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

Toad-in-the-hole in 4 easy steps

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(141 ratings)

Prep: 20 mins Cook: 45 mins - 50 mins

Easy

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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Ingredients

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

    Milk

    mill-k

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

  • 4 thyme sprigs, leaves only

    Thyme

    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

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onions, peeled and sliced
    Onion

    Onion

    un-yun

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

  • 1 tsp soft brown sugar
  • 500ml beef stock

Method

  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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martinglov
25th Apr, 2010
4.05
lovely. Did mine with peas. Really liked the fresh thyme in the batter
natforlashes
25th Nov, 2009
5.05
I just made this for my mum and step dad, I am 23 and until now I had never made Yorkshire pudding or gravy from scratch! My Yorkshire rose beautifully, my gravy was outstanding. I had no beef stock so I used a mixture of chicken and vegetable stock, I also added some red wine, Worcester sauce and mushroom ketchup for flavour. I served it with roast parsnips, carrots and potatoes. Highly recommended!
crazylady5zoeb
9th Nov, 2009
3.05
Very nice. But a bit soggy and rich. Not too keen on this.
food-diva
29th Sep, 2009
5.05
This was the best toad in the hole I have ever made. I have to agree with the posters regarding the onion gravy, absolutely delicious.
pelupi
28th Sep, 2009
5.05
Made my 21 yr old son who is a clutz in the kitchen make it. Perfect first time. Excellent and he even managed a lump free gravy with this recipe!
pennis1
12th Sep, 2009
Made this recipe for my family last Sunday Lunch. There was silence for 15 mins as they all tucked in. Golden!!!! Simple, easy and 100% delicious. Recommend this to any hardened home cooking fan. 10/10.
christopher
28th Aug, 2009
4.05
A big 4 stars for the recipe.
christopher
28th Aug, 2009
4.05
I made this because it was so depressing outside. So glad i did now. Onion gravy was brilliant. VERY FILLING. So easy to make has i have not made batter with much success. Will make again very soon.
charlenep82
29th Jun, 2009
1.05
Excellent receipe, everything went really well together. The only thing I did slightly differently was that I left the sausages to cook for a bit longer which meant the oil was really hot.
lil_one
7th Jun, 2009
What would be good to put with it?

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