Instructions: Preheat oven to 220c/425f/Gas 7.

Butter two 4" ramekin dishes.

1 In a large bowl mix together the pepper, garlic, coriander, caraway seeds, minced pork and breadcrumbs, seasoning well to taste. Pour the olive oil into a roasting tin or ovenproof dish and place in the oven for a minute to heat through.

2 Shape the mixture into four sausages. Remove the tin or dish from the oven and add the sausages to the oil. Put in the oven and cook for three minutes.

3 For the Batter: Place the flour in a bowl and gradually whisk in the egg, milk and water, season. Roughly chop the parsley and stir into the batter.

4 Pour the batter into the roasting tin around the sausages and return to the oven for 12 minutes until the batter is risen, golden and crispy.

5 For the Apple Sponge: Put the butter in a bowl with the sugar and whisk with an electric hand whisk until smooth and creamy.

6 Gradually add the egg until all are incorporated, and stir in the almond

essence. Using a metal spoon, fold in the flour with the milk until you have a dropping consistency.

7 Peel, core and chop the apple and place in a bowl with the lemon juice.

Stir in the muscovado sugar and sultanas. Spoon into the base of the two buttered 4" ramekin dishes.

8 Spoon over the sponge mixture, filling up only to three quarters full to

allow the sponge to rise. Place in the microwave and cook on high for 1 1/2 minutes until risen and cooked through.

9 Remove the Toad in the Hole from the oven and serve on individual serving plates. Serve with the tomato chutney.

10 Run a knife around the puddings to loosen and invert onto small dessert

plates. Serve sprinkled with almonds and a spoonful of creme fraiche.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.