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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18th Mar, 2016
Very poor recipe. One egg is not nearly enough. Nigella recommends 4 eggs for 300 ml of liquid, Jamie Oliver 3. Two is the absolute minimum. This batter is fine for scotch pancakes, but useless for puddings. Avoid!
18th Feb, 2016
Please someone from good food remove this recipe it really is a total disaster! I also wish I had read the comments - burnt, very flat batter which after 40 mins resembled scrambled egg underneath - DO NOT FOLLOW THIS RECIPIE!
2nd Feb, 2016
I really wish I had read the comments before I tried this. The worst batter ever. We threw it away :(
10th Jan, 2016
Unfortunately, the missus followed this recipe without me knowing. I wondered if it had actually been tried but when you see the picture of a flat toad, you know the answer is yes. One egg amongst those other amounts is no way near anything that is actually going to work. The missus should know better. It's evens, cup of eggs, cup of flour, cup of milk. Wisk and refrigerate. Before use, add salt and white pepper, wish again. Do not open the oven until it's done.
Rupert le Bere
4th Jan, 2016
The onion gravy was nice. The Toad was a unmitigated disaster. Who compiled this recipe - surely someone 'avin' a larf? I followed the recipe to the letter and rather wish I'd gone and got a Tesco Value one instead
3rd Jan, 2016
I'm pretty sure the reason this recipee messes up is because it instructs you to use a wooden spoon to mix the batter. Surely you should use a whisk to incorporate air into the mix.
29th Dec, 2015
I made this today and there was nothing wrong with it and everyone enjoyed it so those that are slagging of this recipe should probably learn how to cook and stick to ready meals before they do so
13th Dec, 2015
This really does not work. I have made successful yorkshire puddings many times and this was a big failure. Use 'Sam's toad in the hole recipe' for batter - I have used that before and it works every time.
24th Nov, 2015
I made the batter before I read the reviews. Yes, this recipe does give a light (runny) batter but I did rest the batter for about an hour and maybe this helps with the rise? The batter was fluffy and puffy but the amount was possibly on the mean side for the size of dish. I used thick, butcher sausages and baked them in pre-heated oil for 5 mins before adding the batter and cooking for a further 40 mins.
12th Oct, 2016
Made this a second time today. I added an extra whole egg and 1 yoke to the mixture, the result was the best Toad in the Hole that I can remember for a long time. I will happily make again.


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