Traditional English Recipes: Toad in the Hole

Traditional English Recipes: Toad in the Hole

by Village England luxury leather hand bags

Deliciously cheap and comforting, toad-in-the-hole consists of sausages baked in the oven in a Yorkshire pudding-style batter, often served with gravy. Much like the majority of the British cuisine, this simple dish comes with an interesting history and a silly name. References to the dish can be found as early as 1757, although the first recorded example of the phrase ‘toad in the hole’ is not until 1787. Many early recipes called for any meat that was available, often beef. Alexis Soyer’s The Modern Housewife (1850) suggests using ‘any remains of cooked beef, veal, mutton, pork, roasted or boiled, salt or fresh, or game and fowl.’ While this thrifty dish was a favourite amongst the working classes, the affluent thought of it as somewhat vulgar. However, over time, toad in the hole has become one of our favourite national dishes.





As for its name, the most common explanation is that the dish resembles a toad sticking its head out of a hole. The other, much less simple explanation comes from the town of Alnmouth in Northumberland, where it is said the dish originated, and goes as follows: at the finale of a golf tournament, a toad pushed his head up from the 18th hole and dislodged the star player’s ball. On hearing of the player’s misfortune, the chef at the town’s hotel where the players were staying devised the dish, thinking it would resemble a toad rising from the eighteenth, and served it that night. Why not make the recipe and decide for yourself? We like Delia Smith’s recipe HERE


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