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

Sam's toad-in-the-hole

  • 1
  • 2
  • 3
  • 4
  • 5
(163 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Nov, 2015
First time I've made Toad in the hole and was very impressed by how easy and tasty this was. Panicked a bit when I took the oven tray out and it was smoking but that's obviously how hot it needs to be for the batter to go in and it then cooked beautifully. Might experiment with extra flavours next time like thyme and mustard.
mrsh1985's picture
14th Nov, 2015
Very easy and went down a storm in my house. Fab!
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!
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
5th Jun, 2015
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!
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.
22nd Feb, 2015
Made this evening family loved it - we'll done Sam
30th Oct, 2014
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
9th Sep, 2014
can I do this with normal sausages?
30th Oct, 2014


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?