Golden baked toad-in-the-hole in large rectangular dish

Sam's toad-in-the-hole

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(218 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4

Serve this comforting classic made with chipolata sausages and a simple batter – it’s easy enough that kids can help make it.

Nutrition and extra info

Nutrition: per serving

  • kcal472
  • fat29g
  • saturates9g
  • carbs37g
  • sugars5g
  • fibre2g
  • protein19g
  • salt2.34g
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  • 12 chipolatas
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the batter

  • 140g plain flour
  • ½ tsp salt
  • 2 eggs



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

  • 175ml semi-skimmed milk


  1. Heat oven to 220C/200C fan/gas 7.

  2. Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned.

  3. Meanwhile, make up the batter mix. Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.

  4. Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.

  5. Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is.

  6. Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.

  7. Serve with gravy and your favourite veg.

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Comments, questions and tips

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Phyllis Benson's picture
Phyllis Benson
24th Jun, 2020
Awful heavy like a stodgy pudding threw it out
Kirsty Handford-Spendlove's picture
Kirsty Handford...
3rd Jun, 2020
Wanted to post a picture. First time ever making toad in the hole and it came out massive. The family loved it!!
17th May, 2020
This a terrible recipe: too dry, doesn’t rise.
17th May, 2020
I've just cooked this and was absolutely the best yorkshire pud toad in the hole I've cooked. I split the batter with a couple of Linda McCartneys in a separate small dish, and the rest in a tray for the other 3 of us, and the result was perfect. For once, I've nailed the TITH with this recipe!
Claire Josef
12th May, 2020
Tried this for the 1st time tonight & it was really good. The middle was slightly doughy but that’s my sons favourite bit!! Rise was amazing & perfectly crisp.
patrick desmond's picture
patrick desmond
10th May, 2020
do not try this, if you follow the recipe you will get a batter that wont rise so you leave it in for longer to brown but then its rock hard.I had browned my sausages off perfectly and even made a medley of roast veg consisting of sweet potato, roast potato, parsnip and carrot. i made a red onion gravy to accompany the dish - the wife ate it - i refused - and i made it!
Julian Taylor's picture
Julian Taylor
6th May, 2020
Made this yesterday for the first time and is came out spot on. Lovely and crunchy on the outside and the it rose really well. Thanks
5th May, 2020
Burnt on top and not enough in middle. Sausages fell out of the batter and not enough for 2 adults and a child as a main meal.
Heidi_2020's picture
30th Apr, 2020
This is a brilliant recipe. I have done this several times and it rises well and tastes delicious. We use normal pork sausages and also add a sliced red onion in at the start which adds lots of taste. Rises really well but does flatten very slightly once taken out of the oven. Goes down a treat with the other half.
Gastro Gnome's picture
Gastro Gnome
4th Apr, 2020
Great recipe, I normally follow this for my toad in the hole batter but last night forgot to sizzle the batter, no oil, this is essential for a good rise and puffy batter. But thanks for posting this


7th Sep, 2017
Did you forget to say to put back the sausages once you have poured the batter into the tin? I didn't see it.
goodfoodteam's picture
8th Sep, 2017
Thanks for your question. You leave the sausages in the tray and pour the batter over the top. Hope that's clearer now!
2nd Sep, 2016
Do you use frozen or fresh sausages?
goodfoodteam's picture
8th Sep, 2016
Hi Bethany,Thanks for your question. If you have frozen sausages you can use them in this recipe, simply defrost thoroughly and then use them as per instructions. Hope that helps.
18th May, 2016
Can I make the batter ahead of time and then leave it in the fridge until I need it? Thanks
11th Feb, 2017
yes you can, just take it well in advance from the fridge, bring to room temperature and remix. Enjoy!
Thomes Maisling's picture
Thomes Maisling
12th Aug, 2019
This batter recipe doesn't rise reliably and needs one more egg to be optimal IMO.
23rd Jul, 2019
My partner loved this recipe! To help it rise I added an extra 40g of self raising flour and it risen really well!
8th Jun, 2019
Sam is a genius, listen to him
15th Jan, 2017
I used 1/2 tsp of baking powder and added some dried sage to the batter mix.
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