Classic Toad in the Hole bake with a Ploughman's Platter Twist by Jane De Graaff

Toad in the hole is a classic - Yorkshire pudding with some sausage baked into it. But this version adds a bit of the punch and sharp edge of a ploughman's platter by using Hellers Jumbo Cheese Brats - with their added cheese) and then topping the bake with a fresh and crunchy mix of pickles, radish and crumbled cheddar… just to take it all next level.

Gluten Free
Australian Made
Prep Time:
20 mins
Cook Time:
25 mins


  • 1 pack Hellers Jumbo Cheese Brats - cut them across in half to go further if you need to
  • 200g mushrooms, sliced
  • 4 fresh rosemary sprigs + extra for garnish
  • sunflower oil
  • Caramelised BBQ Onions:
  • 2 large white onions peeled and cut finely into half rings
  • 3 fresh rosemary sprigs
  • 1/4 cup BBQ sauce


  • 115g plain flour
  • 285ml full cream milk
  • 3 large eggs lightly beaten

Ploughmnans' Topping:

  • ½ cup cornichon pickles, sliced in half lengthways
  • 150g cheddar cheese crumbled into large crumbs
  • 4 radishes cut in half and then sliced finely


  1. Preheat oven at its highest setting 240–250ºC
  2. Whisk the batter ingredients together with a pinch of sea salt, and put to one side.
  3. Fry the mushrooms over medium heat with a little oil until slightly caramelised. Remove from the pan and set aside
  4. Put 2 tablespoons of sunflower oil into a baking tray (the thinner the tray the better - ceramic isn't great as you need it to be smoking hot to help the pudding rise and cook thoroughly). Place it on the middle shelf of your oven. Place a larger tray underneath it to catch any oil that overflows from the tray while cooking.
  5. Once the tray is very hot add the sausages and carefully allow to cook a few mins until they start to caramelise, Remove the tray from the oven and pour the batter all over the sausages, sprinkle over the browned mushrooms and 3-4 sprigs of rosemary. Place it back in the oven closing the door and not reopening it for 20 mins. Set your timer. Opening the door deflates the pudding so do not be tempted to open it to check!
  6. In the same frying pan add a little more oil and gently fry the onions over medium heat for 10 mins. Add the BBQ sauce and the rosemary and cook for a further 5 mins. Set aside

To serve: layer the sausage bake with BBQ onions and then top with cornichons, radishes and crumbled cheddar. Garnish with extra rosemary sprigs. Delicious with a side of mash potato, seasonal greens or a fresh garden salad...garlic bread isn't a bad side option either!

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