Country-style toad in the hole

Country-style toad in the hole

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(14 ratings)

Prep: 10 mins Cook: 40 mins - 50 mins


Serves 4
Everyone loves toad in the hole, so delight the whole family with this recipe

Nutrition and extra info

Nutrition: per serving

  • kcal484
  • fat30g
  • saturates10g
  • carbs38g
  • sugars11g
  • fibre3g
  • protein19g
  • salt2.33g
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  • 100g plain flour
  • 1 egg, lightly beaten



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

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 medium onion, sliced



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

  • 1 apple, sliced (no need to peel)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 6 sausages


  1. Tip the flour and a pinch of salt into a large bowl. Make a well in the centre and pour the beaten egg into it, with a splash of milk. Draw in the flour with a whisk, gradually adding the remaining milk.

  2. Heat oven to 220C/fan 200C/gas 7 and grease a 15cm x 25cm ovenproof baking dish with oil. Arrange the onion, apple and sausages in the baking dish and season to taste. Cook for about 10 mins, until the onion and apple soften. Pour over the batter and cook for a further 30-40 mins. The batter should be well risen and golden. Serve with gravy and mashed potato.

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Comments, questions and tips

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Comments (20)

Puzzleduck's picture

100g of flour is about 3.5oz. This can't possibly be right.

Stoosanub's picture

This batter is way off hence the soggyness! The recipe in general is nice but the batter is way off! To combat this use a standard yorkshire pudding base as I did and it come out perfectly cooked and not suggy at all! I left out the onions and just added the apples to the base, using my own yorkshire pudding recipe : 3 eggs, weight the eggs after cracking (mine were 170grams) add the exact same weight in grams of both plain flour and milk (170grams milk 170grams flour for me), some thyme, garlic granules and pepper. Voila! perfect batter that rises amazingly.

sonnyaustinneenawpoo's picture

Hello Ladies and Gentlemen.
My name is Sonny, of the Letzer Realm.
I like Sausage! :)
I like this dish too! ;='===D
I am 7 years old! I love my Mummy!
Goodnight Sausage Lovers!

ellieamini's picture

What a wonderful name!
I made it in my week end party,
good taste ,simple and quick reciepe.
thanks a lot!

jeany_mau's picture

Wow this is great! Thank you for sharing this recipe to us. I can't wait to try this at home. I'm looking forward for your next posts and updates.

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aliciapearce23's picture

I'm not entirely sure why, but I had to cook this for an hour and a half and the inside still wasn't as firm as I'd have liked. Next time I'd add more apple and onion.

debrat's picture

I used thin taste the difference sausages as that's all I had. It was also v soggy but the outside was crisp verging on burnt. I thought it tasted lovely anyway but my boy didn't like/eat soggy bit! I'm wondering if its coz there was a lot of water in the sausages- prob best drain them before adding the batter or use really good sausages that have minimal water content!

cutewizzy's picture

I really liked this, thought the apples tasted lovely with the sausages. Unfortunately mine was a little soggy in places, perhaps needed a little longer in the oven :-)

becky-kate's picture

Absolutely gorgeous! The apples really added something extra, definitely cooking this again! :)

soozieq's picture

i cannot get the batter to cook in the middle with this receipe, it was all soggy even after being ion the oven 15mins longer than suggested. anyone else had this problem>? :-(

Wavey8's picture

Totally agree. So disappointing that the batter was so soggy. The recipe just seems to have way too much liquid. I just couldn't eat it and had to take the sausages out and do something else with them. Seems such a waste, maybe I should have left it in the oven for another half an hour but you hope that they get a recipe right.

sirscoffedthelot's picture

gorgeous recipe this! i added some thyme to the batter mix along with a tsp of mustard powder. i also flavoured the oil with half a clove of garlic. you can just taste the garlic without it being too over powering. my spanish friends love it over here!

vinsbit's picture

Highly recommended with course grain mustard and garlic mash.
So so quick and easy - a good sunday meal for when you have guests.

linda68's picture

very easy to make, and the boys liked the look of it! We would'nt put the apple in again, and maybe try it without the onions, as we too had a soggy bottom! Tasted really nice though.

krazylegs's picture

Another dish from good food that always gets eaten. I plan around 4-5 meals a week and the others are pot luck from whatever ingredients are in the fridge. This dish often pops into my head on such occasions. So simple to make and my 16 year old daughter has now learned to make it on her own. Great for a large family meal I have cooked this with 24 sausages before! I think the quantities shown are a little mean there are 5 of us (inc a 3 year old) and they would fight if I only did 6 sausages. I also find the batter is too hard and crispy so I double the recipe amount and find its moist in the middle and crispy on the outside. Mmmmm

marmiton's picture

absolutly scrumptious, fantastic family meal

kitchenking's picture

This is a real winner with the children and very easy to make

hunkamunka's picture

Didn't work for me unfortunately

Wavey8's picture

Me neither. The batter mix recipe seems wrong. Will try again, but with a different batter mix recipe.

Questions (1)

Ktg320's picture

It looked lovely. Why did it go soggy? Half sausages were cooked and side in batter were not cooked. Followed recipe, didn't open oven and it was at right temperature.
Really frustrating.

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