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

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

  • 1
  • 2
  • 3
  • 4
  • 5
(49 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins - 40 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A low-fat version of a warming, comforting classic

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
293
protein
23g
carbs
36g
fat
7g
saturates
2g
fibre
1g
sugar
0g
salt
2.36g

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 leaf
  • steamed carrots and cabbage, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, February 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
andymay's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used proper butchers sausages instead of low fat variety. Had a slightly soggy bottom, despite that very tasty. Will be making it again next week, going to try 250ml of milk instead.

dorothyd's picture

Made this and also found the bottom stodgy. Thought it may have been the onions. Don't know whether I will bother trying it again.

bungyboy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I followed the recipe to the letter, with the correct tin, but still had a soggy bottom. Could be the red onions? My daughter and I loved though. I will definitely be trying this again!!

josp74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasted really good but it had a soggy bottom. I didn't have a tin to use and that may be the problem. It all got eaten up so I would try again with the correct tray!

surferdude's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very frustrating. the batter got stuck to the bottom of the tin, then the sausages were nearly charred by the time it thought about rising, which it never did. and, as to my knowledge, i didn't do anything wrong either!!

marandha2774's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

holly1976's picture

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!

creampuff's picture

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

poshpause's picture

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.

mf290602's picture

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

wendy1427's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

clairebiddick's picture

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!!!!

joanna79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

katfulton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

franceswilliams2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

purpleflufff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

siobhanm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

jerseyporter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips