Toad in the Hole…

Sausages and yorkshire puddings. Whats not to love??

Now I have a confession to make… before Slimming World I hated toad in the hole. I’m not sure what it was that made me dislike it, maybe was the way my mum used to cook it when I was little? who knows, but I love it now. Could be because I am making it, and I know whats going in. Psychological maybe?

Anywho this recipe has been tried and tested several times by us and gets a super thumbs up. All I will say is use which ever sausages you prefer, we use the Sainsbury’s Be Good to Yourself Cumberland sausages just because they are the ones we prefer and are super meaty.

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.

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Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
This blog is unofficial and not part of, or representative of Slimming World. 
We are not trained by Slimming World nor authorised to give Slimming World advice and any advice that may be given should never replace the advice of your consultant.

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Toad in the Hole

Serves 2 – 6 syns per serving

  • 4 Sainsbury’s Be Good to Yourself cumberland sausages – 4 syns
  • 50g plain flour – 8 syns (Check your own brand as the syns vary)
  • 50ml whole milk – Part of HexA or 1.5 syns
  • Pinch of salt
  • 2 eggs
  • 1 teaspoon herbs (Optional)
  1. Make your batter by adding all the dry ingredients to a bowl.
  2. Whisk your eggs and milk together and gradually pour into your dry ingredients whisking all the time to prevent any lumps.
  3. Give it a good whisk for about a minute and leave to rest. Longer you leave it the better the batter.
  4. Preheat oven to 220°C.
  5. In an oven proof dish place your sausages and cook for roughly 15 minutes so they start to brown.
  6. Take the dish out the oven, turn your sausages and spray liberally with frylight or alternatively syn a little oil if you prefer, put back in the oven for a few minutes to heat up.
  7. Give the batter a quick stir and take the sausages out the oven and quickly pour over the batter, at this point you should hear the pan sizzle, be careful incase it spits and burns you.
  8. Cook in the oven for 25-35 mins until risen and golden.
  9. DO NOT open the oven door once you have put the toad in otherwise you end up with a flat pancake.