Toad-in-the-hole with red onions & thyme batter

Recipe uploaded by

Sara Buenfeld

8 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.
2. While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
3. Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.

Per serving

293 kcalories, protein 23g, carbohydrate 36g, fat 7 g, saturated fat 2g, fibre 1g, salt 2.36 g

'Our low-fat sausages were excellent. The herby batter gave the dish a different combination of flavours - I really enjoyed it.'

Latest comments and suggestions

• jerseyporter

  30 November 2007

  jerseyporter rated and commented on this recipe

  

  The mustard and thyme make an interesting and tasty addition to run-of-the-mill batter for toad-in-the-hole. I'll definitely be making this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dory

  02 December 2007

  Dory rated and commented on this recipe

  

  Fantastic, great flavours that make it tastier than the regular stuff. When you've made this the shop bought versions will taste like cardboard.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Girl Flower

  09 January 2008

  Girl Flower rated and commented on this recipe

  

  excellent. Boyfriend loved it. easy to make. will definatley be making this again and soon!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• frankie

  27 January 2008

  frankie rated and commented on this recipe

  

  Very tasty. It didn't work for me but that was totally my fault - still tasted great. Loved the mustard and thyme combo in the batter. Use sausages with a high meat content (over 70%) it may not be as low in fat as the others but atleast you know what's in them.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• twinkletoes

  28 February 2008

  twinkletoes rated and commented on this recipe

  

  Delicious! The base of mine was a little soggy, but this might have been the fault of the onions, or due to the fact that I took it out of the oven 10 mins early because it looked like it was getting a bit brown on top... Was still yummy though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanna

  19 April 2008

  Joanna rated and commented on this recipe

  

  Loved this! Really crisp and so tasty, will definitely be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• claire Biddick

  28 April 2008

  claire Biddick commented on this recipe

  This was so quick and easy, tastes brilliant too. Don't do what I did and bake it on the top shelf of the oven, it burnt the top within seconds!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wj cooking

  01 August 2008

  wj cooking rated and commented on this recipe

  

  This is great comfort food but without all the calories. This is the first recipe for toad in the hole that has worked for me (my usual attempts have been soggy). The onions, thyme and mustard really make a difference.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rocket_

  05 August 2008

  rocket_ commented on this recipe

  The best toad in the hole EVER! Everyone loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PoshPaws

  06 October 2008

  PoshPaws commented on this recipe

  Well that's definitely a do-again, although will probably add a second egg to the batter, as we found it a bit light. Will slice the onions more thinly next time, as we prefer them that way.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BRENDA

  14 October 2008

  BRENDA commented on this recipe

  MADE THIS TONIGHT FOR TEA NEVER AGAIN IT WAS STODGY AND TASTELESS

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Holly

  05 November 2008

  Holly commented on this recipe

  Absolutely loved it!!! My husband loves this sort of cooking and didn't have the faintest idea it was low fat!!! Served it with winter mash and onion gravy, really filling and lovely winter food - has become a firm family favourite!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• marandha

  12 November 2008

  marandha rated and commented on this recipe

  

  I omitted onions (to avoid a soggy bottom) to the pudding. For a variation on another traditional British dish, I use this batter for a Yorkshire Pudding, pouring it the batter around the partially cooked beef (in the same roasting pan) about an hour before the beef is done. I also vary the batter by substituting pepper for mustard & rosemary for thyme to go with a leg of lamb, or sage & thyme to go with roast chicken or pork. The meat juices give delicious variations to the taste of the Yorkshire.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1231/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 red onion , cut into wedges, layers separated
• 8 thick low-fat pork sausages
• 1 tsp olive oil

FOR THE BATTER

• 100g plain flour
• 1 medium egg
• 300ml skimmed milk
• 2 tsp wholegrain mustard
• 1 tsp fresh thyme leaves
• steamed carrots and cabbage, to serve

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 40 mins

Cook 40 mins

Ingredients

• 1 red onion , cut into wedges, layers separated
• 8 thick low-fat pork sausages
• 1 tsp olive oil

FOR THE BATTER

• 100g plain flour
• 1 medium egg
• 300ml skimmed milk
• 2 tsp wholegrain mustard
• 1 tsp fresh thyme leaves
• steamed carrots and cabbage, to serve

Per serving

293 kcalories, protein 23g, carbohydrate 36g, fat 7 g, saturated fat 2g, fibre 1g, salt 2.36 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.