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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jonnyplatt's picture

STODGE STODGE STODGE! Very unhappy with the batter and to boot it was bonfire night!! Not good!!

Tash_85's picture

Rubbish recipe, totally disappointed, batter was all soggy, liked the idea of the sausages wrapped in bacon but wont be using this batter recipe again!

snapper1234's picture

Thought i'd just comment with a better recipe for the batter. It's easy batter as you only need equal quantities of each ingredient. Use a cup (the American style measuring cups are fantastic and only cost a couple of quid from the supermarket), a mug may be too much but a large tea cup would be perfect. Use a cup full of plain flour, a cup full of cracked open eggs, and a cup full of milk and water, I find half and half milk to water is perfect. Add salt and herbs like parsley whilst you are mixing. Make the batter an hour before you use it and whack it in the fridge for an hour. Make sure the fat in the pan is boiling hot before you add the batter. I personally cook the sausages in bacon for 15 mins in oven first, then I chop them in half and use a deep muffin tin to make 16 individual toad in the holes. The batter rises far better than in a large tin and they look lovely!

zoominzozo's picture

I had to top up the batter with more flour when making this recipe to stop it having a soggy bottom, just enough so that the mixture is thick and not runny. I also found that heating the oil in the bottom of the dish first really helped too.

I didn't put onions in (as neither me nor my friends like them) and have used both Cumberland and Lincolnshire sausages in the past to give more flavour.

I absolutely love this and my friends insist I make this whenever I offer to cook so it must be good!

themightygusset's picture

As others have said, the batter mix is way off, and there are a couple of other issues with this recipe - see my 'Tip' for how to make it work.

S16opy's picture

I've tried to write a response but it was not posted. I just wanted to say the dish is awful and doesn't work. Should be taken off.

erica_k's picture
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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.

kat879's picture
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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!

elcamara's picture
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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.

gsteward's picture
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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!

christinamurray's picture
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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!

rozzie468's picture

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

jahjahbinx's picture

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!

michellesmith9's picture
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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.

liliaf's picture
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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

hlw313's picture

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

bananna's picture

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(

emmahinde's picture
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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
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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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