Ultimate toad in the hole

Ultimate toad in the hole

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(53 ratings)

Cook: 40 mins


Serves 4
An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole

Nutrition and extra info

Nutrition: per serving

  • kcal625
  • fat42g
  • saturates13g
  • carbs35g
  • sugars0g
  • fibre2g
  • protein30g
  • salt4.08g
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    For the batter

    • 100g plain flour
    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 300ml equal mixture milk and water

    For the toad

    • 8 rashers streaky bacon
    • 8 good-quality pork sausage
    • 1 onion, thinly sliced



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp vegetable oil

    For the gravy

    • 2 tbsp vegetable oil
    • 1 onion, thinly sliced



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 tsp plain flour
    • 2 tsp ready-made English mustard
    • 2 tsp Worcestershire sauce or soy sauce
    • 600ml chicken or vegetable stock


    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.

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    Comments (78)

    emmahinde's picture

    the batter failed to rise and the sausages burnt :( very dissapointing

    sunslide's picture

    Easy to use and quick. I added thyme in with the batter and some caramelised lardons. Also put a couple of twigs of rosemary for the last couple os minutes in the oven. I used debbie and andres Harrogate bangers, dijon mustard instead on english. For the batter I doubled up with extra egg. Brilliant for kids this. Roast parsnips and broccoli on the side. Nice bottle of 2001 Vina Ardanza to go with.

    samanthaecclestone's picture

    This was shocking the batter didn't cook in the middle and was really soggy. It was in the oven for nearly an hour and it was still pants. Next time i will be using less liquid to make the batter.
    It gets a one for the fantastic gravy. mmmmmmm yummy yummy

    caroldavid1's picture

    I took note of everyone's comments and didn't add onions to the main dish but it still came out quite soggy. It is quite clear to see that the batter mix is too runny and probably needs some more flour. I left it in the oven after cooking just to harden a bit and this seemed to do the trick. That aside the dish was really tasty (although i did use tesco finest sausages) and the onion gravy was particularly tasty. If nothing else just do the gravy! A filling meal ideal for the cold winter ahead!!! Enjoy :-)

    whiteflash's picture

    BE WARNED,There is too much liquid in this batter mix,you either need to reduce the liquid to 100ml max,or increase the flour and eggs to thicken the mixture,otherwise it will not cook in the middle.

    donovan5813's picture

    Inedible wasn't the word for it. Couldn't distinguish between the metal cooking tray and the Yorkshire mix. Didn't see any Bacon but my dogs had 6 sausages they never complained had a liquid dinner instead !!!!!!!!!!!!

    donovan5813's picture

    Inedible wasn't the word for it. Couldn't distinguish between the metal cooking tray and the Yorkshire mix. Didn't see any Bacon but my dogs had 6 sausages they never complained had a liquid dinner instead !!!!!!!!!!!!

    cerys2's picture

    competent cook who likes to update recipes, liked the look of this recipe, concerned about 'soggy bottom', so followed latest updates of other chefs & put dish on gas hob after 10 mins in oven to ensure fat was really hot!! - completely forgetting it was PRYEX - yes it exploded, still not sure how the flying glass missed both my husband, dog & myself. Completely my fault but perhaps the recipe could be flagged accordingly just to remind others

    biospark's picture

    Some beef and stout sausages and a bit of sage in the batter with some herbs de provence and this turned out wonderfully. We left out the bacon and replaced it with a healthy dollop of garlic granules.
    Might be worth noting that my roasting tin's a little wide so it was a shallow batter and cooked really nicely.

    kittykatnat01's picture

    This is extremely easy and very yummy, it is a firm favourite at my house now

    samtruss1986's picture

    Did not raise at all! was just left with a soggy mess and burnt sausages! very disappointed, should have gone with my gut feeling and followed jamie, gordon or delia smith!!!
    could someone at the BBC please take this recipe and amend it!

    dicksurrey's picture

    What a disaster, this is the worst recipe ever. I make a "normal" toad in the hole at least once a month, but thought I'd have a go at this "ultimate" version. I followed the recipe to the letter, wondering if the lesser amount of flour had anything to do with the addition of the bacon. In the end the bacon had turned to charcoal, encasing burnt sausages that were stuck in something that looked like drying cement. The gravy was awful too. All in all, I'd give it zero stars. Sorry bbc.

    english-man's picture

    I've used this recipe a few times now but the batter never seems to rise. Am I doing anything wrong?
    I use plain flour as suggested in the recipe but should I use self-rising flour?

    lushak's picture

    this recipe is lovely, but as with any batter recipe you need to get the fat very hot, when you take it from the oven to add the batter place the pan on a lit gas or electric hob to keep it hot and smoking, then you can add the batter and place it back in the oven, this will aid the cooking of the bottom and stop the sogginess.

    :) enjoy, i have a few times.

    darkcard's picture

    I made this the other night, and it was very easy. Best of all though....it turned out great and tasted lovely.

    louisehowe's picture

    Ah Mummy I love you (big hugs) Nuff said.

    mikeeholt's picture

    great basis of a recipe. listened to all the feed back and came up with a beauty of a meal........... left out the onions in the sausage/bacon prep and let the sausage/onion mix (plus whole chesnut mushrooms cook for twice as long on a lower heat (170oC). Then I drained off the lovely excess smoked bacon and sausage fat into a saucepan which helped reduce the potential "SOGGY BATTER" effect. I then used that fat for a basis for the gravy instead of oil and added some strong red wine as well. I let the whole dish cook for much longer at a lower temperature and I was left with crispy outside batter and moist inside. The sausages were well cooked (very important to use good quality sausage meat) and the gravy was to die for, given that I added a bit of beef dripping to the beef stock to make it more flavoursome. Yum

    pjpringle's picture

    It looked pretty good but was ultimately soggy in the middle. Like another reviewer we were able to rescue the sausages and some of the crispy bits of batter from round the edges.

    I think i'll stick to the Waitrose recepie for the time being (125g of plain flour, 2 eggs, 300ml mixed milk/water) as this came out perfect.

    ezme66's picture

    So many recipes don't deserve the title "ultimate" but this does! The batter was amazing and tasted like bacon which was fabulous. To those who complained of "soggy bottoms": Toad in the Hole is meant to be a bit wet on the bottom! It will never crisp up all the way through like a "au natural" Yorkshire. I will be making is again and again that's for sure!

    stentie79's picture

    Gutted!! Batter ended far too soggy, tried leaving it in the oven for longer( a hour) but still came out a mess!! Picked out the sausages and had them with the gravy and veg!! Won't be using this recipe again.


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