Mini apple and sage toad-in-holes recipe

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 390 calories / serving
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Toad in the holeHERO

Heat the oven to 220°C/200°C fan/ Gas 7. Place the flour in a bowl with the egg. Gradually beat in the milk to make a batter, then beat in 150 ml water until smooth.

Wrap the sausages in the bacon and divide between 4 individual oven-proof dishes (each about 350ml ¾ pt capacity). Scatter with the onion and drizzle with the oil. Roast for 15 minutes. Remove from the oven and add the apple slices and sage, then pour over the batter and return to the oven for a further 30-35 minutes. (If making this in one large dish, adjust this time to 35-40 minutes.)

To make the gravy, fry the onion in the oil for 5 minutes until softened. Sprinkle on the flour and cook, stirring until thickened. Add the mustard, Worcestershire sauce and gradually add the stock, stirring until smooth. Lastly, stir in the cranberry sauce.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 100g plain flour and 2tbsp of plain flour
  • 2 eggs
  • 150ml semi-skimmed milk
  • 8 Tesco Finest traditional chunky pork sausages
  • 8 rashers streaky bacon
  • 2 onions, thinly sliced
  • 2tbsp sunflower oil
  • 1 Bramley apple, peeled, cored and sliced
  • 4 sage leaves, chopped
  • 2tbsp English mustard
  • 2tbsp Worcestershire sauce
  • 600ml chicken stock, hot
  • 2tbsp cranberry sauce
  • Energy 1615kj 390kcal 20%
  • Fat 30g 43%
  • Saturates 8g 40%
  • Sugars 7g 8%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 8.8g Protein 22.2g Fibre 2.3g


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