Thyme and mustard toad in the hole

Name: Thyme and mustard toad in the hole
Yield: Serves 4
Cuisine: British recipes
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)

Published: 14 Dec 16
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 20 min, oven time 25-30 min

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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

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.

Recipe from November 2016 Issue

Nutrition

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

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Thyme and mustard toad in the hole

Ingredients

Method

Nutrition

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