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

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Comments

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wazzie's picture

to give it its due, the recipe is not a total disaster. the gravy is good, its identical to a delia smith recipe ive been using for years. the only problem is the batter. i like to put my oven on a lower heat too, because it makes a nice spongey springy pudding. the batter quantities given ware a bit off, there is too mush liquid. generally i use twice the quantity of fluid to flour, and one egg per 75g flour (this weight of flour is perfect for two large portions).

bluemeanie's picture
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Shame I have to give it one star. This really should be a very simple 'nothing can go wrong' recipe. 300ml of milk, 150g of plain flour and 2 eggs will give you perfect batter. Fry the sausages off a bit first. Some recipe's deserve to be taken off this site, and this is one of them.

bluemeanie's picture
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Not surprised some people are dissatisfied with this. The flour is about 50g short, and leave the water, just milk. Maybe add another egg.

plebism's picture
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I think my cooking skills let this down, or I should say my oven - I don't think it was hot enough and hence a crispy out with yuk almost liquid batter in the middle.

Otherwise - was easy to prepare etc so will try again - maybe Ill practice just baking the batter a few times

helenthomson's picture
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This was meant to be a lovely anniversary meal for my husband but it ended up being a complete disaster. I have never seen a toad in the hole that looks this bad. The batter didn't rise and looked totally inedible. I won't use this recipe again and can't believe people have been successful with it as I followed the recipe to the letter. Back to Mr Rhodes' recipe I think, that actually works.

helenberrill's picture
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Sadly for me this wasn't the 'ultimate toad in the hole' but the ultimate disaster. I even followed all the user tips and left out the onion in the batter mix but the result still resembled 'egg pudding' under the crunchy batter top, despite leaving it in for an extra 10 mins in the hope that the batter would cook through. I felt the batter mix was too thin despite following the recipe to the letter. I'm not sure I'll risk making it again but if I did, I would use more flour (or less liquid) and I would place the dish at the bottom of the oven as the top cooks quickly and the bottom is a soggy mess. I hope you have better luck with it than I did.... :(

chuntface's picture
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Hi I'm with everyone else. Given that this is the first hit that comes up when you google "toad in the hole recipe", you'd expect a decent toad in the hole! The soggy mess and under cooked sausages were massively dissapointing. We left it in anm extra 25 minutes and still it wasnt cooked. I reccommend you find another recipe or order a pizza. Thanks for ruining my evening bbc food!

chris-suarez's picture
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Yummy

emmawelsh's picture
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sausages wrapped in bacon was nice, but the batter only went slightly crispy on the very outer edges, rest was unedible.

kayleigh1987's picture
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My first ever attempt at cooking toad in the hole (using a different recipe) was a complete disaster, but using this recipe, it came out perfect first time. I find it works better if you don't use a stainless steel roasting tin. I used a stainless steel tin the second time I tried it and it came out with a soggy bottom.

laugh_producer's picture
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Not overly impressed with this dish. The onions that went in with the sausages burned to the bottom of the batter, the batter didn't rise much and was overly dry.

I did like the gravy which I think would work brilliantly with any sausage dish. I would reduce the amount of english mustard and add a little wholegrain just to give it a slightly mellower flavour.

Will continue to make toad in the hole but the only thing I'll be following from this recipe is the gravy.

emmawelsh's picture
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I'm going to try this soon and hope that I have success. I will make sure I use a metal baking tray and also make sure that the oil is very, very hot before I pour in the batter - I'm guessing this should prevent the soggy bottom problem. No onion will will join my toad in it's hole as I don't like them anyway. I'll let you know how I get on.

beccabryant's picture
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I cooked this for my friends for a dinner party and the all loved it! Even someone who wasn't fond of sausages almost licked the plate clean! Lovely meal. I served with calconnon and gravy! Highly recommended!

akkward's picture
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loved it! made double the quantity for 5 of us and it all vanished!!
will definetly make this one again. mmmmm yum!

lauraemmott's picture
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very good recipe. me and my partner really enjoyed it. i used a glass pyrex dish as i hadnt got a metal baking tray, it didnt stick. i will definitely make this again.

jadeyc1's picture
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I was a little bit worried about soggy batter (after reading all the reviews!) so I only added half an onion....It was lovely & the batter was perfect, not soggy at all. Very quick & easy to make and very filling. Served with cheesy mash - delicious!!

meiwang's picture
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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.

20september97's picture

Delicious, the children have asked for it again tomorrow.

cheekydee's picture

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

kaci19's picture
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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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