Special Toad in the Hole with Almond Apple Sponge
- 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
-------------------------------FOR THE BATTER-------------------------------
75 g Plain flour
1 Egg; beaten
----------------------------FOR THE BATTER (CONT----------------------------
85 ml Milk
50 ml Water
Salt and ground black pepper
2 tb Olive oil
1 sm Bunc fresh flat leaf parsley
----------------------------FOR THE APPLE SPONGE----------------------------
2 oz Butter
2 oz Caster sugar
1 Egg; beaten
1/2 ts Almond essence
50 g Self-raising flour
2 tb Milk
-------------------------FOR THE APPLE SPONGE (CON-------------------------
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
----------------------------------TO SERVE----------------------------------
1 tb Spicy tomato chutney
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
75 g Plain flour
1 Egg; beaten
----------------------------FOR THE BATTER (CONT----------------------------
85 ml Milk
50 ml Water
Salt and ground black pepper
2 tb Olive oil
1 sm Bunc fresh flat leaf parsley
----------------------------FOR THE APPLE SPONGE----------------------------
2 oz Butter
2 oz Caster sugar
1 Egg; beaten
1/2 ts Almond essence
50 g Self-raising flour
2 tb Milk
-------------------------FOR THE APPLE SPONGE (CON-------------------------
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
----------------------------------TO SERVE----------------------------------
1 tb Spicy tomato chutney
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
