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7

Toad in the hole

Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
We've lightened this classic English dish yet it's still comforting, hearty and perfect for the whole family.
Ingredients

Plain White Flour

125 g, (white)

Salt

½ teaspoons

Egg, whole, raw

1 medium, raw

Skimmed Milk

300 ml

Water

2 tablespoons, cold (for batter)

Reduced fat pork sausages, grilled

200 g

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 small, thinly sliced

Mushrooms

50 g, sliced

Gravy granules, dry

4 teaspoons, level

Salt

1 pinch, for seasoning

Black pepper

1 teaspoons

Parsley, fresh

1 sprig(s), fresh, chopped

Water

300 ml, (for gravy)

Instructions

  1. Preheat oven to Gas Mark 7/210°C/425°F.
  2. 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.
  3. Put sausages into a non-stick roasting pan. Place in oven on middle shelf for 5 minutes, until very hot.
  4. Working quickly, pour batter around sausages and return to oven. Bake for 25-30 minutes, until risen and golden brown.
  5. 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.
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