Thin all-almond biscuits with a cherry in the centre. The receipt is given in The Complete Confectioner by Frederick Nutt, in 1789 (Nutt 1789), about the same time as the first references to the, now, better-known sausage toad in a hole.

Original Receipt from 'The Complete Confectioner' by Frederick Nutt, 1789 (Nutt 1789)

No. 11. Toad-in-a-Hole Biscuits.

TAKE one pound of sweet, and one ounce and a half of bitter almonds, and pound them in a mortar very fine with water, then one pound and a quarter of Lisbon sugar, and mix it very well with the almonds: do not make it too thin, and remember there are no eggs in this; then put one sheet of paper on your wire, and some wafer paper on that, then take a spoon and make your biscuits round on the wafer paper, about the size of a half-crown piece; then put one or two dried cherries in the middle of them; and sift some powdered sugar over them, and put them in the oven, which must have a moderate heat, and when they come out, cut the wafer paper round them, but leave the paper at the bottom of them.