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 Good Housekeeping Cookery 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

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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