Toad in the Hole – a lighter version of this Classic British dish using low-fat sausages and the perfect Yorkshire pudding batter.
To Make this Recipe You need The following ingredients:
4 low-fat sausages (I used Italian Turkey) – 4 syns
1 tbs of honey – 3 syns
1/2 tbsp of wholegrain mustard – 0.5 syns
an equal volume of plain flour to the eggs (approx 60g) – 10.5 syns
equal volume of 1% (skimmed) milk to eggs (approx 100ml) – 2 syns
salt and black pepper
cooking oil spray (I used avocado)
Preheat oven to 220c/200c FAN/425f or gas mark 7
Add the eggs, milk and flour to a bowl with a pinch of salt and whisk until combined, set aside.
Spray a frying pan with some cooking oil spray, add the onions and fry for a couple of minutes to soften.
Spray an ovenproof dish with cooking oil spray.
Scatter the onion in the dish and add the sausages, spray over the top with more cooking oil spray, add a pinch of salt and black pepper and place in the oven and bake for 15 minutes (Sausages should be lightly golden)
Mix together the honey and mustard and brush over the top of the sausages.
Then pour in the batter (make sure you do this when the baking dish is still really hot, otherwise the batter won’t rise)
Place back in the oven and bake for approx 30 minutes, Yorkshire pudding part should be puffed up at edges and lovely and golden.
Sprinkle with some chopped parsley.
Slice into 4, serve and enjoy with your choice of sides.