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 61-76

  • Binder photo whiteflash

    10 October 2011

    whiteflash commented on this recipe

    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.

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  • Binder photo Carol

    10 October 2011

    Carol commented on this recipe

    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 :-)

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  • Binder photo seccles

    06 January 2012

    seccles rated and commented on this recipe

    1 stars

    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

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  • Binder photo simpson

    13 January 2012

    simpson commented on this recipe

    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.

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  • Binder photo em93

    22 February 2012

    em93 rated and commented on this recipe

    1 stars

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

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  • Binder photo Bananna

    24 June 2012

    Bananna commented on this recipe

    DO NOT MAKE THIS..... As per the majority of reviews, the batter did not rise and was just an eggy mess. I wish I had read the reviews first but didn't think anything could go wrong. Horrible Sunday dinner :0(

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  • Binder photo Hw313

    15 August 2012

    Hw313 commented on this recipe

    Loved the sausage and bacon idea, gravy was very tasty but batter disappointingly flat - next time will follow recipe but use Delia's batter recipe

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  • Binder photo babs

    10 October 2012

    babs rated and commented on this recipe

    1 stars

    i was really disappointed with the results of this toad had been looking forward to this the sausages were lovely with the onion gravy but the yorky was very doughy shame really

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  • Binder photo Michy

    25 October 2012

    Michy rated and commented on this recipe

    4 stars

    Cooked for a little longer to firm up a little given the earlier feedback about soggy bottoms, that being said my husband likes a puddingy Yorkshire so was very happy with the result. I fried off the mushrooms and sausages for a few mins and then mixed the onions into the base together with a few chopped thyme leave and some S&P which gave a lovely flavour. Added an extra stock cube to beef up the gravy a bit. Just right for a cold night, I'll cook again.

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  • Binder photo jahjahbinx

    17 November 2012

    jahjahbinx commented on this recipe

    made this a few days ago & it went down well. was really tasty & everyone commented on how nice it was. will definitely be making this again!

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  • Binder photo rozzie

    25 November 2012

    rozzie commented on this recipe

    I would love to use these recipes for my family, but the measurements and oven temperatures don't make any sense to me. Could you possibly translate into american measurements and temps alongside or in brackets. Thanks

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  • Binder photo christinamurray

    30 December 2012

    christinamurray rated and commented on this recipe

    1 stars

    Oh my goodness, just finished making and trying to eat this, sorry BBC Good Food this recipe is just awful. It didn't rise and it was just soggy all the way though. I tried your other recipe for Yorkshire puddings for Christmas Dinner and it was a major hit! But this recipe was one serious failure! I think it needs more eggs to rise properly. never mind if at first you don't succeed try and try again!

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  • Binder photo GarySteward

    06 January 2013

    GarySteward rated and commented on this recipe

    5 stars

    Amazingly have never cooked this before, but have done so this evening for my family. Very easy to do, quick and cheap! Went down very well. Thanks!

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  • Binder photo Sue Ratcliffe

    17 February 2013

    Sue Ratcliffe rated and commented on this recipe

    4 stars

    This is a lovely recipe but the batter ratios are off - use two eggs and once mixed, add more flour until the batter is just about the consistency of double cream - any thinner and it won't cook well.

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  • Binder photo Kat87

    21 February 2013

    Kat87 rated and commented on this recipe

    5 stars

    So delicious! However, I found that there was way too much liquid, and had to restart the batter. I initially doubled it and kept the ratios, but then one-and-a-halved it and only used 300ml of the water/milk mix. Much better!

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  • Binder photo Erica K

    03 April 2013

    Erica K rated and commented on this recipe

    1 stars

    Rubbish. Followed the recipe exactly and the batter was a soggy fatty mess which wouldn't set. We used good quality meat and it was such a waste of time and money.

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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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