Sausage & apple Toad-in-the-hole

Contains pork – recipe is for non-Muslims only
Perfect for kids on the go – and healthy too. You make these toads in handy individual portions

Prep:5 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 221
fat 11g
saturates 3g
carbs 20g
sugars 7g
fibre 2g
protein 12g
salt 1.43g

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

Tip

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.

Method

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.