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

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• Office_tramp

  11 February 2011

  Office_tramp rated and commented on this recipe

  

  This is a great recipe. I make it even more low fat by using Quorn sausages, which would be extremely boring, but the thyme, onions and mustard make up for it.

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• looloo66

  07 May 2011

  looloo66 rated and commented on this recipe

  

  forgot to rate...

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• looloo66

  07 May 2011

  looloo66 commented on this recipe

  VERY tasty but stuck to the tin! will def try this again tho!

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• sailorgirl

  13 June 2011

  sailorgirl rated and commented on this recipe

  

  Enjoyed this toad in the hole. I used vegetarian Lincoln Sausages, which I had pre cooked to brown them, and omitted the red onions. I cooked it in a silicon tray so at the end of the suggested cooking time I could flip it out and check the underneath. It was still a little soft so I popped it back in the oven upside down for another 10 mins which did the trick. Son and husband said they really enjoyed it.

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• Neil

  20 July 2011

  Neil commented on this recipe

  excellent

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• menaceneddie

  14 August 2011

  menaceneddie commented on this recipe

  I have tried this 3 times and each time most of the batter sticks to the pan. Its a shame because it tastes yummy.

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• Jessss

  26 August 2011

  Jessss rated and commented on this recipe

  

  it drops one star because it was soggy, i would have cooked for longer but the sausages were burning. next time once you take them out to pourbatter, turn the sausages around so both sides get to cook because the underneath of mine was hardly cooked!

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• Shells

  14 September 2011

  Shells commented on this recipe

  This has to be the best toad in the hole ever!!! Everone in our house demolished it within minutes, the batter is just so delicious! However I need to make two lots just for extra yorkshire pud! lovely, wholeheartedly reccommend!

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• Issyyy

  24 November 2011

  Issyyy rated and commented on this recipe

  

  Cooked for my family, and everyone cleaned their plates! I cut the red onions thinly so they weren't overly powerful. The thyme made the batter the best I'd ever eaten. To stop the batter being soggy, make it up (minus herbs and mustard) before putting the sausages in, and then place the batter into the fridge for the twenty minutes whilst the sausages are roasting! :) Pour onto hot oil and no soggy bottom! :D So yummy! Will be making again :)

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• rachi_09

  30 November 2011

  rachi_09 rated and commented on this recipe

  

  Loved this dish and can't believe how low in calories it is. found it really easy to make and would have again.

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• Mercury

  18 January 2012

  Mercury rated and commented on this recipe

  

  This was delicious. Only ended up using around 200 mL of milk though for the batter, and it was fine! Also added 1 tsp of baking powder to make the pudding fluffier.

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• LilWeez

  06 February 2012

  LilWeez rated and commented on this recipe

  

  Fiancee made this. Like others was a little soggy but didn't bother us at all as prefer it like that than crunchy! We loved it though and will definately have it again!

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• lucibel83

  20 March 2012

  lucibel83 rated this recipe

  

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• mollymango

  15 August 2012

  mollymango rated and commented on this recipe

  

  I thought that this was a tasty and filling dish. It had a lovely flavour but the only downside was the slightly soggy batter at the bottom of the dish, which is why I have given it 4* not 5*.

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• Purple

  21 August 2012

  Purple rated and commented on this recipe

  

  I added an egg white to make the batter lighter. It was a nice variation on the traditional recipe made specially nice with fresh thyme from the garden.

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• Chrissie

  03 October 2012

  Chrissie rated and commented on this recipe

  

  Really lovely. Tasted delicious and looked great too! Much easier than I thought it might be. Very impressed and I will definately be doing this dish again. Thank you.

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• JackieP

  14 October 2012

  JackieP commented on this recipe

  5stars for this recipe, sieving the flour males it light and fluffy and the thyme adds an extra dimension. This is now my defintive batter recipe

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• Pkcoles

  25 December 2012

  Pkcoles rated and commented on this recipe

  

  Excellent, whole family loved it

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• CNEW

  29 January 2013

  CNEW rated and commented on this recipe

  

  Tasted yummy, I really liked the mustard and thyme flavours. However.... I am going to experiment with this one to see if I can make it even better. Next time I am going to try using a tin with a bigger surface area so the batter is a little more crisp, and an extra egg in the batter mix.

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• KerryLou

  06 February 2013

  KerryLou rated and commented on this recipe

  

  Not sure what went wrong but batter didnt rise and was heavy. Onions under the sausages is a great idea. May give it one more try as other reviews suggest this is a better recipe than how mine turned out

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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

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Difficulty and servings

Serves 4

Preparation 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

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