that make those our comfort food recipes. Have a great weekend.
A great point…and sometimes those classics are under-appreciated…well, here in the US meatloaf and macaroni and cheese have staged a BIG comeback! Happy weekend to you!
Hi John, I thought this recipe would interest you. It is real comfort food.
Hi Bernadette, thank you for the lovely introduction to this post and for hosting this great series about mothers.
Always a pleasure to feature you my friend
[…] ROBBIE CHEADLE’S MOTHERS DAY STORY […]
Wow Robbie’s mother hasn’t lost her cooking touch and how nice that Robbie’s parents live in the cottage on their property!
They have a special relationship. Happy Mother’s Day Diane
A lovely memory. I remember my own mother’s well
Love hearing of the special bond between Moms and their children, there are so many different ways in which we remember Mom, but food seems to be the overwhelming theme of fond memories.
Good does seem to stimulate memories.
A lovely story and recipe Robbie. Thanks for hosting, Bernadette.
My pleasure John.
What a great post and memories shared. We have some similar that I enjoyed growing up.
Such a lovely and sweet family story! Thanks for sharing it with us.
Thanks Angie. My plo.
What a lovely Mother’s Day story from Robbie. Thanks, Bernadette, for sharing!
It is always my pleasure to work with Robbie. Thanks for stopping by Jan.
We were introduced to ‘bangers and mash’ on our trip to Scotland. The recipes here look wonderful. My mother and I celebrated many recipes. Thanks for hosting, Bernadette. And hanks for sharing the memories, Robbie!
My pleasure Marian. I hopped over to your blog and found it very interesting but couldn’t find the following button.
Marian, that is where I was introduced to this dish also. It is delicious. Thanks for stopping by.
Love the heartfelt story and recipe – always the best!
Great story and recipe. Thanks for sharing this with us.
It is my pleasure and very nice to meet you Carla.
I love this story and how the recipe came to be named. It looks delicious. Thanks for sharing Robbie and Bernadette. Happy Mother’s Day!
It is my pleasure Lauren and thank you for stopping by.
This looks like true comfort food
It certainly is a wonderful example of that genre. Thanks for stopping by Toni.
What a beautiful recipe-story and a wonderful Mother’s Day tribute. Thank you Robbie and Bernadette!
It is my pleasure Donna. Robbie is always a pleasure to host.
Every family has one of these recipes that is “nothing fancy to see,” but feels like a big hug! I can imagine how comforting it would be on a chilly, blustery night, and how great that Robbie is carrying forward this meal with so much meaning to her family! 💕
It is amazing how soothing food can be. Perhaps, at times for me, a little too soothing😳. Can you tell I am on a diet?
I’ve never tried Toad in the Hole but I have tried Yorkshire pudding [in London] and…didn’t like it. I do like pork sausages though so I may give this one a try. 🙂
My Mum taught me to cook too, and although I branched out from Hungarian recipes long ago, I still make her spinach sauce once every couple of weeks. I also bake her super simple, light-as-a-feather sponge cake for a quick pick me up. I wish I’d taken the time to learn her Beigli recipe. I’ve looked at heaps of recipes online but they just don’t seem to match what I remember.
Thanks for stopping by and reading Robbie’s story. It seems that you have a lot of stories and recipes from your Mum. Perhaps one day you might want to collaborate with me and post one.
What a lovely story, Robbie! I thought it would be a different recipe from the title. In the US Toad in the Hole is also an egg cooked inside a slice of toast (a circle of bread is removed from the middle of the toast to cook the egg). But I’ve never tried either recipe.
I haven’t thought of that breakfast treat in years. I used to make that for my sons.
It’s so sad your mom’s health is failing. Big hugs to you 💕
I just love this post Bernadette!
What a wonderful picture of Robbie and her mom so heartfelt with love baking inside and outside which we all so need,
Great Job! ❣️
Thanks Cindy. It is always a pleasure to collaborate with Robbie. She is the real deal.
Thanks Cindy. It is always a pleasure to work with Robbi.