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Sausage & apple Toad-in-the-hole




Source of Recipe


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List of Ingredients




1 tsp sunflower oil
4 half-fat sausages
50g plain flour
150ml skimmed milk
2 tsp wholegrain mustard
1 egg
1 apple, quartered, cored and sliced

Recipe



Heat oven to 240C/fan 220C/gas 9. Brush a 4-hole Yorkshire pudding tray with oil, then place a sausage in each mould. Brown the sausages all over in the tray over a high heat for 5 mins. Meanwhile, tip the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smooth batter.
Cut the sausages in half with a pair of kitchen scissors, scatter the apple slices between the sausages, then pour the batter over. Take off the heat, then bake for 20 mins until risen, crisp and golden. Serve with mashed potato, peas and gravy.

Using a hot tray
For perfect Yorkshire puddings, you need to make sure the tray is really hot before you pour in the batter. This is what really helps the puddings to puff up nicely.

Serves 4