Toad-in-the-hole

Name: Toad-in-the-hole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: british
Ingredients: 210g plain flour plus a spoonful; 1 tsp English mustard powder; 4 eggs; 400ml milk; 4 thyme sprigs, leaves only; 8 plain pork sausages; 2 tbsp sunflower oil; 2 onions peeled and sliced; 1 tsp soft brown sugar; 500ml beef stock

3.60 (166)

⏱ 70 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Main course

This traditional British main course features pork sausages encased in a light, crisp batter flavoured with thyme and mustard. It is baked until golden and well-risen, then served in wedges with a deeply savoury onion gravy made from caramelised onions and beef stock. Perfect for a comforting family dinner, it takes about 70 minutes from start to finish.

Ingredients

210g plain flour plus a spoonful
1 tsp English mustard powder
4 eggs
400ml milk
4 thyme sprigs, leaves only
8 plain pork sausages
2 tbsp sunflower oil
2 onions peeled and sliced
1 tsp soft brown sugar
500ml beef stock

Method

Begin by heating your oven to 200C/fan 180C/gas 7. Place 210g plain flour into a large bowl with 1 tsp English mustard powder and a pinch of salt. Create a hollow in the centre, break in 4 eggs, and add a small amount of the 400ml milk. Whisk to form a smooth paste, then slowly incorporate the remaining milk and flour until you have a uniform batter.
The batter should be smooth and similar to double cream. Mix in the leaves from 4 thyme sprigs, then transfer the batter to a jug for later. Separate 8 plain pork sausages and place them in a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, turning the sausages to coat the tin, then roast for 15 mins.
Remove the hot tin from the oven and immediately pour in the batter. it should sizzle upon contact. Return it to the oven and bake for 40 mins until the batter is crisp, risen, and fully set. If it browns too quickly, cover loosely with foil. To test, insert a knife tip into the centre. it should come out clean.
For the gravy, cook 2 sliced onions with 1 tbsp sunflower oil in a large frying pan for about 20 mins, stirring frequently, until golden. Stir in 1 tsp soft brown sugar for the last 5 mins. Add a spoonful of plain flour and cook for 2 mins, stirring constantly. Gradually pour in 500ml beef stock, stirring until smooth, then simmer for 4-5 mins to thicken. Season, then serve the gravy over wedges of the baked toad-in-the-hole.

Nutrition (per serving)

Calories520 kcal

Fat31 g

Saturates9 g

Carbs37 g

Sugars11 g

Fibre2 g

Protein25 g

Sodium888 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish