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Required Equipment
- Mixing bowl
- Whisk
- 9x13 metal pan
- Large saucepan
Utilized Devices
Cooking Techniques
- batter rest
- high-heat roasting
- pan gravy
Ingredients
- 100 gAll-purpose flour
- 5 gKosher salt — divided
- 1 gBlack pepper
- 150 gEggs
- 240 mlWhole milk
- 15 mlWholegrain mustard
- 30 mlRapeseed oil — divided
- 150 gParsnip — batons
- 160 gCarrots — batons
- 150 gRed onion — wedges
- 150 gBrussels sprouts — halved
- 3 gFresh thyme leaves
- 14 gUnsalted butter
- 100 gYellow onion — thinly sliced
- 8 gAll-purpose flour — for gravy
- 240 mlVegetable stock
- 120 mlMalty ale — or alcohol-free ale
- 5 mlMarmite — or yeast extract
- 5 mlApple cider vinegar
Instructions
Heat the oven to 425°F (220°C). Place a 9x13-inch metal roasting pan with 1 tablespoon oil on the center rack to preheat for at least 10 minutes.
Whisk the flour, 1/2 teaspoon salt, and pepper. Beat in eggs, milk, and mustard until bubbly, then rest the batter for 15 minutes to relax the gluten.
Toss parsnip, carrots, red onion, Brussels sprouts, thyme, and remaining oil with 1/2 teaspoon salt. Carefully spread onto the smoking-hot pan and roast 15 minutes, stirring once for color.
Remove the pan, shake vegetables into an even layer, and immediately pour the rested batter over the top. Return to the oven and bake 20 to 22 minutes until deeply puffed and golden.
While the pudding bakes, melt butter in a saucepan. Add sliced yellow onion and cook over medium heat with a pinch of salt until jammy and browned, about 8 minutes.
Sprinkle in the tablespoon of flour and cook 1 minute. Whisk in ale, vegetable stock, Marmite, and vinegar; simmer 5 minutes until glossy and thick.
Slice the toad-in-the-hole, spoon with onion ale gravy, and serve immediately while the edges stay crisp.
Chef Tips
- ⭐Keep the roasting pan ripping hot so the batter sets on contact and climbs up the sides.
- ⭐Resting the batter 15 to 30 minutes gives the Yorkshire-style pudding better chew and lift.
- ⭐Swap in stout or extra stock if you prefer to skip alcohol entirely.
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Nutritional Highlights
- ✓Roasting the vegetables concentrates their natural sweetness without extra sugar.
- ✓Eggs and milk in the batter provide protein to balance the carbs.
- ✓Marmite adds B vitamins and umami depth so the gravy tastes rich without meat drippings.
Dietary Notes
Compliant With
Allergens
- Contains gluten (flour)
- Contains dairy (milk, butter)
- Contains eggs
Dislikes Avoided
FAQ
Can I make it ahead?
Roast the vegetables up to a day ahead and warm them as the pan preheats; mix the batter right before baking for maximum lift.
What if I do not have Marmite?
Use 1 teaspoon white or red miso paste instead, whisked into the gravy with the stock for similar savory depth.
Nutrition
| Calories | 390 |
| Protein | 15 g |
| Carbs | 47 g |
| Fat | 15 g |