Schooldays treacle sponge
A syrupy basin pudding with a moist sponge and sticky sauce – a Great British tradition with retro charm
Sausages with apple mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 700g floury potatoescut into chunks
- 8 Cumberland sausages
- 25g butter
- 1 onionthinly sliced
- 2 tsp plain flour
- 250ml beef stock
- 2 apples(about 280g/10oz), peeled and chopped into small chunks
- 3 tbsp milk
Nutrition: per serving
- kcal513
- fat25g
- saturates11g
- carbs52g
- sugars12g
- fibre4g
- protein23g
- salt1.78g
Method
step 1
Cook the potatoes in boiling, salted water for 15 mins until tender. Meanwhile, heat a non-stick frying pan and add the sausages. Cook over a medium heat for 15-20 mins, turning occasionally, until cooked through. Remove from the pan and keep warm.
step 2
Add a knob of the butter and the onion to the pan, then cook for 15-20 mins until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and keep warm.
step 3
Cook the apples in half the remaining butter for 5-10 mins until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.
