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30 mins
Cheese Toad in the Hole Recipe

Cheese Toad in the Hole

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

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Cheese Toad in the Hole is a simple variation on a basic Toad in the Hole with the addition of cheese and the substitution of chipolatas for sausages. If you are not British, or have not been raised in a "Toad in the Hole" culture, it is a traditional British dish consisting of sausages in Yorkshire pudding batter, often served with vegetables and onion gravy. The origin of the name "Toad-in-the-Hole" is often disputed. It is rumoured to have been called "Frog-in-the-Hole" in the past, although little evidence exists to support this theory! It has also been referred to as "sausage toad", but I prefer the one I was raised with - Toad in the Hole!

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Cheese Toad in the Hole

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4 oz
plain flour (all purpose flour)
¼ teaspoon
1 cup
6 oz
grated Cheddar cheese
beef dripping (or duck or goose fat)
1½ lb
chipolata sausages


How to Cook Cheese Toad in the Hole

  1. Prick the chipolatas with a fork and fry very quickly in a hot frying pan just to brown the outside (2 minutes maximum).
  2. Sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the egg into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk.
  3. In a metal baking tray about 2" (5cm) deep by 8" (20cm) square, place a large knob of beef dripping (or duck or goose fat) and place into a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the fat has melted and is smoking hot. Stir 4oz of cheese into the batter and whisk, then pour the batter into the tin until it is half full. Place the chipolatas into the batter and scatter the remaining cheese over the top. Bake for at least 20-25 minutes depending on the depth of the tin. The pudding will rise high above the top of the tin and will be nicely browned around the edges and golden in the middle. Serve with some fresh green vegetables.

To test that your batter is properly cooked, insert a skewer or thin knitting needle. It will come out clean when the batter is cooked. If batter sticks to it, cook a little longer.
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Reviews of Cheese Toad in the Hole

Rating 5 out of 5 - Many cooks will make this recipe again July 06 2014
Talk about comfort food! The whole family loves my Yorkshire puds anyway so when I added cheese and used chipolatas, I was a bit dubious what they would think. Shouldn't have worried - they raved over it. "Same again next week, Mum?"
(6 reviews)

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