Toad In The Hole
Serves 4, 8sp each using WW Sausages, 7 using Heck Chicken Italia
Prep time, 20m, cooking time 30m.
8 Weight Watchers Sausages (10sp) or 8 Heck Chicken Italia Sausages (5sp) or other low fat sausages
1 tablespoon sunflower oil (5sp)
125g plain flour (12sp)
300ml (½ pint) skimmed milk (4sp)
1 medium egg (2sp)
150g open cap mushrooms, halved
2 tablespoons snipped fresh chives
salt & freshly ground black pepper
Lightly grill the sausages for 5 minutes. Preheat oven to Gas mark 6 / 200oC / 400 oF. Drizzle the oil over the base of a 20cm (8-inch) square non-stick tin and then heat in the oven while preparing the batter. Sift flour into a mixing bowl and make a well in the centre. Add the milk and egg and whist thoroughly to form a smooth batter. Leave to stand for 10 minutes.
Add the sausages and mushrooms to the heated pan and return to the oven for 5 minutes. Add the chives and seasoning to the batter and stir well. Carefully remove the tin from the oven and pour the batter over. Return to oven and cook for 30 mins well risen and golden brown. Serve at once, allowing two sausages per serving. Use veggie sausages for a veggie option.