Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(130 ratings)

Prep: 20 mins Cook: 45 mins - 50 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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  • 210g plain flour
  • 1 tsp English mustard powder
  • 4 eggs
  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 8 plain pork sausages
  • 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 onions, 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 200C/fan 180C/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 eggs, then pour in a dribble of milk. Whisk the mixture, 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. Stir in the thyme then tip the batter 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. Check it after 40 minutes cover loosely with foil if it is browning too much. 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 a 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, questions and tips

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Mahlon Paku's picture
Mahlon Paku
31st Mar, 2018
Was just amazing thankyou!, Hey guys you really need to make sure that the pan with the oil (I used beef dripping) is hot before you add the sausages and batter! if you dont the yorkshire pudding batter will not kind of hollow out (if that makes sense?) I also used two eggs, I mean get that pan hot, also only brown the sausages in a pan, I made packet brown onion gravy and brocolli, OMG this comfort food, this is going to be a staple, also get the best sausages you can find or make, best they are big. PS Was actually cooked in 24 minutes. Also only use glass or ceramic dish cos it stays hot longer.
Tim Pillinger's picture
Tim Pillinger
31st Jan, 2018
Results were flat and dense.
28th Jun, 2017
I don't know why I was foolish enough to follow r This recipe! I should know better that a batter won't rise with 1 lousy egg! I was left with a half burnt fat pancake with a few miserable and overcooked sausages dotted around. A meal no ammount of onion gravy could salvage.
nattorama's picture
24th Apr, 2017
Gutted. Just like everyone else I wish I'd read the comments first. I think everyone thinks they're giving this zero stars when actually it's not registering your ratings (hence averaging 4 stars despite TERRIBLE RECIPE!!) - everyone who has an issue please rate this a single star. Hopefully this will stop others making the same mistakes!! Will try Felicity Cloake or Jamie Oliver next time :)
rita jones
16th Feb, 2017
Has the now retired husband of a very good cook I decided that tea would be Toad in Hole and being very new to cooking I followed the recipe to the letter and it turned out to be rubbish even the cat would not eat it!! I cooked it for 1and a half hours trying to get it to set but alas the top and bottom burnt but the middle was still raw. managed to salvage the sausages for a butties but the rest went in the bin. This recipe should be removed from the site and put where I put the batter in the BIN Oh and just as a rider my wife said you should have used the Jamie Oliver recipe it works every time
6th Feb, 2017
I thought this recipe was excellent - I actually used leftover cooked sausages. The batter had a really crunchy outside and was soft and fluffy on the inside. The gravy was also delicious. I served with some mash and carrots/peas. I will definitely make again.
12th Nov, 2016
Stupidly tried this recipe a number of times and thought it was my fault for using proper mustard and not powder. On reading the comments today I've managed to avert disaster by adding less milk and more eggs. I had read somewhere recently that eggs are the most vital component which made me realise that the recipe is probably wrong! It is!
29th Aug, 2016
I reduced the milk to 200ml and it worked fine . You also need to be in tune with your own oven when it comes to timing .
26th Aug, 2016
I wish I'd read comments before using this recipe. The batter was under cooked in the middle but almost burnt on the outside. I total waste of time and effort!!
29th Oct, 2016
Me too. My faith in my cooking ability has at least been restored by these comments, knowing that the unmitigated disaster was not entirely my fault. Thankfully I was close enough to the oven to detect the smell of burning after 25 minutes so ours was at least marginally edible!!


27th Jun, 2015
Can some one translate this into American English? lol
goodfoodteam's picture
12th Aug, 2015
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.
1st Feb, 2016
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 :)
24th Jan, 2016
Don't cook this recipe, that's my tip. Thank you for wasting my time and money on good ingredients, BBC Good Food.
8th Apr, 2014
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!
27th Jun, 2013
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!