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 a 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, to make sure they were syn free, I used Iceland’s 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 and how many syns.
Hopefully it will help future recipe makers!
Slimming World Syn Free Toad in the Hole
- 6 Slimming Iceland World Sausages Syn accordingly if using others
- 40 g basic porridge oats 1 person's Healthy Extra B
- 60 ml skimmed milk Part of your Healthy Extra A
- 2 medium eggs
- 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.
- If you loved them, then please tag me on Instagram @TastefullyVikkie with a photo and I will sharemy favourites on here!
YORKSHIRE PUDDINGS WITHOUT THE SAUSAGES
CAN’T MAKE IT RIGHT NOW? HERE’S A PIN TO SAVE IT FOR LATER!