Toad in the hole

Toad in the hole

Ben's Meat Bible
Benito Martin

A British classic with a twist. Here I’ve used black pudding instead of the traditional pork sausages. Black pudding is a favourite sausage of mine; I love the spicy crumbling texture of Clonakilty Irish black pudding, but any good-quality one will do.


Quantity Ingredient
250ml pork or duck fat, melted
400g good-quality black pudding, sliced
1 apple, peeled, cored and diced
6 rosemary sprigs
freshly ground black pepper
6 eggs
1 tablespoon very finely chopped flat-leaf parsley, to garnish (optional)

Yorkshire pudding batter

Quantity Ingredient
225g plain flour
3 whole eggs
200ml milk
pinch salt
200ml water


  1. To make the batter, whisk the flour, eggs, milk, salt and water in a small bowl until smooth. Cover and chill in the refrigerator for 1 hour.
  2. Preheat the oven to 220°C.
  3. In a 6-hole muffin tin, pour a little of the fat into each hole. Turn the oven down to 180°C and place the tin in the oven for 15 minutes. At this point, the fat will be furiously hot and smoking.
  4. Carefully remove the tin from the oven and divide the slices of black pudding into each muffin tin hole (be careful, as the hot fat will spit). Top with the diced apple and the rosemary, then sprinkle with salt and pepper. Pour in the batter so that it comes up to about two-thirds the height of the sausages – you don’t have to use all the batter. Transfer to the hot oven and cook for about 20 minutes, until the Yorkshires are golden and puffed up.
  5. Meanwhile, fill a very wide saucepan with water and bring to a gentle boil over medium heat. Crack one of the eggs into a cup and gently drop it into the boiling water in one fluid movement. Repeat with 1 or 2 more eggs, taking care not to crowd the pan. (Depending on how large the pan is, you could poach 4 eggs at a time.) Cook over a gentle simmer for 3–4 minutes. Use a slotted spoon to remove the eggs to a plate lined with paper towels. Repeat with the remaining eggs.
  6. Carefully remove the tin from the oven. Let it cool briefly before removing each pudding to a serving plate and topping with a poached egg. Garnish with chopped parsley, if desired.
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