Toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy, mashed potatoes and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.
History
18th century origins
Batter puddings became popular in the early 18th century. Cookery writer Jennifer Stead has drawn attention to a description of a recipe identical to toad in the hole from the middle of the century.
Dishes like toad in the hole appeared in print as early as 1762, when it was described as a "vulgar" name for a "small piece of beef baked in a large pudding". Toad in the hole was originally created as a way to stretch out meat in poor households. Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, Hannah Glasse's The Art of Cookery listed a recipe for "pigeon in a hole", calling for pigeon rather than sausages.
19th century
In 1852, Charles Elmé Francatelli wrote in his A Plain Cookery Book for the...
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