Country-style toad in the hole

Country-style toad in the hole

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(34 ratings)

Prep: 10 mins Cook: 40 mins - 50 mins


Serves 4
Everyone loves toad in the hole, so delight the whole family with this recipe

Nutrition and extra info

Nutrition: per serving

  • kcal484
  • fat30g
  • saturates10g
  • carbs38g
  • sugars11g
  • fibre3g
  • protein19g
  • salt2.33g
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  • 100g plain flour
  • 1 egg, lightly beaten



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

  • 300ml milk



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

  • 1 medium onion, sliced



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

  • 1 apple, sliced (no need to peel)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 6 sausages


  1. Tip the flour and a pinch of salt into a large bowl. Make a well in the centre and pour the beaten egg into it, with a splash of milk. Draw in the flour with a whisk, gradually adding the remaining milk.

  2. Heat oven to 220C/fan 200C/gas 7 and grease a 15cm x 25cm ovenproof baking dish with oil. Arrange the onion, apple and sausages in the baking dish and season to taste. Cook for about 10 mins, until the onion and apple soften. Pour over the batter and cook for a further 30-40 mins. The batter should be well risen and golden. Serve with gravy and mashed potato.

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Comments, questions and tips

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Harriet Lucie Rose's picture
Harriet Lucie Rose
7th Jun, 2020
The batter was far too runny and I wish I had read the ratings. Took so long to cook and it was still soggy - disappointing meal.
29th Apr, 2020
The batter turned our to be very soggy. I did not realise the other reviews until I went on my PC as my app does not give me the reviews of other members. I would definitely not try this recipe again
joannahobbs1's picture
13th Sep, 2018
Really soggy, must’ve been the apple. Not great
9th Sep, 2018
Very soggy. Not sure if it’s the apples and onion giving off too much moisture or the batter being wrong (as suggested by other comments) but wouldn’t recommend this one.
12th Oct, 2016
100g of flour is about 3.5oz. This can't possibly be right.
4th Oct, 2016
This batter is way off hence the soggyness! The recipe in general is nice but the batter is way off! To combat this use a standard yorkshire pudding base as I did and it come out perfectly cooked and not suggy at all! I left out the onions and just added the apples to the base, using my own yorkshire pudding recipe : 3 eggs, weight the eggs after cracking (mine were 170grams) add the exact same weight in grams of both plain flour and milk (170grams milk 170grams flour for me), some thyme, garlic granules and pepper. Voila! perfect batter that rises amazingly.
13th Dec, 2015
What a wonderful name! I made it in my week end party, good taste ,simple and quick reciepe. thanks a lot!
4th Sep, 2015
Wow this is great! Thank you for sharing this recipe to us. I can't wait to try this at home. I'm looking forward for your next posts and updates. Please check this out "purchase targeted youtube views" ->
alicia23p's picture
15th Jun, 2015
I'm not entirely sure why, but I had to cook this for an hour and a half and the inside still wasn't as firm as I'd have liked. Next time I'd add more apple and onion.
25th Feb, 2014
I used thin taste the difference sausages as that's all I had. It was also v soggy but the outside was crisp verging on burnt. I thought it tasted lovely anyway but my boy didn't like/eat soggy bit! I'm wondering if its coz there was a lot of water in the sausages- prob best drain them before adding the batter or use really good sausages that have minimal water content!


24th Jun, 2014
It looked lovely. Why did it go soggy? Half sausages were cooked and side in batter were not cooked. Followed recipe, didn't open oven and it was at right temperature. Really frustrating.
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