Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(129 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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Clare in the Kitchen
8th Jun, 2016
I didn't read the comments before I made this, but am relieved to report that for me it was a big success. It rose well and tasted great. Looking at the other comments it looks like I must have got very lucky.
30th Apr, 2016
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.
18th Mar, 2016
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!
18th Feb, 2016
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!
2nd Feb, 2016
I really wish I had read the comments before I tried this. The worst batter ever. We threw it away :(
10th Jan, 2016
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
4th Jan, 2016
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
3rd Jan, 2016
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.
29th Dec, 2015
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
13th Dec, 2015
This really does not work. I have made successful yorkshire puddings many times and this was a big failure. Use 'Sam's toad in the hole recipe' for batter - I have used that before and it works every time.


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