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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    14th Aug, 2010
    I've used this recipe a few times now but the batter never seems to rise. Am I doing anything wrong? I use plain flour as suggested in the recipe but should I use self-rising flour?
    13th Aug, 2010
    this recipe is lovely, but as with any batter recipe you need to get the fat very hot, when you take it from the oven to add the batter place the pan on a lit gas or electric hob to keep it hot and smoking, then you can add the batter and place it back in the oven, this will aid the cooking of the bottom and stop the sogginess. :) enjoy, i have a few times.
    18th May, 2010
    I made this the other night, and it was very easy. Best of all though....it turned out great and tasted lovely.
    23rd Apr, 2010
    Ah Mummy I love you (big hugs) Nuff said.
    20th Dec, 2009
    great basis of a recipe. listened to all the feed back and came up with a beauty of a meal........... left out the onions in the sausage/bacon prep and let the sausage/onion mix (plus whole chesnut mushrooms cook for twice as long on a lower heat (170oC). Then I drained off the lovely excess smoked bacon and sausage fat into a saucepan which helped reduce the potential "SOGGY BATTER" effect. I then used that fat for a basis for the gravy instead of oil and added some strong red wine as well. I let the whole dish cook for much longer at a lower temperature and I was left with crispy outside batter and moist inside. The sausages were well cooked (very important to use good quality sausage meat) and the gravy was to die for, given that I added a bit of beef dripping to the beef stock to make it more flavoursome. Yum
    1st Dec, 2009
    It looked pretty good but was ultimately soggy in the middle. Like another reviewer we were able to rescue the sausages and some of the crispy bits of batter from round the edges. I think i'll stick to the Waitrose recepie for the time being (125g of plain flour, 2 eggs, 300ml mixed milk/water) as this came out perfect.
    11th Nov, 2009
    So many recipes don't deserve the title "ultimate" but this does! The batter was amazing and tasted like bacon which was fabulous. To those who complained of "soggy bottoms": Toad in the Hole is meant to be a bit wet on the bottom! It will never crisp up all the way through like a "au natural" Yorkshire. I will be making is again and again that's for sure!
    stentie79's picture
    14th Oct, 2009
    Gutted!! Batter ended far too soggy, tried leaving it in the oven for longer( a hour) but still came out a mess!! Picked out the sausages and had them with the gravy and veg!! Won't be using this recipe again.
    8th Oct, 2009
    The WORST batter mix I've ever made! I've had better results making it up as I went along. The batter was soggy on the inside whilst burning on the outside so I dropped the heat. Still soggy so I upped the heat again. The sausages were cremated, the bacon had changed at an atomic level into something akin to construction material and the disgusting batter was stuck to the pan and still soggy in the middle. Dame Delia I shall never foresake you again!
    22nd Sep, 2009
    This was awful! It looked like gruel in the middle yet still managed to be burnt to the bottom of the tin. I managed to salvage a bit of crispiness from round the edges but overall very disappointing. There was not even a hint of it rising! The only consolation was I got delicious sausages in onion gravy instead!


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