Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Method

  1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
  2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
  3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
  4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
  5. EQUIPMENT: Large mixing bowl, measuring spoons, wooden spoon, measuring jug, scissors, 20 x 30cm shallow roasting tin, timer, knife, chopping board, large non-stick frying pan

Per serving

520 kcalories, protein 25g, carbohydrate 37g, fat 31 g, saturated fat 9g, fibre 2g, sugar 11g, salt 2.22 g

Recipe from Good Food magazine, April 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Evenstar

    01 April 2008

    Evenstar rated and commented on this recipe

    5 stars

    This recipe is fantastic - it was really easy to make and absolutely yummy! It was indeed better than Mum's. The herbs in the batter added a tasty touch and the onion gravy was utterly delicious. Thumbs up all round!

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  • Binder photo 33_hertz

    05 May 2008

    33_hertz rated this recipe

    5 stars

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  • Binder photo irishgilly

    08 May 2008

    irishgilly rated and commented on this recipe

    5 stars

    Really lovely, very easy & the onion gravy was great. Will be a firm family fave!

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  • Binder photo Robyn

    23 June 2008

    Robyn rated and commented on this recipe

    4 stars

    My second try at Toad in the hole (first time was a disaster with another recipe). Was nice, I dont think the oil was hot enough when the batter went in, and I guessed as to how much mustard powder to put in. I only had 6 sausages, and think I should have used a slightly smaller pan to get the batter a bit thicker. It was very thin. Also- guessed as to how much flour to put in the gravy (although this turned out really scrummy). I also assumed this was plain flour! Can anyone shed some like on the mustard powder and flour? I'll have another go I think!

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  • Binder photo Nina

    26 June 2008

    Nina rated and commented on this recipe

    5 stars

    Excellent and very easy. I live in Canada and needed to make something "British" for a party - once everybody realised it wasn't a cake with sausages in it, the toad-in-the-hole was very popular and is now an international receipe! English mustard was a tough one though. Also added a bit of redcurrant jelly to the gravy which worked well (cranberry sauce would also do I think.)

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  • Binder photo mossop

    09 August 2008

    mossop rated and commented on this recipe

    5 stars

    Delicious, despite forgetting to put in the mustard powder... ah well...

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  • Binder photo kizmax

    02 September 2008

    kizmax rated and commented on this recipe

    4 stars

    thought this was very tasty, my mum makes better batter though!! but still very good will make again. onion gravy was fab though yummy

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  • Binder photo nicky marr

    17 September 2008

    nicky marr commented on this recipe

    This is really easy to convert to Gluten free - substitute the 100g of flour for 50g gluten free flour plus 50g cornflour. And I add an apple or two at the same time as adding the batter - unpeeled but cored and sliced into about a dozen slices per apple. I also cut the sausages into chunks before cooking them - it makes it easier to serve!

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  • Binder photo nicky marr

    17 September 2008

    nicky marr commented on this recipe

    Should have said - make sure you use gluten free sausages! They can be hard to come by but M&S do a couple of varieties.

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  • Binder photo Becky2

    17 September 2008

    Becky2 rated and commented on this recipe

    5 stars

    This worked very well for me, and I've made some disappointing toads before so I'll definitely use this recipe again. I cooked the sausages slightly longer than 15 minutes to get them brown, but then I found the whole thing was ready long before time. A big success.

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  • Binder photo Subila

    18 September 2008

    Subila rated this recipe

    5 stars

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  • Binder photo runnyeyes

    25 September 2008

    runnyeyes rated and commented on this recipe

    4 stars

    The recipe worked well..but there are a couple of small errors ...spoonful of flour should be TABLEspoon.I used plain, but I'm sure SR would be fine. ...cooking time is too long.Suggest try 15mins for sausage, but only 25mins extra after adding batter. Serves 3!

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  • Binder photo Hayley

    09 October 2008

    Hayley rated and commented on this recipe

    5 stars

    I've never made toad in the hole before, i found this recipe really straight forward although next time i think i'll make a little less batter. I'm not a big fan of thyme so i used sage instead, it worked really well......worth a try!

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  • Binder photo littlemisshappy145

    21 October 2008

    littlemisshappy145 commented on this recipe

    I really liked this recipe! tasted good, but the onion gravy was... OUTSTANDING. i could of almost drank it out of the pan! :) it tasted fab! I think that i didnt have my oil hot enough, as it stuck to the bottom of the tray :( but after a bit of hard scraping i managed to get it off! tasted fab though, what ever went wrong!

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  • Binder photo Dids

    25 October 2008

    Dids rated and commented on this recipe

    2 stars

    Oh dear mine was a disaster. When I make the hole separate from the toads it rises beautifully. Can never combine the two succesfully. I will try again next time using a smaller tin, that might solve the problem. Still tasted nice.

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  • Binder photo HughesnHutch

    03 November 2008

    HughesnHutch commented on this recipe

    Amazed when mine rose brilliantly but the the Rayburn we have is probably hotter....did a veggie version....onion gravy just the best and will now be my gravy of choice!....cooked within 30 minutes of adding batter..definitely will have again

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  • Binder photo Zena

    05 November 2008

    Zena rated and commented on this recipe

    5 stars

    I made this with five veggie sausages and the same amounts of everything else. Rose beautifully but did not take 40 minutes, more like 25. Fed two hungry (or maybe slightly greedy) adults with only a little gravy left over. Yum.

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  • Binder photo Hales

    08 November 2008

    Hales commented on this recipe

    Lovely recipe, fed 3 slightly piggy grown ups

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  • Binder photo Donna

    10 November 2008

    Donna rated and commented on this recipe

    4 stars

    Lovely recipe but i found that in a normal oven it was burning on the top after 25mins but undercooked inside. Will defo make again but will cook on 200'C for 40mins. Still tasted lovely, the onion gravy was delicious!

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  • Binder photo ...jay

    13 November 2008

    ...jay rated and commented on this recipe

    5 stars

    Absolutely fantastic, very easy to cook, a firm family favourite!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Ingredients

  • 100g plain flour
  • ½ tsp English mustard powder
  • 1 egg
  • 300ml milk
  • 3 thyme sprigs, leaves only
  • 8 plain pork sausages
  • 2 tbsp sunflower oil
  • 2 onions , peeled and sliced
  • 1 tsp soft brown sugar
  • 500ml beef stock
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Per serving

520 kcalories, protein 25g, carbohydrate 37g, fat 31 g, saturated fat 9g, fibre 2g, sugar 11g, salt 2.22 g

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