Pigs-in-blankets toad in the hole
Contains pork – recipe is for non-Muslims only
Thought pigs-in-blankets couldn’t get any better? Think again. We’ve turned everyone’s favourite Christmas trimming into a glorious toad-in-the-hole
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Prep:15 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 654
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fat 41g
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saturates 14g
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carbs 37g
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sugars 0g
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fibre 3g
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protein 33g
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salt 3.2g
Ingredients
- 140g plain flour
- 2 tsp mustard powder (optional)
- 4 eggs
- 200ml milk
- 8 rashers smoked streaky bacon
- 8 plump sausages (we used pork & apple, but you can use your favourite variety)
- 2 tbsp sunflower oil
- gravy and steamed green veg, to serve
Method
Tip the flour and mustard powder, if using, into a bowl, and beat in the eggs until smooth. Whisk in the milk, a little at a time, until all of it has been incorporated and the batter is lump-free. Season and set aside. Wrap a bacon rasher around each sausage. The batter and the pigs in blankets will keep covered and chilled, separately, for up to 12 hrs.
Heat the oven to 220C/200C fan/gas 7. Drizzle the oil into a large, deep roasting tin or enamel baking dish, and put in the oven for a few minutes to heat up. Carefully add the pigs in blankets and tip back and forth to coat in the hot oil. Roast for 15-20 mins, turning over halfway through, until sizzling and browned.
Carefully remove the tin from the oven and, working quickly, pour the batter around the pigs in blankets. Return to the oven and bake for 25 mins without opening the oven door. When the toad in the hole is ready, it should be puffed up and deep golden brown. If you prefer it darker brown, bake for 5 mins more. Serve with gravy and green veg.
