Toad in the hole

Name: Toad in the hole
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 50 mL vegetable oil; 400 g (about 6) pork sausages; 2 red onion; 200 g Chantenay carrots; 25 g butter; 50 mL balsamic vinegar; 1/2 tsp. wholegrain mustard; 3/4 tbsp. cornflour; 1/2 stock cube; 200 g plain flour; 300 mL milk; 3 medium eggs

We've jazzed up a simple toad in the hole with caramelised onions, sweet carrots and a rich gravy for pouring all over..

By The GH Kitchen TeamUpdated: 20 November 2023

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If you're looking for a hearty and easy recipe for your next Sunday lunch, our jazzed up toad in the hole is the perfect option.

We're big fans of the classic recipe (and we regularly make our mini versions for a Sunday roast too), but we think this version, with caramelised red onions, sweet Chantenay carrots and a rich, umami gravy for pouring all over the top.

Serve with a green side salad and a glass of white wine for the ultimate meal.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

50 mins

Total Time:

1 hr 15 mins

Cal/Serv:

761

Ingredients

50 ml vegetable oil
400 g (about 6) pork sausages
2 red onion
200 g Chantenay carrots
25 g butter
50 ml balsamic vinegar
1/2 tsp. wholegrain mustard
3/4 Tbsp. cornflour
1/2 stock cube

For the batter

200 g plain flour
300 ml milk
3 medium eggs

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. To make the batter, in a large bowl whisk together flour, milk, eggs and ½tsp salt until smooth. Set aside to rest for 30min.
2. Step 2
  Pour oil into a large roasting tin – roughly 23 x 30.5cm in size. Put into the oven to heat for 10min. Meanwhile, cut each sausage into 4 pieces. Cut one of the onions into 8 wedges and trim ends off carrots, if you like.
3. Step 3
  Add sausage pieces, onion wedges and carrots to the hot oil, carefully turn in the oil and return to the oven for 10min to brown slightly.
4. Step 4
  Very carefully remove roasting tin from the oven and add the batter. Return to the oven and cook for 30min (without opening the door).
5. Step 5
  Meanwhile, finely slice remaining onion. Heat butter in a medium pan and gently fry onion, stirring occasionally, for 15min until completely softened. Add balsamic vinegar and mustard, turn up the heat and bubble for a few minutes to reduce. Put cornflour into a heatproof jug and gradually whisk in 250ml water. Add to onion pan with the ½ stock cube and cook, whisking occasionally, until thickened (the mixture will need to boil). Check seasoning.
6. Step 6
  Once batter is golden, crisp and set, remove from oven and serve with the onion gravy.

Per Serving:

Calories: 761
Fibre: 6 g
Total carbs: 64 g
Sugars: 16 g
Total fat: 44 g
Saturated fat: 15 g
Protein: 26 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