Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(108 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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

  • Easily doubled / halved

Nutrition: per serving

  • kcal520
  • fat31g
  • saturates9g
  • carbs37g
  • sugars11g
  • fibre2g
  • protein25g
  • salt2.22g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g plain flour
  • ½ tsp English mustard powder
  • 1 egg
    Eggs

    Egg

    egg

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

  • 300ml milk

    Milk

    mill-k

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

  • 3 thyme sprigs, leaves only

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 8 plain pork sausage
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, peeled and sliced
    Onion

    Onion

    un-yun

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

  • 1 tsp soft brown sugar
  • 500ml beef stock

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (143)

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
0

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
0

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
0

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
0

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
5

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
0

DO NOT USE THIS RECIPE.
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
1.25

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!

RachiD76's picture

A really flat batter none of the wow factor I get from my Jamie Oliver recipe! That said we ate the whole thing and gravy was lovely so every cloud! Just don't make it for special guests you'll be gutted!

taffydog's picture

Did people actually read the recipe and roast the sausage for 15 mins before adding batter. Don't see how a sausage can be in the in the oven on gas 7 for a total of 55mins and come out raw

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (4)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…