When it comes to meals, there's nothing more comforting than a proper Sunday roast with all the trimmings. But there's a handful of necessities I think it needs to really make one complete. These are:
Real gravy (and lots of it).
Stuffing (recipe development in the process)
And lest we forget, Yorkshire Puddings. FACT.And now the weather has start to change, I've been loving all the roast dinners on Instagram (and of course, making my own).
After a bit of recipe testing a couple of months ago, I danced in my kitchen when I'd developed a batter that worked! Hail to the wonders of frylight!
I know it's going to be debatable about whether this is a tweak or not, but so many people have been told from their consultants that a "healthy extra b" can not be overeaten and therefore, it's not a tweak. But then again, other consultants have said differently. That's the only thing that bugs me about SW. The information can inconsistent.
Argue with that what you will. I'm truly a happy Yorkshire lass with my Yorkshire Puds.
But what about toad in the hole? I'm not quite sure why, but when my brother and I were growing up, I can't recall my parents ever making it. It really is Yorkshire Puddings, pimped up to perfection!
So this week, while I'm feeling Autumn chills, I've made an unofficial Syn Free version if anyone needs a hug on a plate.
The recipe is exactly the same as my previous Yorkshire Pudding recipe, except when using sausages, it makes 12 regular puddings as opposed to 10.
WHICH SAUSAGES WOULD YOU USE?
Also, another thing to point out is, I used Iceland's Syn Free Slimming World pork sausages. I know they're not to everyone's taste, so please comment below about what Slimming World-friendly sausages are your favourite.
Hopefully it will help future recipe makers!
📖 Recipe
Toad in the Hole | Unofficial Slimming World Recipe
Ingredients
- Frylight
- 6 Slimming Iceland World Sausages Count accordingly if using others
- 40 g basic porridge oats
- 60 ml skimmed milk
- 2 medium eggs
- Seasoning
Instructions
- Cook your sausages as instructed on the packet and set aside. *Make sure they're not well done as they'll be cooking for a further 15 minutes later.
- Leave the sausages whole if making giant yorkshire puddings or cut in to 3 pieces if making 10 regular one.
- Preheat your oven at 230c or gas mark 8.
- Spray two 8" non stick cake tins liberally with frylight, or 10 regular Yorkshire Pudding tins and place on a metal tray and leave in the oven for 10 minutes while you make the batter.
- In a food processor or blender, blitz the oats and seasoning together until fine. Don't try blending all the ingredients in one go as the oats won't break down as much.
- Add the remaining ingredients and blend again.
- Once the tins are extremely hot, place in the sausages and pour over the batter in to each immediately, swirling them until all surfaces of the tin are completely covered.
- Bake for a further 15 minutes without opening the oven in between and serve.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
EQUIPMENT AFFILIATE LINKS
Nutrition
CAN’T MAKE IT RIGHT NOW? HERE’S A PIN TO SAVE IT FOR LATER!
Ruth Thomas
I made these and they're lovely. I use oat bran instead of porridge oats and its already blitzed. Gives a far nicer taste and you can have 45g for HE B. I asked my consultant about tweeks and she said if it's a healthy A or B it's not a tweet as it's part if the plan and you can only have a certain amount.
afra
Super nice - I only used the batter recipe to make muffin sized yorshire puds to go with roast chicken. How fabulous! I think I prefer this oat version to regular weath puds. It was complete accident I stumbled across this recipe - I was trying to show a friend what toad in the whole is and then noticed you used oat flour. That had me interested. Maybe you should put it in the title 🙂
Soo
Just made this recipe and was really surprised it worked so well, I used sainsbury’s be good to yourself sausages as they are the best I’ve tried so far (skin not so chewy) for 1 sun each. Who’d have thought porridge was so versatile. Thank you
Sam
If you don't have a food processor can you use Ready Brek?
vikkie
Quite possibly actually with their unsweetened version!
Elaine Wilson
I am a Yorkshire Lass too, from Leeds, and I really can’t wait to try this recipe. Thank you for the inspiration.
vikkie
Thanks! I was going to pick those up last week but couldn't find the syns online so left them. I'll definitely take them home next time!
vikkie
Yes, definitely! I think it'd give it extra tang! I'm saving the chorizo ones to make stuffed tomatoes next week ?