Yorkshire pudding becomes a classic toad-in-the-hole. by Pat Farr


Classic Toad-in-the-Hole doesn’t have to be rough or boring.

Classic “Toad-in-the-hole” does not have to be rough or boring. This Italiano version incorporates Italian Cheeses with basil-garlic chicken meatballs

When you take a time-honored Yorkshire pudding recipe and cooking technique, like the one I inherited from my mother and she from her mother, and add pieces of English bangers it becomes toad-in-the-hole.

TIH was served in school, at restaurants and in my home when I was growing up in Sheffield.  This simple variation lets you know how only your imagination holds you back from a broad variety of options.


2c     Flour

1c      Milk and water

3        Eggs

1T       each, chopped oregano, chopped fresh garlic (or to taste)

pinch black pepper, salt to taste

12      cooked seasoned chicken meatballs or chicken sausage chunks

12T   Mozarella cheese

12×1/2t     Parmesan Cheese

vegetable oil for cooking

Beat the flour, liquid, eggs and spices until smooth.   Add more or less of the liquid to make a pancake-batter consistency smooth mix.  This can be made early and reserved until ready to cook.

Preheat your oven to 425 degrees.  Add the oil to muffin (or Yorkshire pudding) tins and bring to oven temperature.

Fill the tins nearly to the top with the batter, in the hot oil.  Place a meatball in the middle and spoon and sprinkle the Italian cheeses on top.

Bake in the oven until fully risen and golden brown, check after 15 minutes.

You can serve this version of TIH with a marinara sauce…

Substitute any meat you love and any spice blend to compliment the meat:  boudin blanc, Mexican, Hawaiian–you be the creator!

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