Special toad in the hole with almond apple sponge

2 servings

Ingredients

Quantity Ingredient
¼ Red pepper; finely chopped
2 Cloves garlic; crushed
1 teaspoon Ground coriander
1 teaspoon Caraway seeds
225 grams Minced pork
50 grams Fine breadcrumbs
75 grams Plain flour
1 Egg; beaten
85 millilitres Milk
50 millilitres Water
Salt and ground black pepper
2 tablespoons Olive oil
1 small Bunc fresh flat leaf parsley
2 ounces Butter
2 ounces Caster sugar
1 Egg; beaten
½ teaspoon Almond essence
50 grams Self-raising flour
2 tablespoons Milk
1 large Baking apple
½ Lemon; juice of
2 tablespoons Light muscovado sugar
1 Handful sultanas
2 tablespoons Toasted almonds
Creme fraiche to serve
1 tablespoon Spicy tomato chutney

Directions

FOR THE BATTER

FOR THE BATTER (CONT

FOR THE APPLE SPONGE

FOR THE APPLE SPONGE (CON

TO SERVE

Preheat oven to 220c/425f/Gas 7.

Butter two 4" ramekin dishes.

1 In a large bowl mix together the pepper, garlic, coriander, caraway seeds, minced pork and breadcrumbs, seasoning well to taste. Pour the olive oil into a roasting tin or ovenproof dish and place in the oven for a minute to heat through.

2 Shape the mixture into four sausages. Remove the tin or dish from the oven and add the sausages to the oil. Put in the oven and cook for three minutes.

3 For the Batter: Place the flour in a bowl and gradually whisk in the egg, milk and water, season. Roughly chop the parsley and stir into the batter.

4 Pour the batter into the roasting tin around the sausages and return to the oven for 12 minutes until the batter is risen, golden and crispy.

5 For the Apple Sponge: Put the butter in a bowl with the sugar and whisk with an electric hand whisk until smooth and creamy.

6 Gradually add the egg until all are incorporated, and stir in the almond essence. Using a metal spoon, fold in the flour with the milk until you have a dropping consistency.

7 Peel, core and chop the apple and place in a bowl with the lemon juice.

Stir in the muscovado sugar and sultanas. Spoon into the base of the two buttered 4" ramekin dishes.

8 Spoon over the sponge mixture, filling up only to three quarters full to allow the sponge to rise. Place in the microwave and cook on high for 1½ minutes until risen and cooked through.

9 Remove the Toad in the Hole from the oven and serve on individual serving plates. Serve with the tomato chutney.

10 Run a knife around the puddings to loosen and invert onto small dessert plates. Serve sprinkled with almonds and a spoonful of creme fraiche.

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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.

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