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Eloise Magee
By Eloise Magee

Toad-in-the-hole with Apples

6 steps
Prep:15minCook:40min
Updated at: Fri, 19 Apr 2024 17:59:01 GMT

Nutrition balance score

Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
28
High

Nutrition per serving

Calories675.1 kcal (34%)
Total Fat41.6 g (59%)
Carbs48.9 g (19%)
Sugars14.7 g (16%)
Protein24.1 g (48%)
Sodium1044.1 mg (52%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
To make the batter, put the flour in a large bowl with a big pinch of salt and make a well in the centre. In another bowl, beat the whole eggs, egg whites and milk thoroughly together, then pour slowly into the flour well, gradually whisking in the flour until you have a smooth batter. Leave the batter to rest for at least 30 minutes, up to 2 hours.
Step 2
Preheat the oven to 210°C/Gas Mark 6-7
Step 3
Trickle the oil into a large metal baking dish, about 35 x 25cm. Add the sausages and turn them in the oil. Cook in the oven for 10 minutes.
Step 4
Meanwhile, peel and core the apples and cut each into 6 or 8 slices, depending on size. Put them into a bowl with the mustard and some salt and pepper and toss to coat evenly.
Step 5
Take the sausages from the oven, placing the dish on a heatproof surface. Working quickly to keep the heat in the dish, add the mustardy apples, arranging them between the sausages, and tucking a sage leaf under each. Pour over the batter and put the dish back in the oven. Bake for another 20 minutes or until the batter is well risen and golden brown on top.
Step 6
Serve straight away. This is particularly good with onion gravy, enriched with a splash or cider.

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