Pickle Toad in the Hole | Slimming & Weight Watchers Friendly

Ingredients

• as neededlow-calorie cooking spray
• 4reduced-fat sausages
• 1 mediumonion, peeled and chopped into chunks
• to tastesalt and freshly ground black pepper
• 100 gplain flour
• 150 mlskimmed milk
• 4eggs
• 80 gcocktail gherkins

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C. Spray a roasting tin with low-calorie cooking spray.

2. 2

   Roast the sausages

   Slice the sausages in half lengthways and put them in the tin with the onion. Season with salt and pepper to taste, then cook for 20 minutes.

3. 3

   Make the batter

   While the sausages cook, whisk the flour, milk and eggs in a mixing bowl or jug until smooth. Set the batter aside until the sausages are ready.

4. 4

   Bake with gherkins

   Take the tin out of the oven and quickly pour the batter around the sausages. Add the gherkins on top and return the tin to the oven for 20–25 minutes, until the batter has puffed up and is golden brown and crisp.

What is toad in the hole?

Toad in the hole is a familiar British bake of sausages cooked in a risen batter, often served as a warming main meal. This version adds cocktail gherkins for a bright, tangy note alongside the savoury sausages and soft onion.

The batter uses the simple combination of flour, milk and eggs. Baking it around pre-cooked sausages gives it time to puff and brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 20g protein, 27g carbs, 12g fat.

The flour supplies most of the carbohydrates, while the sausages and eggs contribute much of the protein and fat; the eggs also add some fat. Serve a portion with vegetables or salad to add freshness and round out the plate.

Get the sausages started

Sausages and onion: slice the sausages lengthways and roast them with the onion for 20 minutes before adding the batter. This head start follows the recipe's timing and means the batter goes into a hot tin.

Whisk a smooth batter

Flour, milk and eggs: whisk them together until no lumps remain, then leave the mixture to one side while the sausages cook. A smooth batter helps it bake evenly around the filling.

Keep the batter ready to pour as soon as the tin comes out of the oven. The method relies on working quickly at this stage.

Pour quickly and carefully

Hot tin: take care when removing it from the oven, then pour the batter around the sausages without delay. Return it to the oven promptly so the batter can begin rising.

Look for colour and lift

Doneness: bake for 20–25 minutes, until the batter has puffed up and looks golden brown and crisp. If it still appears pale or unset, give it a little longer and check again.

Let the gherkins add contrast

Cocktail gherkins: place them on top of the poured batter before the tin goes back into the oven. Their sharp, vinegary taste balances the rich, savoury parts of the dish.

Serve the bake straight from the tin while the batter is still puffed. Vegetables or a simple salad make a fresh accompaniment.

Recipe notes & tips

• Chop the onion into similar-sized chunks so the pieces cook at a similar rate.
• Measure the batter ingredients before the sausages finish roasting so you can pour promptly.
• Whisk until the batter is smooth before setting it aside.
• Pour the batter around the sausages rather than over them.
• Use the full 20–25 minute baking window as a guide and check for puffed, golden batter.

Variations

• Extra tang: scatter a few more cocktail gherkins over the batter before baking.
• More onion: cut the onion into slightly smaller chunks for more pieces throughout the tin.
• Peppery batter: add extra freshly ground black pepper to the batter mixture.
• Sausage choice: use another reduced-fat sausage variety if you prefer its seasoning.
• Serve with greens: add steamed greens or a crisp salad alongside the baked dish.

Common mistakes to avoid

• Lumpy batter: whisk the flour, milk and eggs until smooth before leaving it to rest.
• Slow pouring: have the batter ready so it can go into the hot tin straight away.
• Batter over the sausages: pour it around them to follow the method and let it rise in the gaps.
• Underbaked centre: check that the batter is puffed and golden brown before taking the tin out.
• Uneven onion chunks: chop the onion into reasonably similar pieces so they roast more evenly.

How to store

Cool leftovers, cover and refrigerate for up to 2 days. Reheat in the oven until piping hot; the batter may lose some of its crispness.

Frequently asked questions