Jamie's Toad in the Hole
The English Kitchen
The English Kitchen
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Ingredients

  • For the Yorkshire Pudding
  • 2 large free range eggs (at room temperature)
  • 1 tsp salt
  • 1 1/3 cups milk, at room temperature (approximately 308 ml)
  • 1 cup flour (140g)
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  • For the gravy
  • 2 large onions, peeled and sliced crosswise into 1/4 inch slices
  • 3 eating apples, peeled, cored and slice into 1/4 inch slices
  • a large knob of fresh butter
  • 1/2 tsp each, dried parsley, thyme and sage leaves
  • fine sea salt and freshly ground black pepper to taste
  • 2 TBS runny honey
  • 12 big fat cumberland sausages
  • 1 heaped TBS of plain flour
  • generous cup of cloudy apple juice (250ml)
  • generous cup of beef stock (250ml)
  • Worcestershire Sauce

Instructions

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