Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps

By Good Food
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(109 ratings)
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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 sausage
  • 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 onion, 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 (145)

teesee's picture
teesee30th Jul, 2010
5

Simple, cheap and tasty... Used cumberland sausages.

jadegroves's picture
jadegroves15th May, 2010
4

Absolutely gorgeous and the gravy was a huge success- I made it with red onions and it worked a treat!

thevilraggydoll's picture
thevilraggydoll9th May, 2010
4

Scrumptious! Used dried Thyme as the supermarket was out and it still tasted lovely.

A very affordable dinner, uses items I already have at home, only had to buy sausages, so in essence, dinner for 2 very greedy piggys for £2 : )

martinglov's picture
martinglov25th Apr, 2010
4

lovely. Did mine with peas. Really liked the fresh thyme in the batter

natforlashes's picture
natforlashes25th Nov, 2009
5

I just made this for my mum and step dad, I am 23 and until now I had never made Yorkshire pudding or gravy from scratch! My Yorkshire rose beautifully, my gravy was outstanding. I had no beef stock so I used a mixture of chicken and vegetable stock, I also added some red wine, Worcester sauce and mushroom ketchup for flavour. I served it with roast parsnips, carrots and potatoes. Highly recommended!

crazylady5zoeb's picture
crazylady5zoeb9th Nov, 2009
3

Very nice. But a bit soggy and rich. Not too keen on this.

food-diva's picture
food-diva29th Sep, 2009
5

This was the best toad in the hole I have ever made. I have to agree with the posters regarding the onion gravy, absolutely delicious.

pelupi's picture
pelupi28th Sep, 2009
5

Made my 21 yr old son who is a clutz in the kitchen make it. Perfect first time. Excellent and he even managed a lump free gravy with this recipe!

pennis1's picture
pennis112th Sep, 2009

Made this recipe for my family last Sunday Lunch. There was silence for 15 mins as they all tucked in. Golden!!!! Simple, easy and 100% delicious. Recommend this to any hardened home cooking fan. 10/10.

christopher's picture
christopher28th Aug, 2009
4

A big 4 stars for the recipe.

christopher's picture
christopher28th Aug, 2009
4

I made this because it was so depressing outside. So glad i did now. Onion gravy was brilliant. VERY FILLING. So easy to make has i have not made batter with much success. Will make again very soon.

charlenep82's picture
charlenep8229th Jun, 2009
0

Excellent receipe, everything went really well together. The only thing I did slightly differently was that I left the sausages to cook for a bit longer which meant the oil was really hot.

lil_one's picture
lil_one7th Jun, 2009

What would be good to put with it?

martinrlfc's picture
martinrlfc20th May, 2009
4

Not too bad, its just basic toad in the hole. Nice comfort food on a cold rainy day!

vicsgroves's picture
vicsgroves6th May, 2009
5

Everyone loved this! Fed three very hungry (piggy) adults and all still wanted more, this is becoming a firm favourite in our house. Love it!!

forestnuter's picture
forestnuter27th Apr, 2009
1

Horribly burnt on the top. I am going to try again but for less time or on a lower shelf

chrisclark412's picture
chrisclark41226th Apr, 2009
5

Used 2 eggs not 1 in batter and added a good splash of Worcester Sauce to the gravy and this turned out to be the best Toad i've ever made.

lucilongman's picture
lucilongman24th Mar, 2009
4

Tasty comfort food! my batter didn't rise properly but still tasted great. Def think it only takes around 25mins once the batter is in- mine would have been burnt to smithereens if I'd left it in the full 40mins!! The onion gravy was scrummy too, served it all with courgette and carrots- mmm. Will def be cooking this again...very soon.

debsiew's picture
debsiew23rd Mar, 2009
5

Oh my god that gravy is so nice!!! great recipe. first time i've cooked toad in the hole, so easy. yum.

west1871's picture
west187122nd Mar, 2009
1

looks too flat to me for traditional toad in the hole!
My version is on the member recipes and rises perfectly and the sausages don't overbrown

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