Golden toad-in-the-hole on a wire rack

Toad-in-the-hole in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(148 ratings)

Prep: 20 mins Cook: 45 mins - 50 mins


Serves 4

A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal520
  • fat31g
  • saturates9g
  • carbs37g
  • sugars11g
  • fibre2g
  • protein25g
  • salt2.22g
Save to My Good Food
Please sign in or register to save recipes.


  • 210g plain flour, plus a spoonful
  • 1 tsp English mustard powder
  • 4 eggs
  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 4 thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 8 plain pork sausages
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

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

  • 2 onions, peeled and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp soft brown sugar
  • 500ml beef stock


  1. Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.

  2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.

  3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.

  4. Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Jul, 2020
As below - too much batter. Followed exact recipe. Lovely and risen and brown after 40 mins. Took it out - totally soggy in middle - as a result all sunk - now back in oven, while veg is getting cold on side
8th Nov, 2019
After READING this recipe I made it after my daughter requested toad in the hole which I hadn't made in a long time. Followed the RECIPE ( not the video ), to the letter and it turned out perfect. I personally would leave out the brown sugar next time as I found the gravy a little too sweet. So many negative comments about using only one egg, guess some people don't actually read the ingredient list? I will be making this again,,,soon.
Dodie dumpling
29th Aug, 2019
Just “made this” and it’s ruined my tea. There is far to much batter used in this recipe for eight sausages. I advise people to half or even third the amount of batter used or you will end up with a mountain of soggy batter that is browned on top.
Nicole Polden
3rd Apr, 2019
I made this tonight, complete with the gravy .. all exactly to the recipe and it was honestly the best toad in the hole we’ve had! I don’t get the other reviews, it was lovely... perfect consistency and timings .... our only critic was that the gravy measurements should be higher so there’s more! Thank you bbc Gf
6th Jan, 2019
So you magically need a jug twice the size of the one you used to pour the milk?
R Mc's picture
R Mc
28th Aug, 2018
Absolutely no mention of the sausages in the recipe... do they magically appear in the batter while it's cooking?
17th Nov, 2018
They’re mentioned about half way down step 2
Mahlon Paku's picture
Mahlon Paku
31st Mar, 2018
Was just amazing thankyou!, Hey guys you really need to make sure that the pan with the oil (I used beef dripping) is hot before you add the sausages and batter! if you dont the yorkshire pudding batter will not kind of hollow out (if that makes sense?) I also used two eggs, I mean get that pan hot, also only brown the sausages in a pan, I made packet brown onion gravy and brocolli, OMG this comfort food, this is going to be a staple, also get the best sausages you can find or make, best they are big. PS Was actually cooked in 24 minutes. Also only use glass or ceramic dish cos it stays hot longer.
Tim Pillinger's picture
Tim Pillinger
31st Jan, 2018
Results were flat and dense.
28th Jun, 2017
I don't know why I was foolish enough to follow r This recipe! I should know better that a batter won't rise with 1 lousy egg! I was left with a half burnt fat pancake with a few miserable and overcooked sausages dotted around. A meal no ammount of onion gravy could salvage.


pickwickpapers's picture
12th Dec, 2018
It's tasty enough but I cannot get it to stop sticking to the dish. Any ideas?
goodfoodteam's picture
14th Dec, 2018
Thanks for your question. You can wipe a little extra oil around the tin before cooking the sausages or use a non-stick roasting tin.
25th Oct, 2018
I followed this recipe using wholemeal rye flour. It came out a little heavy and doughy. Should I have used less flour and is there a conversion from plain flour?
goodfoodteam's picture
2nd Nov, 2018
Thanks for your question. Rye flour will create a heavier result than plain white flour. Often rye-based recipes, combine wheat flour and rye flour but we haven't tested this so cannot give recommendations. To create the light batter plain flour will be preferable.
27th Jun, 2015
Can some one translate this into American English? lol
goodfoodteam's picture
12th Aug, 2015
Hi there, thanks for getting in touch. As we're a British brand we don't provide American conversions but we are always looking to improve and expand our offering to our overseas customers. We have passed your feedback on to our strategy team for consideration.
1st Feb, 2016
Had no problem with this, thought the batter a little thin so chucked in extra flour. I think I prefer my usual recipe of equal quantities flour egg milk as it is heartier and more of a traditional batter (thick base fluffy top). Some one commented that they thought the failed rises were due to using a wooden spoon to whisk....nahhhhh a wooden spoon was Granny's multi purpose kitchen tool long before whisks came along I always use a wooden spoon for whisking :)
24th Jan, 2016
Don't cook this recipe, that's my tip. Thank you for wasting my time and money on good ingredients, BBC Good Food.
8th Apr, 2014
I don't know what everybody is going nuts about - this recipe is amazing and so easy! Make sure you use quite a small but deep oven-proof dish, the one shown in the picture is far too large and flat and that is why the batter isn't rising and the sausages are burning. I used 10 pork sausages in a small, deep dish, so the dish looked full before the batter went in. Once the sausages have been in 15-20 minutes and the fat starts to seep out, then pour the batter in and this should almost completely emerse the sausages. I left this in for around 50 minutes and it was fine. If the batter starts to catch too quickly, cover with foil and continue baking. Absolutely delicious!
27th Jun, 2013
The dish MUST be hot and greased enough so that it sizzles when you pour the batter in, or it will just stick to the bottom and be very difficult to remove and even harder to eat!
Want to receive regular food and recipe web notifications from us?