Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(114 ratings)

Prep: 20 mins Cook: 40 mins


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



    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…

  • 3 thyme sprigs, leaves only


    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



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

  • 1 tsp soft brown sugar
  • 500ml beef stock


  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

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Comments (148)

katcurnock's picture

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

Very easy and very tasty - what more could you want?!

ncsh556's picture

epic fail. burnt on top, soggy batter underneath. what i could eat of the batter tasted lovely, though. might try again with a smaller pan, partly cook the sausages in a pan to reduce the oil in the tin, and on a lower heat.

warvik's picture

Nice easy to follow recipe. Next time will cook the sausages longer to start with and reduce the end time as batter got quite crispy.

cooking80's picture

Nice and easy and very yummy

peterwilliam's picture

There are only two of us and I'm learning to cook since taking retirement, so my question is do I just halve the ingredients when the recipe says serves four?

novicedad's picture

Think the temperature was too high, needed a few more minutes to cook through thoroughly, but still was rather nice :)

andreadancer's picture

This is a great midweek meal. My 4 year old loves to make the batter, hence it's his favourite tea. We're lazy on the gravy. Just soften the onion then add to gravy made from granules. A cheat but who cares?!

colec1's picture

This was brilliant. So easy and tasty. Didn't have mustard powder or time so added some dried mixed herbs and a couple of bay leaves. Also only had six sausages in my pack, which workd out fine for me as I used a smaller pan and the "hole" was nice and think in the pan.
It wasn't until I'd started everything that I realised I didn't have any beef stock for the gravy so just used a couple of vegi stock cubes - it turned out okay, but I'm sure would have been better with beef. Servied with mash and oodles of fresh veg.

Definitely a Sunday lunch staple.

xsnooksx's picture

Wow, amazing! I didnt have onions for the gravy so I used mushrooms instead - equally as good!

paullindsell's picture

Nice and simple dish, however, next time (which there will be as it was lovely) I would reduce the final cooking time to approx 25mins, not 40mins.

josephina86's picture

I'm not sure what went wrong with mine, I used wholemeal flour and increased the quantities as I had a bigger pan, and my batter didn't really rise in the middle very well! I did it at the right temperature for 40 minutes, maybe I should have left it in longer. It still tasted nice though, will try again with normal flour. I have succeeded before, just apparently a fail on my part!

asm123's picture

ILOVE sausages but im allergic to tinned sausages so thank god for that.......p.s i used richmands and when i put them in my mouth they were hot so i had to spit it out and it went in my girl friends eye wooooops what a shame never mind we got a devorce! xxxxxxxx

asm123's picture

ILOVE sausages but im allergic to tinned sausages so thank god for that.......p.s i used richmands and when i put them in my mouth they were hot so i had to spit it out and it went in my girl friends eye wooooops what a shame never mind we got a devorce! xxxxxxxx

teaparty21's picture

What a brilliant recipe - really easy to cook and turned out perfectly. I used dried thyme instead of the sprigs and it still tasted wonderful. Served it with mash and roasted carrots, beautiful!

jennena's picture

This was my first attempt at toad in the hole and it turned out pretty well if I do say so myself, and the gravy was amazing! I'l definitely be attempting this again!

bbobsblum's picture

Delicious, very easy, my Daughters loved helping with this one. I've never had much luck with toad in the hole but this was great. A really good weeknight family meal, a hit with everyone.

kategoudy's picture

This was my first attempt at a toad in the hole - let's just say that my husband was not disappointed! It's relatively easy to make - batter a little difficult to get perfect so cheated and used a sieve at the end. Also had to give the dish another 5 mins cooking time to make sure the batter was properly cooked. A traditional winner and the gravy was a great accompaniment!

yummymummy31's picture

Beautiful! I used double the mixture as it didn't look enough in my roasting tin. I also used 12 sausages (cumberland). Very good recipe and much better than the last one, which was a disaster!

Will definately make again and again!

kerryatter's picture

Fantastic recipe! I've never really been a fan of toad in the hole but thought I'd give it a go for my kids and it was delicious! I didn't gave any mustard powder and didn't bother with the herbs, just adding a little salt & pepper.

Next time I'll try the onion gravy (I usually make red wine gravy).


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