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
Prep:15 mins
Serves 4
140g plain flour2 tsp mustard powder (optional)4 eggs200ml milk8 rashers smoked streaky bacon8 plump sausages (we used pork & apple, but you can use your favourite variety)2 tbsp sunflower oilgravy and steamed green veg, to serve
STEP 1Tip 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.STEP 2Heat 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.STEP 3Carefully 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.
