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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    5th Nov, 2014
    STODGE STODGE STODGE! Very unhappy with the batter and to boot it was bonfire night!! Not good!!
    20th Nov, 2013
    Rubbish recipe, totally disappointed, batter was all soggy, liked the idea of the sausages wrapped in bacon but wont be using this batter recipe again!
    29th Sep, 2013
    Thought i'd just comment with a better recipe for the batter. It's easy batter as you only need equal quantities of each ingredient. Use a cup (the American style measuring cups are fantastic and only cost a couple of quid from the supermarket), a mug may be too much but a large tea cup would be perfect. Use a cup full of plain flour, a cup full of cracked open eggs, and a cup full of milk and water, I find half and half milk to water is perfect. Add salt and herbs like parsley whilst you are mixing. Make the batter an hour before you use it and whack it in the fridge for an hour. Make sure the fat in the pan is boiling hot before you add the batter. I personally cook the sausages in bacon for 15 mins in oven first, then I chop them in half and use a deep muffin tin to make 16 individual toad in the holes. The batter rises far better than in a large tin and they look lovely!
    3rd Nov, 2019
    There is always one!
    18th Sep, 2013
    I had to top up the batter with more flour when making this recipe to stop it having a soggy bottom, just enough so that the mixture is thick and not runny. I also found that heating the oil in the bottom of the dish first really helped too. I didn't put onions in (as neither me nor my friends like them) and have used both Cumberland and Lincolnshire sausages in the past to give more flavour. I absolutely love this and my friends insist I make this whenever I offer to cook so it must be good!
    16th Sep, 2013
    As others have said, the batter mix is way off, and there are a couple of other issues with this recipe - see my 'Tip' for how to make it work.
    30th Jul, 2013
    I've tried to write a response but it was not posted. I just wanted to say the dish is awful and doesn't work. Should be taken off.
    3rd Apr, 2013
    Rubbish. Followed the recipe exactly and the batter was a soggy fatty mess which wouldn't set. We used good quality meat and it was such a waste of time and money.
    21st Feb, 2013
    So delicious! However, I found that there was way too much liquid, and had to restart the batter. I initially doubled it and kept the ratios, but then one-and-a-halved it and only used 300ml of the water/milk mix. Much better!
    17th Feb, 2013
    This is a lovely recipe but the batter ratios are off - use two eggs and once mixed, add more flour until the batter is just about the consistency of double cream - any thinner and it won't cook well.


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