Mustard and thyme toad in the hole

(59 ratings)

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Toad in the Hole
Toad in the Hole
  • Serves: 4

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This recipe takes a British culinary tradition, Toad in the Hole, and updates it. The combination of the ingredients perfectly compliment the sausages and Yorkshire pudding, to create this mustard and thyme toad in the hole. We think this is the perfect family dish, a guaranteed people pleaser and is easy to make too! Serve up with plenty of gravy for an extra hit of flavour, loads of mashed potatoes and some lovely crunchy veggies.


For toad in the hole:

  • 100g (4oz) plain white flour
  • 3 eggs
  • 175 ml (6 fl oz) milk
  • 1tsp salt
  • 4tbsp vegetable oil
  • 8 pork sausages
  • 1tbsp grainy mustard
  • 1tbsp thyme

For the onion gravy:

  • 225g (8oz) red onions, sliced
  • 2tsp oil
  • 2 rounded tsp plain flour
  • 1tsp golden caster sugar
  • 2tsp Worcestershire sauce
  • 1 level tsp mustard powder
  • 425 ml (15 fl oz) vegetable stock

A splash of Shiraz tastes great with the gravy. You can serve up the rest of the bottle with the meal.


  1. Preheat the oven to 220C/425F/gas mark 7. Put the flour in a bowl, making a well in the centre and break in the eggs. Mix in half the milk using a wooden spoon, working the mixture until smooth, then add the remaining milk. Whisk until fully combined and the surface of the Yorkshire pudding mix is covered with tiny bubbles. Allow to rest.
  2. Put the oil and sausages in a small roasting tin and cook in the oven for 10 mins until browned and the oil is really hot. Whisk the mustard and thyme into the Yorkshire pudding mix, then pour over the sausage. Cook for about 30-40 mins, until the batter has risen and is a deep golden brown.
  3. To make the onion gravy, fry the onions in the oil until softened (about 8 mins). Add the flour and cook for 2 mins, then gradually add the stock before adding the rest of the ingredients. Simmer for 5 mins.
  4. Slice the toad in the hole into four and serve each quarter on a warm plate with loads of onion gravy.

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