Ultimate toad in the hole

Ultimate toad in the hole

An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 40 mins

Method

  1. Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
  2. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
  3. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
  4. Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.
Try

Like this?

Try some of our other family recipes, No-fuss shepherd's pie, Easy tomato pizzas or Fastest-ever fish pie.

Per serving

625 kcalories, protein 30g, carbohydrate 35g, fat 42 g, saturated fat 13g, fibre 2g, salt 4.08 g

Recipe from Good Food magazine, November 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo Shell

    16 December 2007

    Shell commented on this recipe

    this was really quick and easy 2 make, with everything coming ready at the same time...only problem is the batter sticks to the dish a bit so quite hard 2 serve up!!

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  • Binder photo Nelle

    19 December 2007

    Nelle rated and commented on this recipe

    4 stars

    I found this really easy to do and had good results. The gravy was delicious even though I only had beef stock and the bacon added a nice touch. I would cook this again but I dont think I would have the onion in with the sausages found that they made the bottom very soggy!,and nobody likes a soggy bottom. But i suggest making it as directed then making your own mind up

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  • Binder photo scootercooper

    15 January 2008

    scootercooper rated and commented on this recipe

    5 stars

    i put the onion in the gravy why because as nelle says no ones like a soggy bottom i cooked my onions quickly in maple syrup untill browned and then added to the gravy it was a nice change to gravy try it

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  • Binder photo lou

    17 February 2008

    lou commented on this recipe

    a very good snack. i didn't add any onion or gravy but decided to serve it with baked beans.

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  • Binder photo xxSaffronxx

    18 February 2008

    xxSaffronxx rated and commented on this recipe

    4 stars

    Amazing recipe. Im not a great cook and it was so easy and really tasty! My partner & I loved it!!! Only thing is the batter was a little flat. Maybe next time i will make the batter thicker with extra flour

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  • Binder photo Al's Meals

    24 February 2008

    Al's Meals commented on this recipe

    Such a great winter warmer. The batter came out perfect. I used meat-free sausages which goes to show that us veggies can also enjoy this traditional British dish. Very nice indeed.

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  • Binder photo Kingy

    03 March 2008

    Kingy rated this recipe

    4 stars

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  • Binder photo Pete Sheldrick

    08 March 2008

    Pete Sheldrick rated and commented on this recipe

    5 stars

    Excellent toad in the hole - I always prefer using good quality sausagemeat rounded into 2" diameter, 3/4" thick patties instead of sausages, so I simply wrapped the bacon round those. Only other change was to include some thyme leaves in the batter - the aroma whilst baking is fabulous!!

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  • Binder photo Andrew Bladon

    10 March 2008

    Andrew Bladon rated and commented on this recipe

    5 stars

    Splendid, a joy to eat! Highly recommended and really easy.

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  • Binder photo Amy

    13 March 2008

    Amy rated and commented on this recipe

    4 stars

    Lovely tasting although it could have done with going in the oven for longer on a lower temp, as ours was more than just a little soggy and I love toad in the hole that's crunchy on the outside and moist in the middle but when I dished it out I have too micro (i know dreaded word!) for a little bit to make sure it was cooked. Once it was cooked it was lovely, I am making this again tonight!

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  • Binder photo gemcheat

    14 April 2008

    gemcheat rated and commented on this recipe

    3 stars

    Failure! Looked good coming out of the oven but soon turned into a stodgy pancake. Although the sausage was tasty and I managed to pick of the crusty outside bits.

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  • Binder photo RQT

    27 May 2008

    RQT rated and commented on this recipe

    5 stars

    I usually refer to this recipe. I use a premium pork and apple sausage and add a firm, sharp apple (such as granny smith) to the toad in the hole too.

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  • Binder photo Andrew Bladon

    05 June 2008

    Andrew Bladon commented on this recipe

    Top Draw

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  • Binder photo RecipesFF

    11 June 2008

    RecipesFF rated and commented on this recipe

    2 stars

    Very disappointed - crispy on the outside, uncooked in the middle. Batter was stodgy mess, sausages were on the verge of being inedible. I consider myself a good cook and can follow a recipe well but this was just awful.

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  • Binder photo Ann

    20 August 2008

    Ann commented on this recipe

    love this recipe have made it over and over again for friends and great in winter Ann Penfold

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  • Binder photo Ann

    20 August 2008

    Ann rated this recipe

    4 stars

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  • Binder photo kayz19

    15 September 2008

    kayz19 rated and commented on this recipe

    3 stars

    i agree with most the batter was soggy on the bottom,but the gravy was nice and sasuge and bacon cooked perfectly. so i will give it a 3

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  • Binder photo CheekyDee

    24 October 2008

    CheekyDee commented on this recipe

    Tried to print this recipe out but it does so WITHOUT the picture :(

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  • Binder photo joanne

    06 November 2008

    joanne commented on this recipe

    Delicious, the children have asked for it again tomorrow.

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  • Binder photo Mei

    29 December 2008

    Mei rated and commented on this recipe

    1 stars

    I must be one of the few who failed. The pastry was stodgy and did not cook in the middle. The sauce was too thick (I admit I should have moderated the amount of flour in cooking) and sadly it was a complete flop for me.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 40 mins

Ingredients

FOR THE BATTER

  • 100g plain flour
  • 1 egg
  • 300ml equal mixture milk and water

FOR THE TOAD

  • 8 rashers streaky bacon
  • 8 good-quality pork sausages
  • 1 onion , thinly sliced
  • 1 tbsp vegetable oil

FOR THE GRAVY

  • 2 tbsp vegetable oil
  • 1 onion , thinly sliced
  • 2 tsp plain flour
  • 2 tsp ready-made English mustard
  • 2 tsp Worcestershire sauce or soy sauce
  • 600ml chicken or vegetable stock
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Per serving

625 kcalories, protein 30g, carbohydrate 35g, fat 42 g, saturated fat 13g, fibre 2g, salt 4.08 g

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