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

Toad-in-the-hole in 4 easy steps

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(147 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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josiejo's picture
27th Jan, 2009
Excellent! my children love "Sausages in pudding" as my 3 year old calls it! Really easy tp prepare, tasty treat enjoyed by all.
22nd Jan, 2009
I cooked toad in the hole for the first time (normally cheat and buy it as a frozen meal!) and wow it worked out so well!!! The kids were very impressed with it, and it has now all gone! I have to say mine looked better than the photo on this website though!!!! So cheap to make, amazingly easy to make and very very tasty!
20th Dec, 2008
First time I've ever made Toad in the Hole and it was fantastic (and I'm awful at Yorkshire puds usually!) I used leek and pork sausages for a bit more flavour. Feeds 4 as long as you do veg to accompany.
13th Dec, 2008
I make the batter using ale instead of milk. In place of sausages I use cubes of frying steak.
13th Nov, 2008
Absolutely fantastic, very easy to cook, a firm family favourite!
donna_wowee's picture
10th Nov, 2008
Lovely recipe but i found that in a normal oven it was burning on the top after 25mins but undercooked inside. Will defo make again but will cook on 200'C for 40mins. Still tasted lovely, the onion gravy was delicious!
8th Nov, 2008
Lovely recipe, fed 3 slightly piggy grown ups
5th Nov, 2008
I made this with five veggie sausages and the same amounts of everything else. Rose beautifully but did not take 40 minutes, more like 25. Fed two hungry (or maybe slightly greedy) adults with only a little gravy left over. Yum.
3rd Nov, 2008
Amazed when mine rose brilliantly but the the Rayburn we have is probably hotter....did a veggie version....onion gravy just the best and will now be my gravy of choice!....cooked within 30 minutes of adding batter..definitely will have again
25th Oct, 2008
Oh dear mine was a disaster. When I make the hole separate from the toads it rises beautifully. Can never combine the two succesfully. I will try again next time using a smaller tin, that might solve the problem. Still tasted nice.


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