Ultimate toad in the hole

Ultimate toad in the hole

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(52 ratings)

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Cooking time

Cook: 40 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
625
protein
30g
carbs
35g
fat
42g
saturates
13g
fibre
2g
sugar
0g
salt
4.08g

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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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.

Recipe from Good Food magazine, November 2003

Comments, questions and tips

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Comments

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

mikeeholt's picture
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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
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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
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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
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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.

aurum1966's picture

The WORST batter mix I've ever made! I've had better results making it up as I went along.
The batter was soggy on the inside whilst burning on the outside so I dropped the heat. Still soggy so I upped the heat again.
The sausages were cremated, the bacon had changed at an atomic level into something akin to construction material and the disgusting batter was stuck to the pan and still soggy in the middle.
Dame Delia I shall never foresake you again!

vrlloyduk's picture

This was awful! It looked like gruel in the middle yet still managed to be burnt to the bottom of the tin. I managed to salvage a bit of crispiness from round the edges but overall very disappointing. There was not even a hint of it rising! The only consolation was I got delicious sausages in onion gravy instead!

butterflie5's picture

I loved the soft onion in the batter or toad. Such a lovely change! I did not have a soggy bottom but loved the soft parts

I use wholemeal flour - batter was fine, just a little dry as I tend to forget things I'm cooking. I need a timer - fastened to me!

As for sabre - I think you used 300 ml milk and 300 ml water. The receipe is 300 ml liquid in total - 1/2 milk : 1/2 water.

glennabbott's picture

i have no idea what went wrong. i followed the recipe to the letter, and the batter was just a sloppy mess in the bottom of the tray. it didn't rise at all !!! are you sure that you are meant to put water in batter mix ? thankfully the sausages were fine. can someone please give me some idea as to where i went wrong.

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