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

Toad-in-the-hole in 4 easy steps

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(143 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
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  • 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.

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Comments, questions and tips

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21st Oct, 2008
I really liked this recipe! tasted good, but the onion gravy was... OUTSTANDING. i could of almost drank it out of the pan! :) it tasted fab! I think that i didnt have my oil hot enough, as it stuck to the bottom of the tray :( but after a bit of hard scraping i managed to get it off! tasted fab though, what ever went wrong!
9th Oct, 2008
I've never made toad in the hole before, i found this recipe really straight forward although next time i think i'll make a little less batter. I'm not a big fan of thyme so i used sage instead, it worked really well......worth a try!
25th Sep, 2008
The recipe worked well..but there are a couple of small errors ...spoonful of flour should be TABLEspoon.I used plain, but I'm sure SR would be fine. time is too long.Suggest try 15mins for sausage, but only 25mins extra after adding batter. Serves 3!
17th Sep, 2008
This worked very well for me, and I've made some disappointing toads before so I'll definitely use this recipe again. I cooked the sausages slightly longer than 15 minutes to get them brown, but then I found the whole thing was ready long before time. A big success.
17th Sep, 2008
Should have said - make sure you use gluten free sausages! They can be hard to come by but M&S do a couple of varieties.
17th Sep, 2008
This is really easy to convert to Gluten free - substitute the 100g of flour for 50g gluten free flour plus 50g cornflour. And I add an apple or two at the same time as adding the batter - unpeeled but cored and sliced into about a dozen slices per apple. I also cut the sausages into chunks before cooking them - it makes it easier to serve!
2nd Sep, 2008
thought this was very tasty, my mum makes better batter though!! but still very good will make again. onion gravy was fab though yummy
9th Aug, 2008
Delicious, despite forgetting to put in the mustard powder... ah well...
26th Jun, 2008
Excellent and very easy. I live in Canada and needed to make something "British" for a party - once everybody realised it wasn't a cake with sausages in it, the toad-in-the-hole was very popular and is now an international receipe! English mustard was a tough one though. Also added a bit of redcurrant jelly to the gravy which worked well (cranberry sauce would also do I think.)
23rd Jun, 2008
My second try at Toad in the hole (first time was a disaster with another recipe). Was nice, I dont think the oil was hot enough when the batter went in, and I guessed as to how much mustard powder to put in. I only had 6 sausages, and think I should have used a slightly smaller pan to get the batter a bit thicker. It was very thin. Also- guessed as to how much flour to put in the gravy (although this turned out really scrummy). I also assumed this was plain flour! Can anyone shed some like on the mustard powder and flour? I'll have another go I think!


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