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 41-60

  • Binder photo Food Diva

    29 September 2009

    Food Diva rated and commented on this recipe

    5 stars

    This was the best toad in the hole I have ever made. I have to agree with the posters regarding the onion gravy, absolutely delicious.

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  • Binder photo crazylady5zoeb

    09 November 2009

    crazylady5zoeb rated and commented on this recipe

    3 stars

    Very nice. But a bit soggy and rich. Not too keen on this.

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  • Binder photo Natalie

    18 November 2009

    Natalie rated this recipe

    4 stars

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  • Binder photo Nat

    25 November 2009

    Nat rated and commented on this recipe

    5 stars

    I just made this for my mum and step dad, I am 23 and until now I had never made Yorkshire pudding or gravy from scratch! My Yorkshire rose beautifully, my gravy was outstanding. I had no beef stock so I used a mixture of chicken and vegetable stock, I also added some red wine, Worcester sauce and mushroom ketchup for flavour. I served it with roast parsnips, carrots and potatoes. Highly recommended!

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  • Binder photo Nic

    24 January 2010

    Nic rated this recipe

    3 stars

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  • Binder photo Rebecca

    17 February 2010

    Rebecca rated this recipe

    2 stars

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  • Binder photo Martin Glover

    25 April 2010

    Martin Glover rated and commented on this recipe

    4 stars

    lovely. Did mine with peas. Really liked the fresh thyme in the batter

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  • Binder photo thevilraggydoll

    09 May 2010

    thevilraggydoll rated and commented on this recipe

    4 stars

    Scrumptious! Used dried Thyme as the supermarket was out and it still tasted lovely. A very affordable dinner, uses items I already have at home, only had to buy sausages, so in essence, dinner for 2 very greedy piggys for £2 : )

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  • Binder photo jadegroves

    15 May 2010

    jadegroves rated and commented on this recipe

    4 stars

    Absolutely gorgeous and the gravy was a huge success- I made it with red onions and it worked a treat!

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  • Binder photo lucy_clare488

    20 May 2010

    lucy_clare488 rated this recipe

    4 stars

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  • Binder photo J Bedsington

    30 July 2010

    J Bedsington rated and commented on this recipe

    5 stars

    Simple, cheap and tasty... Used cumberland sausages.

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  • Binder photo Nat

    03 August 2010

    Nat rated and commented on this recipe

    5 stars

    Delicious recipe! I agree that it only needs about 25-30 minutes in the oven. I added some cooked red onion into the tin with the sausages and batter and it was great! Hubby and son loved it so will definitely be making it again

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  • Binder photo chelsea

    10 August 2010

    chelsea rated and commented on this recipe

    4 stars

    easy to make but realy nice mmmmm x

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  • Binder photo toyotasmith

    17 September 2010

    toyotasmith rated and commented on this recipe

    4 stars

    Made this last night for me and my boyfriend. Had this with roasted carrots and potato with garlic. I didn't think I'd like the onion gravy but I stuck with it and it was really nice with everything else. Thank you Good Food for really getting me into this cooking thing.

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  • Binder photo jwbassman85

    12 November 2010

    jwbassman85 rated this recipe

    5 stars

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  • Binder photo Kerryatter

    14 November 2010

    Kerryatter commented on this recipe

    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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  • Binder photo Yummymummy3

    24 November 2010

    Yummymummy3 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo K8 GDY

    28 November 2010

    K8 GDY rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Bbobsblum

    06 January 2011

    Bbobsblum rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Jennena

    20 January 2011

    Jennena rated and commented on this recipe

    4 stars

    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!

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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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