Apple batter pudding recipe

  • Serves 4
  • 1 hr 05 mins to prepare and 55 mins to cook
  • 347 calories / serving
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Try something new this Sunday with this seasonal twist on a classic toad in the hole, which replaces sausages with fresh apples. This easy roast dinner side dish is delicious with roast pork and will look spectacular when served as part of a spread.

  1. Sift the flour and salt into a bowl. Make a well in the centre and add the beaten egg, milk and water. Whisk until smooth. Pour the mixture into a jug. Refrigerate, covered, for 1 hour.
  2. Place the apple wedges, lemon juice and the thyme in a bowl and set aside.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Place the vegetable oil or goose fat in a 23cm (9in) square baking tin and add the apple wedges. Place in the oven for 15 minutes. 
  4. Remove the tray, give the batter a final whisk, and pour into the tin over the apples, being careful not to overfill. Top with the thyme leaves and bake for 40 minutes or until the pudding has risen and is golden brown.

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  • Ingredients

  • 175g (6oz) plain flour
  • 1 tsp salt
  • 3 eggs, beaten
  • 300ml (1/2 pint) cold full-fat milk
  • 150ml (1/4 pint) cold water
  • 4 red apples, peeled, cored and each cut into 8 wedges
  • 1 lemon, juiced
  • 4 thyme sprigs, leaves removed
  • 10g (1/2oz) goose fat or 15ml (1/2fl oz) vegetable oil
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  • Energy 1457kj 347kcal 17%
  • Fat 12.5g 18%
  • Saturates 3.8g 19%
  • Sugars 15.8g 18%
  • Salt 1g 17%

of the reference intake
Carbohydrate 49.2g Protein 12.6g Fibre 3.1g

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