Thyme and mustard toad in the hole

Thyme and mustard toad in the hole
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
585kcals
Fat
27.4g (8.7g saturated)
Protein
27.8g
Carbohydrates
54.7g (4.6g sugars)
Fibre
3.8g
Salt
1.3g
Calories
585kcals
Fat
27.4g (8.7g saturated)
Protein
27.8g
Carbohydrates
54.7g (4.6g sugars)
Fibre
3.8g
Salt
1.3g

Ingredients

  • 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)

Method

  1. 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.
  2. 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.
  3. 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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