Over the years I have made lots of toads in the holes, but having found this recipe I prefer it, I love the combination of pork and apple which go so well together, the crispy yet juicy sausage balls which are encased in the golden baked Yorkshire pudding and served with the rich and decadent onion sauce are just a pure delight on the plate. We hope you enjoy this recipe as much as we did.

Serves 4

Pack of 8 low-fat Cumberland sausages, with their skins removed

175g cooking apples, peeled and grated

1 tbs fresh parsley, chopped

Salt and freshly ground black pepper

125g plain flour plus 1 level tbs

2 large eggs

600ml semi – skimmed milk

1 tbs sunflower oil

175g onions, peeled and chopped

15g butter

Method

Preheat the oven 220c, gas 7, 425f

Place the sausages in a bowl with the grated apple, chopped parsley and salt and pepper, mix and roll into 12 small balls.

Make the batter using 125g flour, eggs and 300ml of milk

Place the sunflower oil in a 23cms x 33cms oven proof dish until hot, place in the sausage balls and cook in the oven for 10 minutes.

Pour the batter around the sausage balls and return to the oven for 35 – 40 minutes until risen and golden.

Meanwhile, cook the onion until soft in the remaining milk.

To make the sauce melt the butter in a pan, stir in 1 level tbs of flour then cook gently for 1 minute, stirring continuously, remove from the heat and gradually stir in the onions and milk. Bring to the boil and continue to cook stirring until the sauce thickens, add salt and pepper to taste.

Serve with the delicious onion sauce and your favourite vegetables.