Both sweet and savoury batter puddings have been part of British cultural heritage for centuries, retaining a central role in the modern repertoire of comfort food. The familiar combination of baked batter and sausages, which we fondly call Toad in the Hole, derives from a batter pudding which originally contained dubious meats and offal.
220°C, Fan 200°C, 425°F, Gas 7
I've never had much luck with Toad in the Hole, even before I had to go gluten free, so when the family asked for it, I plastered a cheerful smile on my face and said OK! Followed the recipe to a 'T' and I have to say, it came out beautifully! Maybe a bit too much 'hole' for my liking, but the batter rose well and the crispy bits were extra tasty. The family enjoyed it too, so its been added to recipe rotation for the winter months. Well done Doves .
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