Warm butterscotch dippers
A simple twist on toffee apples - perfect to warm up Bonfire Night
Toad-in-the-hole with red onions & thyme batter
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the batter
- 100g plain flour
- 1 medium egg
- 300ml skimmed milk
- 2 tsp wholegrain mustard
- 1 tsp fresh thyme leaf
- steamed carrotsand cabbage, to serve
Nutrition: per serving
- kcal293
- fat7g
- saturates2g
- carbs36g
- sugars0g
- fibre1g
- protein23g
- salt2.36g
Method
step 1
Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.
step 2
While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
step 3
Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.
