Name: Special Toad in the Hole with Almond Apple Sponge
Ingredients: 1/4 Red pepper; finely chopped; 2 Cloves garlic; crushed; 1 ts Ground coriander; 1 ts Caraway seeds; 225 g Minced pork; 50 g Fine breadcrumbs; 75 g Plain flour; 1 Egg; beaten; 85 ml Milk; 50 ml Water; Salt and ground black pepper; 2 tb Olive oil; 1 sm Bunc fresh flat leaf parsley; 2 oz Butter; 2 oz Caster sugar; 1 Egg; beaten; 1/2 ts Almond essence; 50 g Self-raising flour; 2 tb Milk; 1 lg Baking apple; 1/2 Lemon; juice of; 2 tb Light muscovado sugar; 1 Handful sultanas; 2 tb Toasted almonds; Creme fraiche to serve; 1 tb Spicy tomato chutney

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs, Dairy		Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

1/4		Red pepper; finely chopped
2		Cloves garlic; crushed
1	ts	Ground coriander
1	ts	Caraway seeds
225	g	Minced pork
50	g	Fine breadcrumbs
75	g	Plain flour
1		Egg; beaten
85	ml	Milk
50	ml	Water
		Salt and ground black pepper
2	tb	Olive oil
1	sm	Bunc fresh flat leaf parsley
2	oz	Butter
2	oz	Caster sugar
1		Egg; beaten
1/2	ts	Almond essence
50	g	Self-raising flour
2	tb	Milk
1	lg	Baking apple
1/2		Lemon; juice of
2	tb	Light muscovado sugar
1		Handful sultanas
2	tb	Toasted almonds
		Creme fraiche to serve
1	tb	Spicy tomato chutney

INSTRUCTIONS

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 1 1/2
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.

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