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. Recipe by: Cant Cook Wont Cook