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

Toad-in-the-hole in 4 easy steps

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(150 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


  • 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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8th Nov, 2019
You didn't follow it. Clearly states 4 eggs.
R Mc's picture
R Mc
28th Aug, 2018
Ingredients 210g plain flour 1 tsp English mustard powder 4 eggs Copy paste from the ingredients list... I'm guessing you followed the video... the written instructions and the video bare no relation to each other whatsoever... in the written instructions there is no mention of the sausages at all as if they just magically appear while the batter is cooking in the oven
nattorama's picture
24th Apr, 2017
Gutted. Just like everyone else I wish I'd read the comments first. I think everyone thinks they're giving this zero stars when actually it's not registering your ratings (hence averaging 4 stars despite TERRIBLE RECIPE!!) - everyone who has an issue please rate this a single star. Hopefully this will stop others making the same mistakes!! Will try Felicity Cloake or Jamie Oliver next time :)
rita jones
16th Feb, 2017
Has the now retired husband of a very good cook I decided that tea would be Toad in Hole and being very new to cooking I followed the recipe to the letter and it turned out to be rubbish even the cat would not eat it!! I cooked it for 1and a half hours trying to get it to set but alas the top and bottom burnt but the middle was still raw. managed to salvage the sausages for a butties but the rest went in the bin. This recipe should be removed from the site and put where I put the batter in the BIN Oh and just as a rider my wife said you should have used the Jamie Oliver recipe it works every time
6th Feb, 2017
I thought this recipe was excellent - I actually used leftover cooked sausages. The batter had a really crunchy outside and was soft and fluffy on the inside. The gravy was also delicious. I served with some mash and carrots/peas. I will definitely make again.
12th Nov, 2016
Stupidly tried this recipe a number of times and thought it was my fault for using proper mustard and not powder. On reading the comments today I've managed to avert disaster by adding less milk and more eggs. I had read somewhere recently that eggs are the most vital component which made me realise that the recipe is probably wrong! It is!
29th Aug, 2016
I reduced the milk to 200ml and it worked fine . You also need to be in tune with your own oven when it comes to timing .
26th Aug, 2016
I wish I'd read comments before using this recipe. The batter was under cooked in the middle but almost burnt on the outside. I total waste of time and effort!!
29th Oct, 2016
Me too. My faith in my cooking ability has at least been restored by these comments, knowing that the unmitigated disaster was not entirely my fault. Thankfully I was close enough to the oven to detect the smell of burning after 25 minutes so ours was at least marginally edible!!
Clare in the Kitchen
8th Jun, 2016
I didn't read the comments before I made this, but am relieved to report that for me it was a big success. It rose well and tasted great. Looking at the other comments it looks like I must have got very lucky.


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