Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(108 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

    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 (142)

Sazzle94's picture

This recipe is the worst I have used for toad in the hole, the proportion of ingredients is not right. Don't even bother trying it.

gervasewebb's picture

Very poor recipe. One egg is not nearly enough. Nigella recommends 4 eggs for 300 ml of liquid, Jamie Oliver 3. Two is the absolute minimum. This batter is fine for scotch pancakes, but useless for puddings. Avoid!

llee's picture

Please someone from good food remove this recipe it really is a total disaster! I also wish I had read the comments - burnt, very flat batter which after 40 mins resembled scrambled egg underneath - DO NOT FOLLOW THIS RECIPIE!

tomw91's picture

I really wish I had read the comments before I tried this. The worst batter ever. We threw it away :(

dhriscollinsdude's picture

Unfortunately, the missus followed this recipe without me knowing. I wondered if it had actually been tried but when you see the picture of a flat toad, you know the answer is yes. One egg amongst those other amounts is no way near anything that is actually going to work. The missus should know better. It's evens, cup of eggs, cup of flour, cup of milk. Wisk and refrigerate. Before use, add salt and white pepper, wish again. Do not open the oven until it's done.

Rupert le Bere's picture

The onion gravy was nice.
The Toad was a unmitigated disaster. Who compiled this recipe - surely someone 'avin' a larf? I followed the recipe to the letter and rather wish I'd gone and got a Tesco Value one instead

Doomage's picture

I'm pretty sure the reason this recipee messes up is because it instructs you to use a wooden spoon to mix the batter. Surely you should use a whisk to incorporate air into the mix.

George0100's picture

I made this today and there was nothing wrong with it and everyone enjoyed it so those that are slagging of this recipe should probably learn how to cook and stick to ready meals before they do so

fairyclairey1's picture

I made the batter before I read the reviews. Yes, this recipe does give a light (runny) batter but I did rest the batter for about an hour and maybe this helps with the rise? The batter was fluffy and puffy but the amount was possibly on the mean side for the size of dish. I used thick, butcher sausages and baked them in pre-heated oil for 5 mins before adding the batter and cooking for a further 40 mins.

silverval's picture

I took a chance having read the previous comments but have to say that for me this recipe was a great success.
I didn't ignore the comments altogether though and made small adjustments in that I used a 9 inch square tin and roasted the sausages (4 x M&S Posh Dogs which fitted nicely in the tin) for only 5 minutes before adding the batter and cooking for 40 minutes, i.e. 45 minutes in total. It was cooked to perfection.

The gravy was nice too although I didn't use as much as 500 ml of stock, just one Oxo cube and as much water as needed to reach the consistency we like. I will reduce the sugar to half a teaspoonful next time as my husband commented it was a bit sweet.

I will certainly use this recipe again.

charlenep82's picture

Wish I had also read these comments before! It was completely burnt and disappointing. Do not use this recipe.

coasterstep's picture

I read the comments before trying this recipe, and trawled through others too I find it turned out well, but I only used 200ml milk, and also pre-cooked the sausages for only 7 - 8 mins. I used 30 mins for the final cook and no problems, sausages not overcooked, yorkshire pud not burnt and cooked through properly. Gravy also very nice - will make again.

lilmssquirrel's picture

Wow. Obviously a bunch of less than capable ovens being used to bake this. Perfect every time and have shared the batter recipe with loads of people as it gets rave reviews

lou_hudson88's picture

DISGUSTING DISGUSTING DISGUSTING!!! I saw the comments before hand but stupidly thought I could make it work and that everyone must be incompetent but how wrong was I!!! This recipe is just awful!!! I have made toad in the hole many times but this is by far the worst!!! Burnt bottom, burnt top, soggy uncooked middle! HORRIBLE! If you want to eat dinner then don't make this! I wouldn't feed it to my dog!! So disappointed with bbcgoodfood! I normally love their recipes but this is one of the worst! Glad I had take away menus to hand!! AVOID LIKE THE PLAGUE!!!!

eroswald76's picture

Argh! Wish I'd read the comments first. Same problems as other reviewers: soggy yet burned on the bottom, overdone sausages. The batter just does not rise. Someone should fix this recipe!

KirstyLaura's picture

Agh, disaster, I had similar problems to everybody else. The batter is not cooked and has not risen, and my sausages are over cooked. I also trusted this recipe as it was on this site, but also wish I had read the reviews first. I have made toad in the hole several times before and this has never happened - I figured it was a standard recipe! Our dinner is ruined and i've got no time to fix it or anything else before childrens bedtime and a night shift! I made an account JUST to rate this recipe 1 star. This should be removed.

Ganderz's picture

Tried this tonight, worked perfectly... I did put about 10ml less milk in though amazing recipe :)

trazza's picture

Just wish I had read the comments before making this. Awful!

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!


Questions (2)

pmmarion's picture

Can some one translate this into American English? lol

goodfoodteam's picture

Hi there, thanks for getting in touch. As we're a British brand we don't provide American conversions but we are always looking to improve and expand our offering to our overseas customers. We have passed your feedback on to our strategy team for consideration.

Tips (4)

chr1s1's picture

Had no problem with this, thought the batter a little thin so chucked in extra flour. I think I prefer my usual recipe of equal quantities flour egg milk as it is heartier and more of a traditional batter (thick base fluffy top). Some one commented that they thought the failed rises were due to using a wooden spoon to whisk....nahhhhh a wooden spoon was Granny's multi purpose kitchen tool long before whisks came along I always use a wooden spoon for whisking :)

dstephens's picture

Don't cook this recipe, that's my tip. Thank you for wasting my time and money on good ingredients, BBC Good Food.

charlalyssia's picture

I don't know what everybody is going nuts about - this recipe is amazing and so easy!
Make sure you use quite a small but deep oven-proof dish, the one shown in the picture is far too large and flat and that is why the batter isn't rising and the sausages are burning.
I used 10 pork sausages in a small, deep dish, so the dish looked full before the batter went in.
Once the sausages have been in 15-20 minutes and the fat starts to seep out, then pour the batter in and this should almost completely emerse the sausages.
I left this in for around 50 minutes and it was fine. If the batter starts to catch too quickly, cover with foil and continue baking.
Absolutely delicious!

jaysterhowl's picture

The dish MUST be hot and greased enough so that it sizzles when you pour the batter in, or it will just stick to the bottom and be very difficult to remove and even harder to eat!

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