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

  • pork sausages
  • scallions
  • English mustard
  • eggs
  • all-purpose flour
  • cheddar cheese
  • beer
  • beef fat

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.

  • 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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