Toad in the Hole Goes to Jamaica

Rated 4/5 from 7 Customer Reviews

Jamaican cuisine is hearty, robust and full of flavours which transfer particularly well to this sure fire family favourite of toad in the hole. Here, the ‘toads’ are jerk seasoned sausage patties and the pudding is flavoured with turmeric and cumin, spices also used in Jamaican cooking. Toad in the hole cannot be eaten without a good gravy and this one is served with a Jamaican favourite known as brown stew gravy.

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10 minutes

55 minute


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BATTER SPICES: Cumin, turmeric

KALE BLEND: Red pepper, green pepper, garlic

SAUSAGE SPICES: Allspice, black pepper, thyme, cinnamon, cloves, cayenne, nutmeg, chilli flakes, garlic

GRAVY SPICES: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, cassia, nutmeg, allspice


  • 500g pork mince
  • 1 large onion 
  • 200g kale or spring greens 
  • Potatoes for 4 to serve
  • 3 eggs (any size)
  • 200ml milk (any type)
  • 160g plain flour 
  • 2 tbsp soy sauce (any type)
  • 20g sugar
  • 1 chicken stock cube
  • Roasting tin (about 25cm x 30cm)
  • Medium saucepan
  • Mixing bowl
  • Whisk
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Very different to the normal tired on the hole. But good. Always used sausage. So never thought about using pork mince. Will do now. The flavour is so much better and more home made

Yasmin Jacobsen


Not tried yet just looking forward to the taste. I live alone and have wait for the right visitors to make upto 4 - the. recipe is for 4

Richard Wolley