Toad in a Hole is a cherished British favourite, worthy of passing on to the next generation. This version is simple to make and a joy to eat - so get those toddlers cooking. Step 1 and 2 is most suited for younger kids; leave the rest to the adults. 

Preparation time: 20 minutes. Cooking time: 40 minutes. 

Ingredients (serves 4)

100g plain flour

1/s tsbp English mustard powder

1 egg

300ml milk

3 thyme sprigs, leaves only

8 plain pork sausages

2 tbsp sunflower oil

2 onion, peeled and sliced

1 tsp soft brown sugar

500 ml beef stock


  1. Heat oven to 220C/fan 200C/gas 7.

  2. Make the batter. Tip flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Add a bit more milk and continue stirring until all the milk and flour has been mixed together. 

  3. Keep stirring until you have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you used to measure the milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 minutes.

  4. To cook the batter, take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.

  5. Make the gravy by softening the onions using the remaining oil in a large nonstick frying pan for about 20 mins. Stir often, until the onions are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, constantly stirring for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season.

  6. Cut the toad in the hole into large wedges and serve with the gravy spooned over. 

Recipe adapted from BBC Good Food. Photo from Wikipedia.