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

Sam's toad-in-the-hole

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(222 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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Nick Crane's picture
Nick Crane
22nd Dec, 2017
Delicious. Easy instructions.
26th Nov, 2017
Really tasty! So easy and the whole family loved it!
18th Oct, 2017
It was very nice but as others have mentioned, the sausages were over cooked. I used normal sausages and I dread to think how bad they would be if I had used the chipolatas in the recipe! I would make this again but I would probably only cook the sausages for around 5 minutes before I add the batter.
11th Oct, 2017
Amazing and simple! Can't mess it up
8th Oct, 2017
Brilliant recipe, left it in the fridge for 30 mins first
2nd Oct, 2017
This didn't rise at all. Only good thing was the tasty sausages I used.
19th Sep, 2017
This is the best Toad in the hole recipe I've tried. Like some other reviewers I used 6 big sausages and fried them (in a dry pan) as I like them quite well brown, also then use that pan for red onion gravy. I added 1/2 tsp mustard powder to batter and halved the salt. Also added some fresh thyme leaves and rosemary sprigs. A quick impressive meal, my husband said it was like having a midweek roast!
11th Sep, 2017
Fab recipe! I've been trying to find the perfect toad in the hole recipe for years and never really been happy with what I've made! My husband actually did not stop saying how amazing it was!!! The only thing i did differently was use 8 normal sausages instead of chipolatas! Thanks for posting!!!
David60211's picture
13th Jun, 2017
Sausages just burnt at that temperature
3rd May, 2017
I'm English but have never been the biggest fan of "traditional" English cooking. That said, now and again I find myself having to scratch a nostalgic itch, and this recipe definitely does that. It's easy as anything and dead simple, and I think that's actually quite important- There are a number of recipes out there aspire to be some sort of "posh" version of toad in the hole. Why kid yourself? What it all comes down to is just another form of battered sausage in gravy, and this recipe is a foolproof method of delivery.


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