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Toad in the Pudding

HT MC 50mins

Serves 4-6       Keywords:    Hot Pork Vegetables  Herbs  Main Course  English  British  Europe


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450g (1lb) Pork chipolata sausages
6 Thick slices bread, hand cut
Softened butter for buttering
1 Onion, sliced
2 Cloves garlic, chopped
4 Eggs, lightly beaten
450ml (pt) Milk
2 x 15mlsp (2tbsp) Fresh chives, chopped
1 x 5mlsp (1tsp) English mustard
1 x 5mlsp (1tsp) Wholegrain mustard




  1. Preheat oven to Gas Mark 4, 180C, 350F.  Lightly butter each slice of bread and cut in half diagonally.

  2. Stack/place pieces of bread into a large shallow (lasagne style) ovenproof dish. Place sausages in between the bread slices. Scatter with onion slices and garlic.

  3. In a large jug mix together the eggs, milk, chives and mustards. Pour the egg mixture evenly over the bread slices.

  4. Place in preheated oven for about 30 minutes until the eggy bottom is fluffy and set, and the top crust bread slices are crispy and golden.



Use your favourite sausage such as Cumberland or Lincolnshire

If using other fatter sausages, increase the cooking time by 5 minutes


Serving Suggestions

Serve hot Serve with seasonal vegetables or baked beans


Special Equipment required to make this sausage plait Recipe


Shallow Oven proof dish

Large mixing jug or bowl


Key techniques required to make this sausage plait Recipe




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Additional information about this toad in the pudding recipe




This recipe is courtesy of and was devised especially for British Sausage Week 2011  to coincide with the theme of  " great sausage hits remixed ". Toad in the Pudding is a quirky but scrumptious remix of two old favourites, Bread and Butter pudding and Toad in the Hole. With sliced bread, onions and mustard


Perfect for chilly autumn evenings.




Similar or Additional Recipes


Toad in the Hole

Toad in the hole with Sage Batter


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