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