Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(83 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

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

kcalories
520
protein
25g
carbs
37g
fat
31g
saturates
9g
fibre
2g
sugar
11g
salt
2.22g

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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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

Recipe from Good Food magazine, April 2008

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Comments

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bluemoon25's picture
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really wasnt keen on this recipe, although it tasted ok it hardly rose and just didnt have a wow factor that i was hoping for!! would try a different recipe next time

vpetrou's picture
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Made this last night and it was very tasty. My husband isn't so keen on mustard so I swapped the English mustard powder for smoked paprika to give it an unusual kick.

cocobear21's picture

very tasty ,adjusted cooking time 30 mins

alicer90's picture
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Delicious onion gravy! Served the whole thing with some mashed potato and mixed veg, a good, filling meal after a hard day. However, the batter didn't take 40 mins to cook through - only about 30. This meant I rushed the gravy a bit, as the main was ready too soon! But still tasted fab.

wendy1427's picture
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Really enjoyed it and thought the onion gravy was gorgeous too!

caveywavey's picture
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Really lovely gravy - will keep this recipe to do the gravy again! Toad in the hole turned out well, with fewer sausages than suggested (who gets packs of 8? they are normally sold in 6s), the batter was a little wobbly when it came out but was delicious once served.

hannahjacks's picture
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My son is gluten free and loves this recipe it works really well

veronicamp's picture

Great Toad in the Hole, but the "icing on the cake" so to speak, is the gravy that came with this recipe... I have long looked for decent gravies to make when there is no meat juice to draw from, well this one is the cream of the crop...

whitechoco84's picture
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Really really good! If I do say so myself... Although as I like my sausages very browned, I put them under the grill then back in the pan. The pudding did not rise as much as I wanted it to, so I'll be working on that...

jodie0509's picture

Horrible recipe, batter barely rose. Undercooked inside, burnt on time. Took longer than stated.

ishouldbeeating's picture
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Spectacularly good. I didn't use quite as much milk - it would have been thinner than the advised 'double cream' consistency if I had. Also put foil over the top of the roasting tray for last few min of cooking as it was getting v brown. Used Irish pork chipolatas which worked very well. Fed 2 greedy adults and a hungry toddler - her first toad in the hole and she loved it! Thanks for a great recipe.

loopy_loo_5's picture

I followed this recipe to the dot & it went horribly wrong, after 40 mins the top was turning a yellowish colour & had risen but was still sticky so I assumed it needed longer, after 1hour it was still sticky underneath but the correct colour on top, oven was on correct gas mark & I used the correct size tray etc, can't understand how everyone's cooked so fast?!?!? Gravy was perfect so ended up taking the sausage out, bining the batter & whipping up some mash! Any suggestions on what could have gone wrong?

laurabuttrick's picture
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Burnt on the outside and raw on the inside, massively disappointing.

nikkii55's picture

First attempt at this (and at batter in general) - really, really easy and absolutely delicious. For those of you that like the batter a little bit doughy, just reduce the cooking time by 5-10 minutes!

adybaila's picture

Hi. If I haven't got English mustard powder what else can I use? I'm not from UK.

gill2607's picture
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easy peasy. even the kids ate it all.

dixonjen's picture
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Easy to make and very tasty!

katcurnock's picture
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Also, if worried about burning, cover with tin foil once nicely browned. That way the batter can continue to cook without burning

katcurnock's picture
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To make this rise, you can add 1-2 tsp of sodium biocarbonate pre 140g of flour, if you feel the need :) I did, rose lovely :)

silmarillion's picture
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Very easy and very tasty - what more could you want?!

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