Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(93 ratings)


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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level



Serves 4

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!

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

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  • 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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  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

Recipe from Good Food magazine, April 2008

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Ganderz's picture

Tried this tonight, worked perfectly... I did put about 10ml less milk in though amazing recipe :)

trazza's picture

Just wish I had read the comments before making this. Awful!

Wellsey-COWES's picture

As a new cook... I thought this site would be fail safe I wish I had read the comments before I tried this recipe, I carefully followed it to the letter... I'm like that!
It was a disaster, batter nearly burned on top with a soggy bottom, nearly burnt sausages, BBC good food I suggest you re-visit this recipe and find out what is wrong with it!

SurreyD's picture
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Worst recipe ever!
Burnt sausages, undercooked pudding with no rise whatsoever.
2 disappointed kiddies here

paulmayo's picture

Agree with many of the comments posted - recipe doesn't work - undercooked pudding mostly!! Should avoid and try elsewhere! :-(

CookDoc's picture

Sorry, this results in over-cooked sausages. They don't need 15 mins pre cooking. Total cooking time for the sausages including in the batter is 55 minutes. Just crazy.
Why not just heat some oil, toss the sausages, pop back in the oven for a couple of minutes then add the batter and cook for 20 to 25 minutes? Works every time.

nickylovell's picture

Really surprised to read people's comments about this recipe. Just made it and it turned out perfectly - light, fluffy Yorkshire and tasty onion gravy!

horseyh's picture
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Both my partner and I have tried this recipe and it worked for neither of us. The timings don't seem to work as the sausages are ready before the batter, resulting in either frazzled sausages or undercooked pudding. The gravy on the other hand is delicious but a different toad in the hole recipe is needed.

Rokewood's picture
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Well I also wish I had checked out the comments. I was sure I had made this before but clearly not - it is as described previously. Too much milk in the batter makes for a burnt top and mush underneath. Such a shame as this was my daughters birthday meal. Don't do it!!

snortle88's picture
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I should have read the comments - I would have chosen another recipe. I had reservations but with 4 stars I assumed it would be fine. It was not! The batter sizzled as it hit the tin but that's as far as it goes really, barely risen by the time it was due out. Despite liberal oiling it was also stuck in the tin, as well as being overdone on top. The middle was just undercooked mush. The gravy was rather insipid. I have cooked the sausage and stuffing toad in the hole from this site and would recommend it. This, I would not.

MISTYHAVEN's picture

I have just cooked this meal, my 8 year old lad and my husband both really enjoyed it.
I made sure oven was hot, cooked 6 Tesco Finest Cumberland sausages in the oil for the 15 mins.
I used the quantities given although at this stage questioned the amount of liquid and read reviews but decided to go with it. As the sausages were quite fat the batter came about 4/5 to the top leaving them slightly exposed. With this in mind at half time I put the tray (10ins x 8 ins) onto the shelf below to prevent burning.
End result was crispy on top, a lovely consistently throughout and came out perfect from the tin.
Jolly good and filling meal, served with a few new potatoes and cauliflower/broccoli. +++

thistlepops's picture
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Not sure why so many people are slating this recipe, I made it last weekend and the family loved it, it worked perfectly, it is now my son's favorite dish.

raisydaisy's picture
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This was disgusting. How exactly do you get Yorkshire pudding wrong? How do you get sausages wrong? Hell, gravy granules and freeze dried onions would be better than the onion gravy recipe given here! This is inedible! Very, very disappointed that I am having to toss all of this in the bin. This recipe is so bad that I may not ever use this site again.

lamathome's picture

I suspect your are either being malicious or you can't read and follow a recipe.

supersarah64's picture

Does anyone read these comments?! I agree - This recipe is a DISASTER. The milk quantity is over double what is required so the yorkshire pudding just ends up tasting like a wet sponge.. Yorkshire pudding should be roughly one egg to 125 ml of milk/water not 300 ml. Threw the lot in the bin. What a waste.

ellendenise91's picture
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Terrible, cooked on top and raw underneath.

sj392's picture

Just made this and threw it in the bin. The batter was burnt on top and raw inside. Don't use this recipe

clairegrimstead's picture

The timings and temperature I think need revising. I had to cover half way through with foil! Half was welded on but the other half was surprisingly edible!

chip5850's picture

I made the batter in a blender and the recipe turned out really well, tasty!

hippygirljb's picture

This isn't as bad as everyone is saying it is! For a midweek meal, the recipe works well - as advised, i boosted the oven to 220 degrees when i first put the batter in for ten minutes before reducing it again. I should have used a smaller dish but it didn't burn or come out raw - tasted just fine!