Mini toad-in-the-holes with Bramley gravy

Mini toad-in-the-holes with Bramley gravy

  • serves 4
  • A little effort

These easy, mini toad-in-the-holes will be a new family favourite. Bramleys will break down completely when cooked to give you a lovely appley gravy to go with your bangers.



  • onions 2, sliced
  • olive oil
  • bramley apples 1 large, cored and cubed
  • chicken stock fresh, cube or concentrate made up to 500ml
  • plain flour 150g
  • eggs 2
  • milk 300ml
  • rosemary a few needles, finely chopped
  • pork chipolatas 12, Duchy Originals do good free-range ones


  • Step 1

    Cook the onions with a little oil until dark golden brown and caramelised, at least 20-25 minutes. Add the apple and stock and cook until the apple completely breaks down and thickens the gravy (use a spoon or masher to help). Season.

  • Step 2

    Whisk together the flour, eggs and milk with lots of seasoning then stir in the rosemary.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7. Brown the sausages then put 3 in the bottom of each of four ovenproof dishes with 1 tbsp oil. Heat in the oven for 5 minutes then pour in the batter and cook for 25-30 minutes until puffed and golden. Serve with the gravy.

Nutritional Information

  • Kcals 586
  • Fat 32.6g
  • Saturates 9.5g
  • Carbs 50.9g
  • Fibre 3.8g
  • Protein 25.7g
  • Salt 2.76g