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

Sam's toad-in-the-hole

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(221 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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8th Apr, 2019
Sausages were overdone as the Yorkshire pudding mix wasn’t good. It tasted ok but didn’t rise. Tried this one but should have stuck to my usual- equal volume of milk flour and egg.
Victoria Mapley's picture
Victoria Mapley
4th Apr, 2019
Turned out quite nice, easy and quick
Marnie Boulton
31st Jan, 2019
I always use this recipe now. It is simple to follow and the family love the Toad and the Hole. Plain flour works brilliantly and rises well. One of my favourites.
Louis William
28th Jan, 2019
THANKS A LOT, SAM! I came on here looking for an exquisite recipe and yet when I made SAM's toad-in-the-hole, I was sorely mistaken. TOAD-IN-THE-HOLE?! MORE LIKE TOAD-IN-THE-BIN. Honestly, don't even bother with this recipe. Plain flour? Maybe self-raising would have done the job. So disappointed Samuel. I'm sobbing into my pancake.
Charlotte S
13th Jan, 2019
Great recipe. I used nice, fat sausages from the butcher and the timings were perfect. I added some dried herbs to the oil, but otherwise followed the recipe exactly. Nice and light and well risen.
Summa Spicer's picture
Summa Spicer
6th Nov, 2018
The best! I have made this a number of times (some times the Yorkshire raises, some times it doesn’t but still delicious) so easy even a div like me can make it!
8th Oct, 2018
24th Jun, 2018
Perfect recipe! The Yorkshire was well risen and fluffy. I used normal sausages and lightly grilled first. My 5 year old told me it was the best meal I've ever made!
14th May, 2018
Very badly written recipe. It says to take sausages out, but doesn't say whether to put them back in.... I left them in the dish (even though it seemed a long time at a high temp), and they came out black as coal, completely burnt! I see that GoodFood does say in answer to someone's question that you should leave them in and pour the batter around, as I did. Not sure why 5 stars average when I see several people had the same issue, and have rated it 0 stars as a result.
5th Mar, 2018
Never been a fan of toad in the hole before but made this twice now and just love it. I add a tsp of mustard powder to the batter. Delicious!!


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