Ultimate toad in the hole

Ultimate toad in the hole

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(115 ratings)

Cook: 40 mins


Serves 4
An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole

Nutrition and extra info

Nutrition: per serving

  • kcal625
  • fat42g
  • saturates13g
  • carbs35g
  • sugars0g
  • fibre2g
  • protein30g
  • salt4.08g
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    For the batter

    • 100g plain flour
    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 300ml equal mixture milk and water

    For the toad

    • 8 rashers streaky bacon
    • 8 good-quality pork sausages
    • 1 onion, thinly sliced



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

    • 1 tbsp vegetable oil

    For the gravy

    • 2 tbsp vegetable oil
    • 1 onion, thinly sliced



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

    • 2 tsp plain flour
    • 2 tsp ready-made English mustard
    • 2 tsp Worcestershire sauce or soy sauce
    • 600ml chicken or vegetable stock


    1. Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)

    2. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.

    3. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.

    4. Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.

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    Comments, questions and tips

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    philwells's picture
    29th Jun, 2020
    Real shame as wrapping the sausages in bacon and adding the onions is a great idea but the batter is all wrong!!!
    24th May, 2020
    Terrible. Too salty and the base way too sloppy. I won’t be using this recipe again.
    Paul Lancaster's picture
    Paul Lancaster
    16th Feb, 2020
    How on earth did this recipe get 4 stars, what a disaster
    22nd Aug, 2019
    Incidentally - I didn't even look at the batter recipe until I read other comments - this is not a recipe for deliciousness - only for disaster!! Shocking that it would even be posted!!
    22nd Aug, 2019
    Please people - it does not take 1 hour to cook sausages - I have not tried this recipe because sense tells me that I don't want to ruin good sausages by cremating them!! I think a quick sear on the sausages would be much better - the oven is hot so they will cook through and the bacon will crisp while the batter poofs!!
    6th Jul, 2019
    Appalling recipe which should be deleted to prevent other people wasting valuable time and money, as the batter mixture is so wrong. Sadly I didn't see this coming and like others I ended up with 'batter' that was the consistency of dishwater.
    Old Ron
    2nd Jan, 2018
    Good idea, sausages wrapped in streaky bacon, but bad batter. Basic rule is 1 egg to 1 oz of flour and cool the batter. After all its just Yorkshire pudding with sausages.
    12th Oct, 2016
    100g of flour is about 3.5oz. This can't possibly be right.
    4th Sep, 2016
    Terrible, terrible recipe. The batter measurements are just wrong, even without using all the 300ml of liquid the batter was too thin. Despite being in the oven for 45 minutes the batter didn't cook through and was just mush and was entirely inedible. From now on I'm sticking to my trusted nigella recipe for yorkshires!
    26th Nov, 2014
    Sadly i did not read the comments until after I started to make this. My simple tip is avoid it. the batter is too wet and will not rise or cook instead you get sausages and slop


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    25th Aug, 2014
    Make the following changes for a delicious Toad in the Hole: Use 150-170g flour (not 100g) Use 2 eggs (not 1) Optional: mix some herbs into the batter (a sprinkle of thyme and/or mixed herbs) The above will give you a crispy topping and spongy inner that's perfect for mopping up gravy.
    16th Sep, 2013
    It's obvious that the batter mix ratios are way out on this recipe - I use equal quantities of flour, milk and eggs - 1/2 cup of each works for this recipe. Add sage, mustard powder and plenty of salt and pepper for a well seasoned Yorkshire Pudding. Also, if you cook the sausages in the oven while the fat for the pudding is heating you're likely to burn them, I prefer to grill them separately and add them to the already smoking oil just a couple of minutes before adding the batter mix. Finally, to make a really good onion gravy will take much longer than the cooking time for the Toad - start it well in advance. In conclusion : While the basic recipe idea is good, the execution is all wrong. No wonder folks are struggling with it and posting negative comments.
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