• 125g plain flour, plus 1 tbsp for the gravy
  • 2 eggs
  • 150ml whole milk
  • 3 tbsp olive oil
  • 8 thick pork sausages
  • 1 onion, peeled and chopped
  • 300ml vegetable stock, made with 1 stock cube
  • 1 tsp mustard
  • 200g carrots, peeled and sliced
  • 500g frozen garden peas


  1. 1

    Preheat the oven to 220ºC/fan 200ºC/gas mark 7. Whisk the flour with the eggs and milk.

  2. 2

    Put 1 tbsp oil in a roasting tin and heat in the oven for 1 minute. Add the sausages and brown in the oven for 20 minutes. Pour over the batter and arrange the sausages. Bake in the oven for 25 minutes.

  3. 3

    Heat the remaining oil in a pan over a medium heat. Add the onion and cook for 10 minutes until golden. Stir in 1 tbsp flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.

  4. 4

    Boil the carrots for 8 minutes until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.

Nutritional Details

Each serving provides
  • Energy 3073kj 734kcal 37%
  • Fat 45.1g 64%
  • Saturates 14.1g 71%
  • Sugars 13.9g 15%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

11.9g carbohydrate 0.9g fibre 6.9g protein

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