We’re on to England! Which means a week of watching the Olympics for glimpses of castles and cathedrals between events; chuckling over the names of traditional foods like bubble and squeak, jam roly-poly, spotted dick, and bangers and mash; and reading some of our favorite English stories. And I’m sure we’ll fit in at least one Harry Potter movie.

When I was younger I dreamed of living in England. I’m sure all of the books I read by the Brontës and James Herriot and Beatrix Potter and Jane Austen had something to do with it. But I also loved the country’s history, architecture, and traditions. I’m pretty sure that my dreams included marrying an English lord and driving around the countryside wearing Wellies in a battered Land Rover, labrador by my side.

Tim’s not a lord, but he did spend most of his childhood in England. He has some great stories and he does a mean English accent, so I guess that’s close enough. And thanks to our vet, we even have the labrador.

We kicked off England Week with a dinner of Toad in the Hole. Toad in the Hole is what we here in America would call “comfort food.” (I think it’s called “nursery food” in England.) Toad in the Hole is typically made with large sausages and a Yorkshire pudding-esque batter and served with gravy, but I made a more breakfast-y version because my crew prefers maple syrup to gravy.

Toad in the Hole

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons vegetable oil
2 eggs
1 to 1-1/4 cups milk
12 small link sausages

Combine the flour, baking powder, salt, vegetable oil, eggs, and milk in a medium bowl until well-blended. Cook the sausages in a pan over medium heat until they brown just a little and then place them in a greased 9X13 pan. Pour the batter over the top. Bake in a 350 degree oven for approximately 45 minutes until golden brown. Serve hot with maple syrup.

Serves 6 to 8.

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