Photo of Toad in the hole by WW

Toad in the hole

SmartPoints® value per serving
Total Time
55 min
10 min
45 min
A favourite with kids and adults alike, toad in the hole, or sausage toad, is a traditional British classic and is sure to bring back childhood memories. Who can resist a fluffy Yorkshire pudding batter filled with juicy pork sausages? In just under an hour you could be enjoying this toad in the hole recipe, we've managed to keep points low by using reduced fat sausages and skimmed milk which doesn't compromise on taste. Want to know the secret to perfect Yorkshire pudding batter? Its hot oil! So be sure to follow the instructions in step 4 and preheat the oil before adding the batter. We recommend serving this toad in the hole with some zeropoint steamed greens such as cabbage or peas and a tasty mustard gravy drizzled over. You could also serve with some boiled potatoes, just remember to adjust the SmartPoints.


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


300 g, halved if large

Sage, fresh

6 g, 6 sage leaves


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

Gravy granules, dry

2 tablespoons, level

Wholegrain Mustard

1 teaspoons, level


  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.