Special Toad In The Hole With Almond Apple Sponge
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | 2 | Servings | ||
INGREDIENTS
| 1/4 | Red pepper, finely chopped | |
| 2 | Cloves garlic, crushed | |
| 1 | t | Ground coriander |
| 1 | t | Caraway seeds |
| 225 | g | Minced pork |
| 50 | g | Fine breadcrumbs |
| 75 | g | Plain flour |
| 1 | Egg, beaten | |
| 85 | Milk | |
| 50 | Water | |
| Salt and ground black pepper | ||
| 2 | T | Olive oil |
| 1 | Bunc fresh flat leaf parsley | |
| 2 | oz | Butter |
| 2 | oz | Caster sugar |
| 1 | Egg, beaten | |
| 1/2 | t | Almond essence |
| 50 | g | Self-raising flour |
| 2 | T | Milk |
| 1 | Baking apple | |
| 1/2 | Lemon, juice of | |
| 2 | T | Light muscovado sugar |
| 1 | Handful sultanas | |
| 2 | T | Toasted almonds |
| Creme fraiche to serve | ||
| 1 | T | Spicy tomato chutney |
| 1 1/2 | nutes until risen and cooked through. |
INSTRUCTIONS
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 1233
Calories From Fat: 888
Total Fat: 99.8g
Cholesterol: 324.7mg
Sodium: 1847.1mg
Potassium: 602.8mg
Carbohydrates: 56.5g
Fiber: 4.4g
Sugar: 4.5g
Protein: 29.4g