Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 egg, 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 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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Nov, 2015
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.
12th Oct, 2016
Made this a second time today. I added an extra whole egg and 1 yoke to the mixture, the result was the best Toad in the Hole that I can remember for a long time. I will happily make again.
24th Nov, 2015
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.
11th Oct, 2015
Wish I had also read these comments before! It was completely burnt and disappointing. Do not use this recipe.
19th Sep, 2015
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.
17th Aug, 2015
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
10th Aug, 2015
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!!!!
26th Apr, 2015
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!
10th Apr, 2015
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.
27th Feb, 2015
Tried this tonight, worked perfectly... I did put about 10ml less milk in though amazing recipe :)


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.