Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

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(119 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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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Ingredients

  • 100g plain flour
  • ½ tsp English mustard powder
  • 1 egg
    Eggs

    Egg

    egg

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

  • 300ml milk

    Milk

    mill-k

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

  • 3 thyme sprigs, leaves only

    Thyme

    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
    Onion

    Onion

    un-yun

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

  • 1 tsp soft brown sugar
  • 500ml beef stock

Method

  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, questions and tips

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lamathome
7th Nov, 2014
I suspect your are either being malicious or you can't read and follow a recipe.
supersarah64
19th Oct, 2014
Does anyone read these comments?! I agree - This recipe is a DISASTER. The milk quantity is over double what is required so the yorkshire pudding just ends up tasting like a wet sponge.. Yorkshire pudding should be roughly one egg to 125 ml of milk/water not 300 ml. Threw the lot in the bin. What a waste.
ellendenise91
18th Oct, 2014
1.3
Terrible, cooked on top and raw underneath.
sj392
24th Sep, 2014
Just made this and threw it in the bin. The batter was burnt on top and raw inside. Don't use this recipe
clairegrimstead
31st Aug, 2014
The timings and temperature I think need revising. I had to cover half way through with foil! Half was welded on but the other half was surprisingly edible!
chip5850
18th Jul, 2014
I made the batter in a blender and the recipe turned out really well, tasty!
hippygirljb
7th Jul, 2014
This isn't as bad as everyone is saying it is! For a midweek meal, the recipe works well - as advised, i boosted the oven to 220 degrees when i first put the batter in for ten minutes before reducing it again. I should have used a smaller dish but it didn't burn or come out raw - tasted just fine!
RachiD76
26th May, 2014
A really flat batter none of the wow factor I get from my Jamie Oliver recipe! That said we ate the whole thing and gravy was lovely so every cloud! Just don't make it for special guests you'll be gutted!
taffydog
7th May, 2014
Did people actually read the recipe and roast the sausage for 15 mins before adding batter. Don't see how a sausage can be in the in the oven on gas 7 for a total of 55mins and come out raw
missfrancesc
27th Apr, 2014
0.05
This was AWFUL! Worst toad in the hole I have ever made. And I would seriously recommend removing this from your website. The batter was burnt on top and completely raw in the middle and soggy on the bottom. It also didn't rise at all. Also, the sausages were pink in the middle and so I had to put the whole lot back in the oven to cook them through. Disaster.

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