Photo of Toad in the hole by WW

Toad in the hole

11
10
10
SmartPoints value per serving
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Moderate
A favourite with kids and adults alike, this classic dish is sure to take you back to your childhood. Try serving it with steamed cabbage and tasty mustard gravy.

Ingredients

Reduced fat pork sausages, grilled

8 medium

Plain White Flour

125 g

Egg, whole, raw

2 medium, raw

Skimmed Milk

200 ml

Sunflower Oil

2 tablespoons

Shallots

300 g, halved if large

Sage, fresh

6 g, 6 sage leaves

Cabbage

320 g, Savoy, leaves separated, trimmed and roughly chopped

Gravy granules, dry

2 tablespoons, level

Wholegrain Mustard

1 teaspoons, level

Instructions

  1. Heat the grill to medium-high and cook the sausages for 15 minutes, turning occasionally until cooked through.
  2. In a mixing bowl, whisk together the flour, eggs and milk, then season to taste and set aside in the fridge until needed.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put ½ tablespoon of the oil into a large, nonstick frying pan and set over a medium heat. Add the shallots and cook for 10 minutes until softened and golden
  4. Put the remaining oil into a 2-litre baking dish and put in the oven for 3-4 minutes until the oil is very hot. Remove from the oven and pour in the batter, then top with the sausages, shallots and sage, return to the oven and bake for 25-30 minutes until golden and risen.
  5. Meanwhile, cook the cabbage in a pan of boiling water for 3-5 minutes, or until just tender, then drain well.
  6. To make the gravy, whisk the granules into 200ml boiling water in a small jug until smooth and thickened, adding a little extra water if needed. Stir in the mustard. Serve the toad in the hole with the cabbage and gravy on the side.

Notes

You could serve this with 125g boiled new potatoes per person, just remember to adjust the SmartPoints.

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