Ultimate toad in the hole

Ultimate toad in the hole

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

Cook: 40 mins

Easy

Serves 4
An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole

Nutrition and extra info

Nutrition: per serving

  • kcal625
  • fat42g
  • saturates13g
  • carbs35g
  • sugars0g
  • fibre2g
  • protein30g
  • salt4.08g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the batter

    • 100g plain flour
    • 1 egg
      Eggs

      Egg

      egg

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

    • 300ml equal mixture milk and water

    For the toad

    • 8 rashers streaky bacon
    • 8 good-quality pork sausages
    • 1 onion, thinly sliced
      Onion

      Onion

      un-yun

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

    • 1 tbsp vegetable oil

    For the gravy

    • 2 tbsp vegetable oil
    • 1 onion, thinly sliced
      Onion

      Onion

      un-yun

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

    • 2 tsp plain flour
    • 2 tsp ready-made English mustard
    • 2 tsp Worcestershire sauce or soy sauce
    • 600ml chicken or vegetable stock

    Method

    1. Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)

    2. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.

    3. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.

    4. Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    kat879
    21st Feb, 2013
    5.05
    So delicious! However, I found that there was way too much liquid, and had to restart the batter. I initially doubled it and kept the ratios, but then one-and-a-halved it and only used 300ml of the water/milk mix. Much better!
    elcamara
    17th Feb, 2013
    4.05
    This is a lovely recipe but the batter ratios are off - use two eggs and once mixed, add more flour until the batter is just about the consistency of double cream - any thinner and it won't cook well.
    gsteward
    6th Jan, 2013
    5.05
    Amazingly have never cooked this before, but have done so this evening for my family. Very easy to do, quick and cheap! Went down very well. Thanks!
    christinamurray
    30th Dec, 2012
    1.05
    Oh my goodness, just finished making and trying to eat this, sorry BBC Good Food this recipe is just awful. It didn't rise and it was just soggy all the way though. I tried your other recipe for Yorkshire puddings for Christmas Dinner and it was a major hit! But this recipe was one serious failure! I think it needs more eggs to rise properly. never mind if at first you don't succeed try and try again!
    rozzie468
    25th Nov, 2012
    I would love to use these recipes for my family, but the measurements and oven temperatures don't make any sense to me. Could you possibly translate into american measurements and temps alongside or in brackets. Thanks
    jahjahbinx
    17th Nov, 2012
    made this a few days ago & it went down well. was really tasty & everyone commented on how nice it was. will definitely be making this again!
    michellesmith9
    25th Oct, 2012
    4.05
    Cooked for a little longer to firm up a little given the earlier feedback about soggy bottoms, that being said my husband likes a puddingy Yorkshire so was very happy with the result. I fried off the mushrooms and sausages for a few mins and then mixed the onions into the base together with a few chopped thyme leave and some S&P which gave a lovely flavour. Added an extra stock cube to beef up the gravy a bit. Just right for a cold night, I'll cook again.
    liliaf
    10th Oct, 2012
    1.05
    i was really disappointed with the results of this toad had been looking forward to this the sausages were lovely with the onion gravy but the yorky was very doughy shame really
    hlw313
    15th Aug, 2012
    Loved the sausage and bacon idea, gravy was very tasty but batter disappointingly flat - next time will follow recipe but use Delia's batter recipe
    bananna
    24th Jun, 2012
    DO NOT MAKE THIS..... As per the majority of reviews, the batter did not rise and was just an eggy mess. I wish I had read the reviews first but didn't think anything could go wrong. Horrible Sunday dinner :0(

    Pages

    Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.