Is it just me that grew up on Toad in the Hole? It was definitely a firm favourite in our household. I remember once my mum inventing a new version she called ‘Frog in the Pond’ using beefburgers. Presumably because she’d promised us Toad and then there were no sausages in the house. Or she was just being inventive. I’m not really sure.
Anyway, it’s also a firm favourite with my husband. And I LOVE sausages. So if ever there was a recipe to try and make Slimming World friendly, this had to be it.
It’s still fairly high in Syns, but definitely better than a ‘normal’ Yorkshire pudding would be. Personally I think it’s worth it.
Toad in the Hole
Serves 2 (or more if you have smaller appetites than us!)
7 Syns each if using milk from your HEA allowance (otherwise 8 Syns each)
- Pack of 10 Heck Chicken Italia sausages
- 50g self-raising flour
- 3 large eggs
- 120ml skimmed milk
- 40ml water
- Salt and pepper
- Preheat the oven to 200 degrees
- Spray a roasting tin with Frylight and place the sausages on the tray, evenly spaced
- Bake for 10 minutes
- Meanwhile, whisk up the eggs until pale yellow and fluffy, then whisk in the flour until smooth and slowly add the milk and water. Season well with salt and pepper
- Remove the sausages from the oven and pour over the batter
- Return to the oven for 25 minutes until the Yokshire pudding is risen and golden
- Serve with lots of speed veggies
N.B. The texture isn’t quite the same as a traditional Yorkshire pudding – don’t be disappointed that it doesn’t go crisp on top and sinks a little when you remove it from the oven. However, as a low-Syn substitute it tastes pretty good!
P.S. The batter can also be used to make individual Yorkshire Puddings for 1 Syn each 🙂