Thyme and mustard toad in the hole
- November 2016
- Serves 4
- Hands-on time 20 min, oven time 25-30 min
An all-time family favourite, this easy thyme and mustard toad in the hole is simple enough to make midweek or when you need something comforting.
- 27.4g (8.7g saturated)
- 54.7g (4.6g sugars)
- 250g plain flour
- 2 tbsp English mustard powder
- 1 tsp salt
- 4 medium free-range eggs, lightly beaten
- 300ml skimmed milk
- ½ small bunch fresh thyme, leaves picked
- 1½ tbsp olive oil
- 6 British free-range sausages
To serve (optional)
- Ready-made onion gravy (we used Waitrose)
- Heat the oven to 220°C/200°C fan/gas 7. In a medium mixing bowl, stir together the flour, mustard powder and salt. Gradually whisk in the eggs, skimmed milk and thyme leaves, using a balloon whisk, until you have a smooth batter.
- Heat 1 tbsp of the oil in a large frying pan, then fry the sausages for 10 minutes, turning occasionally, until brown on all sides. Transfer the sausages to a medium baking dish and add the remaining oil, then cook in the oven for 5 minutes.
- Pour the batter over the sausages, then return to the oven to cook for a further 20-25 minutes until golden and puffed. Serve drizzled with onion gravy, if you like.
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