Mini Toad in the Holes with Onion Gravy

Name: Mini Toad in the Holes with Onion Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 4tbsp vegetable oil; 12 pork sausages; 3 large eggs; 125 g (4oz) plain flour; 5 tbsp. red onion marmalade; Mixed salad leaves or seasonal vegetables to serve

Using water with the batter gives crispness and lift to this much-loved comfort food

By The GH Kitchen TeamPublished: 08 April 2011

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Ingredients

4tbsp vegetable oil
12 pork sausages
3 large eggs
125 g (4oz) plain flour
5 Tbsp. red onion marmalade
Mixed salad leaves or seasonal vegetables to serve

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Heat 1tbsp vegetable oil in a large frying pan and fry 12 pork sausages for 5min or until just turning golden. Divide 3tbsp vegetable oil equally among the holes of a 12-hole deep muffin tin, then put one browned sausage into each hole. Put tin into oven to heat up. Set frying pan aside to reuse later. In a large bowl, whisk together 3 large eggs and 125g (4oz) plain flour to make a thick paste. Gradually whisk in 225ml (8fl oz) water and some seasoning to make a smooth batter. Transfer mixture to a jug. Remove tin from oven and, working quickly, divide batter among holes. Return to oven and cook for 20min or until batter is puffed up and golden. Meanwhile, return the frying pan to a medium hob heat and stir in 5tbsp water. Bubble for 30sec, then add 5tbsp red onion marmalade and cook for 1min to make a thick gravy. Serve toad in the holes with gravy and mixed salad leaves or seasonal vegetables on the side.
  
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Per Serving:

Calories: 334
Total carbs: 25 g
Sugars: 5 g
Total fat: 22 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time