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

Sam's toad-in-the-hole

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(152 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 12 chipolatas
  • 1 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…

For the batter

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

    Egg

    egg

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

  • 175ml semi-skimmed milk

Method

  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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Annie17
20th Sep, 2015
Have just realised, I used SR flour instead of plain. Perhaps this made the batter a bit thick and heavy? Ha! I will try again!
Annie17
13th Sep, 2015
Yes, a nice recipe. The batter was a bit thick and turned out to be rather heavy, but at least it was cooked through and no soggy bits! I added some dried sage whilst cooking the sausages and would use less salt in the batter next time.
jomonki's picture
jomonki
5th Jun, 2015
5.05
I love this recipe! Toad in the hole is one of those dishes that you think is going to be easy but I have always found it hard to get the batter right to make sure it rises nicely and isn't soggy. The batter mix in this recipe has never let me down - perfect every time. A really tasty dish that has become a firm favourite in our house!
Rachieloou
10th Mar, 2015
Can I just say..... This actually worked!! I've tried 5 toad in the hole receipes so far and they've all failed. I thought I'd give it one last go and went for this one. It worked my other half had seconds!! I served it with roasted carrots, peas and leek & cheese crusted mash with gravy.
bbeccyb
22nd Feb, 2015
5.05
Made this evening family loved it - we'll done Sam
Garfield90
30th Oct, 2014
5.05
yay I made it, its my first ever toad in the hole with success and I used 6 richmonds pork sausages and it was fine, I made sure the sausages were cooked all the way through so all the fat comes out and that the fat was really hot so the batter started to cook as soon as it was put into the pyrex glass
staples01
9th Sep, 2014
can I do this with normal sausages?
Garfield90
30th Oct, 2014
5.05
yes!
helenmcl
29th Jan, 2014
Excellent. well risen but you must have the tin really hot so put it on the gas while you pour in the batter
sarajamison1978
8th Jan, 2014
Brilliant recipe. Easy, quick and the whole family loved it.

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