Mums proper Toad in the Hole
Member recipe

Mums proper Toad in the Hole

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(15 ratings)

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Serves 4

An easy, filling and tasty proper Toad-in-the-hole, the way it should be.

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  • 8 fat pork or beef sausages (frozen or fresh)
  • For the Yorkshire pudding batter
  • 113g / 4oz plain flour
  • 1 medium egg
  • 250ml / 8 floz semi-skimmed milk
  • A pinch of salt and pepper


    1. Preheat the oven to 180c fan, 200c, gas 6
    2. Place the sausages (fresh or frozen) in a medium roasting tin or roasting dish (Mine measures 12"x7") and cook in the oven for 10-15 mins until lightly browned and the oil is starting to come out of sausages
    3. While the sausages are in the oven, prepare the batter. Put the flour in to a medium bowl (I don't bother sifting), make a well in the centre using the unbroken egg then crack the egg into it. Add a little of the milk and start to whisk the egg/milk into the flour. Add the milk in bit by bit. Add a pinch of salt and pepper. Whisk to ensure no lumps. Leave to one side.
    4. After 10-15 mins take the sausages out of the oven, shut the oven door to keep the heat in and quickly pour the batter evenly over the sausages then put straight back in the oven for another 35-45 mins. (Do not open the oven door during this time) When done the Yorkshire will be risen and deep golden all over. (if the pudding starts to brown too quickly during cooking, turn down to 150 degs and leave 5 mins longer)
    5. Serve cut into portions with mashed or new potatoes, veg and gravy.

Comments, questions and tips

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26th Jul, 2019
Sorry. That was horrible. What a waste.
Susan Convery's picture
Susan Convery
6th Jan, 2019
Disappointing. Wish I had read the reviews first. Normally my Yorkshire pudding is well risen but this one was as flat as a pancake. I thought it was weird the recipe called for one egg as the one I used at Christmas had 4 eggs so maybe this is why it didn’t rise? Won’t be using this recipe again that’s for sure!
Alessio Gallo's picture
Alessio Gallo
1st Dec, 2018
Thanks for nothing, worst recipe I've ever followed , wasted dinner! Now having to try and cook some rice to add to the sausages.
Karen Brinkworth's picture
Karen Brinkworth
5th Oct, 2018
This is a shocking recipe, first time I have made toad in the hole for my lovely daughter and it came out like porridge (her words) If I had used my brain and added more egg might not of been so bad! :(
Zoe Wood's picture
Zoe Wood
5th Sep, 2018
Wish I’d read all the reviews before using this recipe! Batter hardly raised at all. Really disappointed! Worst recipe I’ve ever used. DO NOT USE THIS RECIPE!
Vivianna52's picture
15th Aug, 2018
There's so much wrong with this recipe, I nearly don't know where to begin. A TITH batter is very close to a Yorkshire Pudding batter. You really don't need measurements. You need to do this: crack 3 eggs into a bowl. Add the same amount in ice cold milk. Whisk to incorporate air & break down the yokes. Now sprinkle in strong flour in the same volume that you added for both the eggs and the flour (i.e., if your 3 eggs made 1/2 cup, you added 1/2 cup of milk and will now add 1/2 cup of flour). Whisk very vigorously. Refrigerate for at least one hour. Whilst the batter is chilling, prepare a baking pan by adding 1 large soup spoon of goose fat and allowing it to melt in a 180 C oven. Now add your sausages and return to the oven. Turn DOWN the oven to 150 C and allow the sausages to slowly cook through. At the end of the hour (whilst the batter is chilling), remove the pan & place the sausages on another plate. Return the pan to the oven and TURN UP the oven to 240C. It MUST be exceedingly hot. Allow the oil to begin to smoke. Take the batter from the refrigerator and whisk again to beat in more air. Very quickly now (and carefully...this is a little scary), immediately place all the sausages back into the pan. Slide it into the oven. Stand there & wait until the oil starts to sizzle again. QUICKLY pull out the oven rack just far enough to pour in the batter. Do so and quickly push the rack back into the oven. DO NOT OPEN THE OVEN DOOR UNTIL THE TOAD IS DONE! You will watch it begin to bubble & then, within about 1/2 hour, the batter should begin to rise against the sides of the pan and become crisp on the outside, fluffy on the inside Toad in the Hole breading (similar to Yorkshire Puds). Once done, remove from the oven & serve immediately. You risk the puds falling a bit if you delay serving. The plate should have homemade mash, fresh garden peas, your favourite gravy, and a slice of the Toad in the Hole with a couple of sausages. English mustard on the side and Bob's Your Uncle! I like an ice cold cider with this meal. Cheers all!
Claire Bone's picture
Claire Bone
24th Jul, 2018
First time making a Toad In The Hole, and it worked brilliantly. I only made it for two, and only had large eggs, so I added a little bit more flour than half, and I used spray oil on the oven dish before putting the sausages in (tip from my mum) and it's worked practically perfect...twice :)
13th Mar, 2018
Wish I'd read some of the comments first. This happens to be the worst recipe I've ever used, you're better using a Yorkshire batter that has 4 eggs 140g plain flour 200oz of milk you get a much better Yorkshire. Definitely will not use again ended throwing it away..... don't use
2nd Jul, 2017
Made a TITH before but not the this way this recipe instructs, it far exceeded my expectations wasn't even oily
5th Dec, 2015
First time that I have made TITH so can't really compare it to anything else. But it came out rather watery. Thank you for the recipe but won't be using it again.


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1st May, 2014
To avoid some fat from sausages - there is quite an amount - why not grill the sausages until they are to your liking(8/10 mins on medium heat, perhaps) and about 3 mins say, put pan with veggy oil, or, olive oil, in top of oven, where it will become very hot, and then add sausages & batter. Have done this for some time - it is fine and does not spoil flavour. Just be careful when removing pan. Hot oil reduces batter stick and makes batter rise beautifully - yum, yum.