Black Pudding and Apple Toad-in-the-Hole with Onion Gravy

Ingredients

• black pudding sausages8 small
• apple1 large, sliced
• plain flour140 g
• eggs3
• milk200 ml
• onion2 large, sliced
• beef stock300 ml
• butter1 tbsp
• thyme1 tsp
• vegetable oil2 tbsp

Method

1. 1Whisk the flour, eggs, milk, and a pinch of salt into a smooth batter, then rest it for 20 minutes.
2. 2Meanwhile, cook the onions in butter over low heat until very soft and caramelized, about 20 minutes; add the thyme and stock, then simmer to a glossy gravy.
3. 3Heat the oven to 220°C and add the oil to a deep baking dish; place in the oven for 5 minutes until the oil is hot.
4. 4Arrange the black pudding sausages and apple slices in the hot dish, pour the batter around them, and bake for 25-30 minutes without opening the oven.
5. 5When puffed and deeply golden, spoon the onion gravy over the top or serve it alongside.
6. 6Let it stand for 3 minutes, then cut into generous portions.

Tips

• A rested batter rises better and gives a lighter, crisper crust.
• Use a hot dish and hot fat for the best dramatic lift.

Nutrition