Toad in the Hole with Apple and Rosemary
Cooking time: 55 mins
What you need
8 John Penny pork sausages
2 tbsp vegetable oil
2 red skinned apples, washed and cored
A few springs of fresh rosemary
100g plain flour
Pinch of salt
2 large eggs
150ml half fat milk
How to cook
Preheat the oven to Gas 7, 200°C, 180°C, 400°F.
Place the oil in a large roasting tin and place in the oven to heat up.
Cut each apple into about 8 wedges.
Remove the hot roasting tin from the oven and add the sausages, apple wedges and rosemary and roast for 10 mins or until beginning to brown.
Whilst the sausages cook, place the flour in a bowl with the salt. Make a well in the centre and break in the eggs. Gradually whisk in the milk and water until the mixture is smooth. Set aside.
Remove the roasting tin from the oven and shake well, pour over the batter then return to the oven and bake for 30-35 mins or until golden and risen.
Serve with vegetables and gravy.