Ultimate toad in the hole

Ultimate toad in the hole

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(115 ratings)

Cook: 40 mins

Easy

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

Ingredients

    For the batter

    • 100g plain flour
    • 1 egg
      Eggs

      Egg

      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
      Onion

      Onion

      un-yun

      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
      Onion

      Onion

      un-yun

      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

    Method

    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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    emmawelsh
    16th Jun, 2009
    1.05
    sausages wrapped in bacon was nice, but the batter only went slightly crispy on the very outer edges, rest was unedible.
    kayleigh1987
    29th May, 2009
    5.05
    My first ever attempt at cooking toad in the hole (using a different recipe) was a complete disaster, but using this recipe, it came out perfect first time. I find it works better if you don't use a stainless steel roasting tin. I used a stainless steel tin the second time I tried it and it came out with a soggy bottom.
    laugh_producer
    22nd May, 2009
    2.05
    Not overly impressed with this dish. The onions that went in with the sausages burned to the bottom of the batter, the batter didn't rise much and was overly dry. I did like the gravy which I think would work brilliantly with any sausage dish. I would reduce the amount of english mustard and add a little wholegrain just to give it a slightly mellower flavour. Will continue to make toad in the hole but the only thing I'll be following from this recipe is the gravy.
    emmawelsh
    21st May, 2009
    1.05
    I'm going to try this soon and hope that I have success. I will make sure I use a metal baking tray and also make sure that the oil is very, very hot before I pour in the batter - I'm guessing this should prevent the soggy bottom problem. No onion will will join my toad in it's hole as I don't like them anyway. I'll let you know how I get on.
    beccabryant
    7th May, 2009
    5.05
    I cooked this for my friends for a dinner party and the all loved it! Even someone who wasn't fond of sausages almost licked the plate clean! Lovely meal. I served with calconnon and gravy! Highly recommended!
    akkward
    27th Mar, 2009
    5.05
    loved it! made double the quantity for 5 of us and it all vanished!! will definetly make this one again. mmmmm yum!
    lauraemmott
    26th Mar, 2009
    5.05
    very good recipe. me and my partner really enjoyed it. i used a glass pyrex dish as i hadnt got a metal baking tray, it didnt stick. i will definitely make this again.
    jadeyc1
    25th Feb, 2009
    4.05
    I was a little bit worried about soggy batter (after reading all the reviews!) so I only added half an onion....It was lovely & the batter was perfect, not soggy at all. Very quick & easy to make and very filling. Served with cheesy mash - delicious!!
    meiwang
    29th Dec, 2008
    1.05
    I must be one of the few who failed. The pastry was stodgy and did not cook in the middle. The sauce was too thick (I admit I should have moderated the amount of flour in cooking) and sadly it was a complete flop for me.
    20september97
    6th Nov, 2008
    Delicious, the children have asked for it again tomorrow.

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