Toad in the hole

Matt Dawson makes special onion gravy to accompany this comfort food classic
By Matt Dawson
Toad in the hole
  • Rating:
  • Serves: 2-4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 75 g plain flour
  • 1 large egg
  • 75 ml milk
  • 1 tsp white wine vinegar
  • 6-8 good quality pork sausages
  • 2 tbsp vegetable oil or lard

For the gravy

  • 2 red onions, sliced
  • ½ tsp thyme leaves
  • 25 g butter
  • 1 tbsp flour
  • 500 ml chicken stock, hot
  • A dash of Worcestershire sauce
  • 1 tsp English mustard


1. Make the batter. Sieve the flour with a pinch of salt into a mixing bowl. Whisk the egg in a jug with the milk and add 75ml cold water and the vinegar.

2. Add the liquid to the flour and whisk until the mixture resembles a smooth batter. You can make this ahead and leave one side until needed.

3. Heat the oven to 210C/ fan 190C/ gas 7. Put the sausages in a roasting tin and cook for about 1520 mins until golden. Add the lard or oil to the tin after 10 mins.

4. Pour the batter over the sausages, return the tin to the oven, and bake for another 35-40 mins until the batter is puffed and crisp.

5. Make the gravy while the toad in the hole is in the oven. Soften the onions and thyme leaves in the butter for 5-10 mins - until they begin to take on colour. Stir in the flour and continue cooking, stirring all the time, for another minute.

6. Off the heat, gradually pour in the hot stock and add the Worcestershire sauce and English mustard. Bring the sauce to a boil, stirring all the time, and simmer for about 10-15 mins. Season well and serve with the toad in the hole.

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