Toad-in-the-Hole Apple Dessert

Toad-in-the-Hole Apple Dessert is a little something I invented one day when I wanted to eat a dessert but didn't want to go to the trouble of making one. You know what I'm talking about?

I mean I was soooo tired that the easiest of my easiest desserts sounded like waaaayyyy too much trouble. So I thought about the ingredients I had on hand and came up with this. The batter is simply my Yorkshire Pudding batter (minus the savory elements).

For those of you who may not know, toad-in-the-hole is a traditional British dish of sausages baked in Yorkshire pudding batter. And now I've turned it into a dessert.

Precise times are included in the instructions because, just as a souffle is best served immediately, this dessert is at its best when served fresh out of the oven. Tastes fine later, but you'll want everyone at the table to see it before it, like a souffle, falls.

I make it in a Pyrex dish, so it's especially important to rest the batter for at least the full hour. The rest gives it a better rise, and it also ensures you won't be cracking your glass baking dish by pouring cold batter into a hot dish.

Hope you'll give it a try and let me know how you liked it.

If you like it, please Pin it and share it!

Toad-in-the-Hole Apple Dessert

(Serves 4 to 6)

The Batter

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour

2 tablespoons sugar
1/4 teaspoon salt

1/2 teaspoon cinnamon
3 large eggs
1/4 cup (2 fluid ounces/59 ml) water
3/4 cup (6 fluid ounces/177 ml) milk

1/2 teaspoon vanilla extract
3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted and cooled

The Apples

3 large baking apples (I used Pink Lady apples weighing about 6.5 ounces each)*

2 to 3 tablespoons sugar

1/2 teaspoon cinnamon

* If your apples are smaller, use four; the idea is to have apple quarters making a pretty solid layer.

1 An hour and a half before serving time, make batter. In medium bowl, whisk together flour, sugar, salt, and cinnamon (to "sift"). Whisk in eggs and water; when smooth, whisk in the milk and vanilla extract. Cover and let stand for an hour. Generously butter (using about a tablespoon) the bottom of an 8x8x2-inch baking dish.

2 An hour and a quarter before serving time, preheat oven to 425F/220C/Gas7 for 15 minutes while proceeding with recipe. Peel, quarter, and cut away the cores of 3 large cooking apples and arrange them in the buttered baking dish. In a small bowl, stir together the sugar and cinnamon. Sprinkle it over the apples. Bake for 20 minutes. Melt the butter; set aside 1 tablespoon of it to cool. Remove apples from the oven. Quickly heat the 2 tablespoons of melted butter in the microwave and pour it over the apples.

3 Whisk the cooled tablespoon of melted butter into the batter. Pour the batter over the apples. Bake for 20 minutes; reduce heat to 350F/180C/Gas4 and continue baking for 20 minutes or until puffed and golden. Serve immediately. The ideal accompaniment is Custard Sauce, but vanilla ice cream or whipped cream will do in a pinch.

Tip:  Do not open the oven door to take a peek for at least the first 30 minutes. 

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Jean