Savoury Pudding with Sausage & Tomato

This is a spectacularly simple dish to prepare. Seriously. I spotted the original recipe,which was inspired by English toad-in-the-hole, in the September issue of Martha Stewart Living and was sold on the one pan meal idea. I imagine it would make for a fabulous breakfast after a big night out, but am way past that point of my life (actually, I might have skipped that stage entirely). It works really well as a simple workday lunch and I can totally see it as part of a weekend brunch spread served with a side salad, peas and onion jam.

About Su-Lyn Tan

Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. She looks forward to combining the two in the years to come.


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28 September 2012


Thanks for sharing this! I appreciate it, i might convince my wife to make some of these! I own a cooking ebook website myself all about cooking ebooks! Nice to see fellow sites doing so well! keep it up 🙂

My grandmother would make Toad in the Hole, but she always used braised steak instead of pork sausages. I would as a small child enjoy the Toad in the Hole, but not the meat. I would be given some of the topping gravy and vegetables. I enjoyed the dish when I became an adult, however, I have decided to experiment substituting the steak or sausage to boneless chicken thighs. If successful I will return and comment accordingly.

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