Mini Toad-In-The-Holes with Bramley Gravy Sauce

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


Difficulty and servings
Serves 4

Preparation and cooking times
Ready in 1 hour


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.
Whisk together the flour, eggs and milk with lots of seasoning then stir in the rosemary.
Heat the oven to 220C/fan 200/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.