Name: Toad-in-the-hole with red onions & thyme batter
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4
Cuisine: British
Ingredients: 1 red onion cut into wedges, layers separated; 8 thick low-fat pork sausages; 1 tsp olive oil; 100g plain flour; 1 medium egg; 300ml skimmed milk; 2 tsp wholegrain mustard; 1 tsp fresh thyme leaf; steamed carrots and cabbage, to serve

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

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

Sara Buenfeld

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Serves 4

Easy

Prep: 30 mins - 40 mins

Cook: 40 mins

A star rating of 3.8 out of 5.63 ratingsRate

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A low-fat version of a warming, comforting classic

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal293
fat7g
saturates2g
carbs36g
sugars0g
fibre1g
protein23g
salt2.36g

Method

step 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.
step 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.
step 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

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A star rating of 3.8 out of 5.63 ratings

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