Toad in the Hole

Toad in the Hole 

Serves 4 (3 each)
18.5 pts per recipe - 4.5 pts each. (original points)

1 tbsp sunflower oil
12 thin low fat sausages
1 large onion, sliced
125g plain flour
Salt and pepper
1 medium egg
300 ml skimmed milk

Preheat oven to Gas Mark 7/220/200 fan oven.

Divide the oil between the hollows in a 12 hole muffin tin (1/4 tsp each) and heat in the oven for 2 mins

Twist each sausage in half to form 2 cocktail sausages and snip to separate.

Place 2 pieces of sausage and some onion in each hollow. Cook in the oven for 8 mins until lightly browned.

Sift the flour into a bowl and add the salt and pepper. Make a well in the centre and break in the egg. Whisk in the milk to make a batter. Transfer to a jug.

When the sausages have browned, pour in the batter, dividing equally between the hollows. Return to the oven. Cook for 18-20 mins till risen, crisp and golden brown.

Toad in the Hole

5½ pts per serving (original points)

Serves 4 

125 g flour, (white)
1/2 teaspoon salt
1 large egg(s)
300 ml skimmed milk
2 tablespoon water, cold (for batter)
2 tablespoon vegetable oil
350 g Bowyers 95% Fat-Free Thick Pork Sausage
5 spray low-fat cooking spray
1 small onion(s), thinly sliced
50 g mushrooms, sliced
4 teaspoon gravy powder
1 pinch salt, for seasoning
1 teaspoon pepper
1 tablespoon parsley, chopped
300 ml water, (for gravy)

Preheat oven to Gas Mark 7/210°C/425°F.

Put flour, salt, egg, milk and water into a large bowl. Using a whisk, beat together to make a smooth batter. Stand for 10 - 15 minutes.

Put sausages into a non-stick roasting pan. Place in oven on middle shelf for 5 minutes, until very hot.

Working quickly, pour batter around sausages and return to oven. Bake for 25 - 30 minutes, until risen and golden brown.

Meanwhile, make gravy. Mist non-stick saucepan with cooking spray. Heat, add onion and sauté gently until golden. Add mushrooms and 300 ml (½ pint) water. Heat until simmering, then stir in gravy granules. Cook until thickened. Season with salt and pepper and add parsley. Serve with toad in the hole.

Toad in the Hole

1 tbsp sunflower oil
12 thin low fat sausages
1 large onion, sliced
125g (4.5 oz) plain flour
Salt and pepper
1 medium egg
300 ml (10 fl oz) skimmed milk

Preheat oven to Gas Mark 7/220/200 fan oven.

Divide the oil between the hollows in a 12 hole muffin tin (1/4 tsp each) and heat in the oven for 2 mins

Twist each sausage in half to form 2 cocktail sausages and snip to seperate

Place 2 halves of sausage and some onion in each hollow. Cook in the oven for 8 mins until lightly browned.

Sift the flour into a bowl and add the salt and pepper. Make a well in the centre and break in the egg. Whisk in the milk to make a batter. Transfer to a jug.

When the sausages have browned, pour in the batter, dividing equally between the hollows. Return to the oven. Cook for 18-20 mins till risen, crip and golden brown.

Serves 4 (3 each)
18.5 pts per recipe - 4.5 pts each.