Remember the scene in Bedknobs and Broomsticks when Charlie rebels against eating nettles and declares that he wants some “toad in the ‘ole”? My boys were intrigued. What is this toad-in-the-hole, of which he speaks? So I broke out my handy dandy Rupert the Bear cookbook (circa 1974), and Malcolm and I schemed together to make our own, vegetarian version. It’s fun flipping through the pages of my Rupert cookbook. These must have been some of the first things I learned how to make. I’ve been wracking my brains lately, trying to think of the absolute first thing. I just don’t know! David said his was cinnamon toast, which seems like such a nice thing to know how to make. Do you remember the first thing you knew how to make, all by yourself?
So we decided to follow the recipe for toad in the hole (which is a strange practice for me!) accept that, obviously, we wouldn’t be putting sausages in! We could easily have used fake sausages from the store, the boys love them! But I wanted to try something a little more inventive, so we used mushrooms, marinated in sausage-y herbs and spices, and then roasted till they were quite crispy. It turned out delicious!! I added a little bit of smoked gouda to the pudding batter (Just can’t leave well enough alone!) because I think it adds a nice meaty flavor to mushrooms. Other than that, we stuck to the recipe pretty carefully. Which I might not do next time – the book only calls for one egg, but I think with two it would have puffed up much more nicely. That’s how I’ll write the recipe – with two eggs!