Veggie toad-in-the-hole in a baking dish

Veggie toad-in-the-hole

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(10 ratings)

Prep: 10 mins Cook: 40 mins Plus resting the batter


Serves 4

Use vegetarian sausages to make this moreish veggie toad-in-the-hole that's great for the whole family. Serve with vegetable side dishes and veggie gravy

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal620
  • fat24g
  • saturates4g
  • carbs63g
  • sugars7g
  • fibre8g
  • protein33g
  • salt3.6g
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  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 8 vegetarian sausages

For the batter

  • 4 medium eggs



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

  • 325ml semi skimmed milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 250g plain flour


  1. To make the batter, beat the eggs and milk together in a bowl, add 1 tsp salt, then beat again and leave to stand for 30 mins. Tip in the plain flour and beat well with a whisk until smooth. If you can, make this 2 hrs before needed and allow to stand before pouring into the tin.

  2. Heat oven to 220C/200C fan/gas 7. Pour 2 tbsp oil in a 28 x 23cm roasting tin (or a tin roughly that size), coat the sausages in the oil and roast them in the oven for about 8-10 mins.

  3. Stir the batter, then remove the tin from the oven and pour the batter over the hot oil and sausages (you can do this over a low heat on the hob to keep the oil nice and hot). Put the tin back in the oven and cook for 10 mins, then turn the temperature down to 180C/160C fan/gas 4 and cook for a further 25-30 mins or until the batter is cooked through.

  4. Test with a knife in the centre to check it’s cooked. Serve with the crunchy polenta roast potatoes, caramelised carrots and veggie gravy, if you like, plus some green vegetables.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Felix Dickinson's picture
Felix Dickinson
10th Apr, 2020
I started cooking this meal after reading the '40 minutes cook time' at the top, but then see the eggs and milk need to rest for 30 minutes and then the batter rest for 2 hours after. If I only have 40 minutes to cook this which of these steps can I cut?
Esther_Deputyfoodeditor's picture
14th Apr, 2020
Hi, Esther from the food team here! If you're strapped for time we recommend skipping the 30 minute and 2 hr resting times. Be aware this may effect the light texture of the batter. Thanks for your question.
Norah Noakes's picture
Norah Noakes
28th Jan, 2020
The recipe stipulates using a tin to cook this recipe. The picture shows the toad-in-the-hole being served from a ceramic dish. Which is the correct utensil to use?
CassieBest's picture
29th Jan, 2020
Hi Norah, You can cook a toad-in-the-hole or Yorkshire pudding in any dish which conducts heat well, so you should good results using either a heavy roasting tin or enamel dish. I hope that helps, Cassie (Senior Food Editor, BBC Good Food)
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