Recipe: Toad in the pudding

Toad in the pudding from Blythburgh Pork

Toad in the pudding from Blythburgh Pork - Credit: Archant

Alastair Butler from Blytburgh Pork recommends this pork-based recipe from

Ingredients (serves five)

454g (1lb) pork chipolata sausages

6 thick slices bread, hand cut

Softened butter for buttering

1 onion, sliced

2 cloves garlic, chopped

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4 eggs, lightly beaten

450ml (¾pt) milk

(2 tbsp fresh chives, chopped

1tspEnglish mustard

1tsp wholegrain mustard


Preheat your oven to Gas Mark 4, 180ºC, 350ºF.

Lightly butter each slice of bread and cut the slice in half diagonally.

Stack/place pieces of bread into a large shallow (lasagne style) ovenproof dish.

Place sausages in between the bread slices.

Scatter with onion slices and garlic.

In a large jug mix together the eggs, milk, chives and mustards. Pour the egg mixture evenly over the bread slices.

Place in preheated oven for about 30 minutes until the eggy bottom is fluffy and set, and the top crust bread slices are crispy and golden. Serve with seasonal vegetables or baked beans.