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Savory Pudding with Sausage and Tomatoes

This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.

  • Servings: 4
Savory Pudding with Sausage and Tomatoes

Photography: Jonathan Lovekin

Source: Martha Stewart Living, September 2012


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 3 large eggs
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon coarse salt
  • 1 pound sausage
  • 5 whole scallions
  • 1 tablespoon extra-virgin olive oil
  • 10 cherry tomatoes


  1. Preheat oven to 425 degrees. Blend flour, milk, eggs, butter, and salt. Brown sausage and scallions in olive oil in a 10-inch cast-iron pan. Pour batter over sausages, and top with tomatoes. Bake until puffed and set, about 30 minutes.

Reviews (4)

  • superversatile 10 Oct, 2012

    Delicious! I substituted the regular sausage for vegetarian Italian seasoned sausages & added some asparagus. On the side I made vegetarian brown gravy. Perfect combo.

  • BevLeach 15 Sep, 2012

    This is one of those comfort reciepe that everyone should keep. I made mine with sliced tomatoes and added some yellow and orange peppers. Also made a brown gravy and served with salad. with winter coming soon I can see this on my table quit often.

  • MsMudcat 15 Sep, 2012

    Turned out just like the photo. What an impressive and easy dish. Tasted great too. I used some German sausage purchased at my local Farmer's Market and cherry tomatoes from my garden. Also warms up well.

  • DeborahNanaimo 9 Sep, 2012

    I made this tonight. We are an empty-nest couple and it was perfect - just added a salad.
    As always, I tweaked it for our tastes. No scallions, Substituted asparagus. Used turkey/feta/spinach sausage from our local butcher. Added some fresh thyme from the garden.
    I keep a book of tested recipes - this one is a keeper!

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