River’s Kitchen: toad in the hole with a twist

11-year-old River-Blue is an aspiring chef. Each month, he will share one of his own original recipes.

Toad in the hole with a twist

Ingredients (to serve 5)

For the Yorkshire pudding:

  • 140g plain flour
  • 3 large eggs
  • 200ml milk
  • Oil / lard for cooking

For the pigs in blankets:

  • 5 meat or veggie sausages
  • 10 rashers of smoked streaky bacon or veggie bacon


  1. Make the Yorkshire pudding mixture (you can even do this the day before, but keep it in the fridge if you do) by adding the flour, eggs and half the milk to a bowl, and whisking until there are no lumps left
  2. Add the rest of the milk, and whisk a lot until you get a smooth texture. You should also see lots of bubbles on the top of the mixture
  3. Wrap each sausage in two rashers of bacon, to create the pigs in blankets
  4. Preheat the oven to 230℃
  5. Add the oil or lard to a baking dish and put it in the oven for a few minutes to warm it
  6. Add the sausages to the baking dish: cook them for five minutes, then turn them over and cook for another five minutes
  7. Add the Yorkshire pudding mix around the sausages, and put it back in the oven for a further 20-25 minutes (don’t open the door for at least 20 minutes)
  8. The toad in the hole should be golden brown in colour and raised around the edges
  9. Add potatoes and gravy, and serve!

Click here for more of River’s recipes

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