Helen, your "toad in the hole" was always called "Canadian egg" by my somewhat eccentric Mother. She had a way of cooking that made maximum use of the frying pan, and gave her creations titles like "Mexican hab-dab" which consisted of anything that was handy and could reasonably (or sometimes not) be fried.
Real "toad in the hole" (sausage in Yorkshire pudding) did not fall into the fry-able category and so it was many years later before I discovered it.
Another favourite was "Eggy bread", crack eggs into bowl, bash them about, dip slice of bread into mix and FRY. This was considered a wholesome meal in our house. When there was no bread or eggs left she was known to fry a mixture of flour and water, which she described as a "flap-jack". I can still taste the flour.
I do still occassionally make "Canadian egg" (my daughter loves it but I only make it when her Mother's out) in honour of my dear departed Mother, whose contribution to haute-cuisine is only rivalled by her services to the lard industry.
C-flat. (or C-fat)