Root veg & pancetta toad-in-the-hole with onion gravy

Root veg & pancetta toad-in-the-hole with onion gravy

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(6 ratings)

Prep: 25 mins Cook: 50 mins


Serves 4
With comfort food, there's little that beats Yorkshire pudding baked with pork - try bacon, carrots, beetroot and parsnip instead of sausage

Nutrition and extra info

Nutrition: per serving

  • kcal514
  • fat22g
  • saturates6g
  • carbs59g
  • sugars22g
  • fibre10g
  • protein21g
  • salt1.7g
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  • 140g plain flour, plus 2 tbsp for the gravy
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 rosemary sprigs, leaves picked and chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 large egg
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 70g pack pancetta slices



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 600g mixed root vegetable, peeled and cut into wedges or batons (we used carrots, parsnips and beetroot)
  • 2 small red onion, cut into wedges
  • 3 tbsp vegetable oil
  • 4 tbsp onion chutney



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 500ml beef stock
  • peas, to serve (optional)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…


  1. Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, rosemary, eggs and milk in a jug. Set aside.

  2. Wrap the pancetta slices around some of the root veg, then tip into a large roasting tin. Add the onions, season and drizzle with the oil. Bake for 25 mins. Increase oven to 240C/220C fan/gas 9.

  3. Remove the tin from the oven and pour in the batter mixture. Return to the oven and bake for 10 mins until puffed up and golden, then lower to 220C/200C fan/gas 7 and bake for a further 15 mins.

  4. To make the gravy, put the onion chutney, balsamic vinegar and flour into a saucepan, stir well, then bubble for 1-2 mins over a medium heat. Pour in the stock and whisk until smooth, then bring to a simmer and bubble for 5 mins until thickened. Serve the toad-in-the-hole with the onion gravy and peas, if you like.

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Comments (7)

nandavies's picture

This was just OK, nothing more. With all the other delicious recipes on this site, I don't think I'll be making this one again.

nandavies's picture

It was just OK nothing more. With all the other delicious recipes on this site, I don't think I'll be doing this one again.

cogenhoe89's picture

I have just made this. Used potatoes and carrots cut into chunks, a few mushrooms quartered, no onion, and added venison sausages cut into chunks and smoked streaky bacon (cut into bits and sprinkled on top). Added mixed herbs to the pudding mix. Served with peas, chopped leeks and the onion gravy. Family said it was very tasty.

majachsa's picture

Enjoyed it but i'm a bit too much of a carnivore to properly enjoy it.

Yorkshire pudding just needs that beef or sausage! Pancetta isn't quite enough

helenawilson's picture

A fantastic bake! All of the family thorougly enjoyed it! Marvelous!

schizopear's picture

a lovely alternative to traditional toad in the hole!

robertandalison's picture

This was lovely. I added some swede, and served with peas and roast potatoes. Great Sunday lunch.

Questions (1)

zohazoya's picture

If I haven't got pancetta, can I use something else?

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