Toad in the hole with scallions/baby leeks & cheddar cheese from From the Oven to the Table: Simple Dishes That Look After Themselves (page 18) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    In the UK edition there are baby leeks, in the USA edition scallions. Can substitute peanut oil for beef fat.

  • angrygreycat on December 11, 2024

    Won't use this again, too dense

  • angrygreycat on December 11, 2024

    This was quite a bit densier that my usual yorkshire batter and did not rise as well as I would have liked.

  • chawkins on December 20, 2021

    This turned out pretty tasty even though I knowingly used the wrong kind of sausage just because I wanted to use them up. I made half a recipe using Amylu’s fully cooked roasted garlic and Asiago chicken sausages, did not have enough scallions, so I augmented with a small leek, quartered lengthwise, skipped the cheese on top because there were cheese in the sausage. As it turned out, the Asiago were inserted in the center of the sausage, they all got melted into the batter, leaving a hollow tube running thru the center of the sausage.

  • lilham on November 27, 2019

    This is my first toad in the hole. It came out beautifully and the children loved it.

  • slouj on October 26, 2019

    Delicious combination of ingredients. The texture of this particular batter was a little denser than Yorkshire puddings I’ve made in the past but that worked well and it still had decent rise not to mention wonderful flavour.

  • Foodycat on September 24, 2019

    I haven't always had much luck with getting the batter to rise in a toad, but this worked very well. As much as I love cheese I don't think the grated cheddar adds much to the dish - the pudding is very well flavoured and if you use really good sausages it's just gilding the lily. I might mix some cheese into the batter next time though.

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