where does the term toad in the hole come from
Toad in the hole Batter puddings only began to be popular in the early 18th century.[3] Jennifer Stead has drawn attention to a description of a recipe identical to 'toad in the hole' from the middle of the century.[4] In 1747, Hannah Glasse's The Art of Cookery gave a recipe for 'pigeon in a hole', calling for pigeon rather than the contemporary sausages.[5] The dish appears in print as early as 1762, where toad in a hole is referred to as a "vulgar" name for a "small piece of beef baked in a large pudding." [6]