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 61-80

  • Binder photo Kelly Welly

    20 February 2011

    Kelly Welly rated this recipe

    1 stars

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  • Binder photo teaparty21

    22 February 2011

    teaparty21 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo ginger nutt<3

    10 March 2011

    ginger nutt<3 commented on this recipe

    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

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  • Binder photo ginger nutt<3

    10 March 2011

    ginger nutt<3 commented on this recipe

    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

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  • Binder photo Petit_Josephine

    20 March 2011

    Petit_Josephine rated and commented on this recipe

    3 stars

    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!

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  • Binder photo Paul Lindsell

    20 March 2011

    Paul Lindsell commented on this recipe

    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.

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  • Binder photo xsnooksx

    31 May 2011

    xsnooksx rated and commented on this recipe

    5 stars

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

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  • Binder photo Sunshinegirl

    11 September 2011

    Sunshinegirl rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Andrea

    13 September 2011

    Andrea rated and commented on this recipe

    5 stars

    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?!

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  • Binder photo JamesLitchfield

    23 September 2011

    JamesLitchfield rated this recipe

    4 stars

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  • Binder photo Novicedad

    11 October 2011

    Novicedad rated and commented on this recipe

    4 stars

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

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  • Binder photo Peter

    19 October 2011

    Peter commented on this recipe

    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?

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  • Binder photo cooking80

    23 October 2011

    cooking80 rated and commented on this recipe

    5 stars

    Nice and easy and very yummy

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  • Binder photo Warvik

    25 October 2011

    Warvik rated and commented on this recipe

    5 stars

    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.

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  • Binder photo ncsh

    03 November 2011

    ncsh rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Silmarillion

    04 November 2011

    Silmarillion rated and commented on this recipe

    5 stars

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

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  • Binder photo katcurnock

    14 February 2012

    katcurnock rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo katcurnock

    14 February 2012

    katcurnock commented on this recipe

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

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  • Binder photo jellybean

    24 February 2012

    jellybean rated and commented on this recipe

    5 stars

    Easy to make and very tasty!

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  • Binder photo gill2607

    03 March 2012

    gill2607 rated and commented on this recipe

    5 stars

    easy peasy. even the kids ate it all.

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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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