Low Protein Toad in the Hole

INGREDIENTS 

175g Promin Low Protein All Purpose Baking Mix

½ teaspoon of Salt 

2 ½ teaspoon of Baking Powder 

45ml Oil 

280ml Water (use 80ml boiling to dissolve the stock cube) 

1 Stock Cube (vegetable beef or chicken, to help the mixture colour whilst cooking) 

2x 30g sachets of Promin Low Protein Sausage Mix 

METHOD 

1. Empty the contents of sachets into a bowl. Add 50ml of cold water and mix together. Set aside whilst making the pudding base.

2. Set the oven to 230 degrees or gas mark 8. Combine all the dry ingredients in a mixing bowl and set aside.

3. Mix the oil in to the water and stir in the dissolved stock cube.

4. Stir the wet mixture gradually into the dry with a balloon whisk to ensure there are no lumps and the batter is smooth.

5. Lightly grease a baking tray with oil, brushing the sides gently to avoid the mixture from sticking whilst cooking.

6. Place the tray in the oven for 3 minutes until the mixture slowly starts to cook and rise.

7. Roll the sausage mixture into sausage shapes on an oiled surface. Shallow fry, turning regularly for 3-4 minutes until cooked through.

8. Carefully remove the tray and insert the prepared sausages into the mixture, place a knife and gently slit open the batter to the length of the sausages and push them in.

9. Put back into the oven and cook for a further 12-15 minutes until the pudding begins to turn in colour and is cooked throughout.

10. Serve with some sweet potato mash and/or your favourite vegetables and gravy!