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

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

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(52 ratings)

Prep: 30 mins - 40 mins Cook: 40 mins

Easy

Serves 4
A low-fat version of a warming, comforting classic

Nutrition and extra info

Nutrition: per serving

  • kcal293
  • fat7g
  • saturates2g
  • carbs36g
  • sugars0g
  • fibre1g
  • protein23g
  • salt2.36g
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Ingredients

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the batter

  • 100g plain flour
  • 1 medium egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml skimmed milk
  • 2 tsp wholegrain mustard
  • 1 tsp fresh thyme leaf
  • steamed carrots and cabbage, to serve
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

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.

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Comments, questions and tips

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riddler
7th Nov, 2017
1.3
Followed recipe to the letter and after almost an hour it was overcooked on top and still very undercooked underneath. Ended up having to turn it upside down and put it back in for another 15 minutes. Maybe should have read earlier comments
cookingonabudget
9th Apr, 2015
We love this recipe always comes out nice and crispy on the outside and stodgy on the inside just the way we like it! We use Quorn sausages and add mustard powder instead but it really does taste amazing even the kids enjoy it!
dynamitegirl
28th May, 2014
After trying another Toad-in-the-Hole recipe which was tasteless decided to give this one a go. I read the reviews first and decided to take the advice given by issyflewaway and put the batter in the fridge for 20 mins and also took on board what mercuryzelda suggested and used BP and only 200ml of the milk and it turned out great. Rose beautifully and wasn't at all soggy. I only had an 8x8 inch pyrex dish so I lightly greased the sides and found that. prevented any sticking round the edges. Also I turned the sausages before pouring on the batter. Everyone loved it so will definitely be using this recipe again
trudint
10th May, 2014
5.05
I used English Mustard and it was still delish!
kazkennedy
25th Mar, 2014
0.05
Having followed the recipe to the letter, have to say it was the worse toad in the hole we have ever had.......well, the flavors were nice, but the actual yorkshire pudding bit was just pure stodge....so soggy and heavy......would not make this again!!!
Jack Crump
17th Mar, 2014
Really nice! will make again! ;)
Murfy's picture
Murfy
9th Aug, 2013
The batter needs 2 eggs to make it rise.
chrislaney24
1st Mar, 2013
fish
kerryloulou
6th Feb, 2013
3.05
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
new82day
29th Jan, 2013
4.05
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.

Pages

doctorwatsonuk
17th Sep, 2013
Not confident to cook this. Cooking time is shown as 40 minutes, but then the instructions tell you to cook the sausages for 20 minutes, add the batter, and cook for a further 40 minutes. Something wrong here, and I think the sausages will be cremated after cooking for a whole hour at 200C.
catpym's picture
catpym
26th Sep, 2016
5.05
I used quorn sausages which don't require as much cooking, so I put the onions in for 15 minutes before adding the sausages for another 5, then following the recipe as usual. It turned out great, best meal I (a student!) have ever managed to make!
BarbE
11th Aug, 2014
Make sure the tin of sausages is smoking hot, and there is enough oil/fat to help the batter rise. Soggy batter is caused by the tin being too cool when the batter is poured in.