Pigs in blankets toad in the hole
- Side
- Easy
- 4
- 1 hour 30 minutes
PT1H30M
Ingredients
- 3 eggs
- 300ml of whole milk
- 150g of Doves Farm Plain White Flour
- 6 rashers of streaky bacon
- 6 pork sausages
- 1 tbsp of marmalade
- 1 tbsp of wholegrain mustard
- 70ml of vegetable oil, or lard
- sage leaves
- sprig of rosemary
Equipment
- 28 x 20cm roasting tin
Method
Place the eggs in a bowl and whisk them until they are lightly foamy. Add the milk and flour, and whisk until you have a smooth batter, checking the bottom and sides for any hidden clumps of flour
- 3 eggs
- 300ml of whole milk
- 150g of plain flour
Set the batter aside to rest for at least 30 minutes
Meanwhile, preheat the oven to 220°C/gas mark 7
Lay out a rasher of streaky bacon onto a work surface and use the side of a butter knife to stretch it out so that it’s a little thinner - this will help it wrap more easily around the sausages. Repeat for the other rashers of bacon
Wrap each stretched-out rasher of bacon around the sausages to make the pigs in blankets, and set them aside
Combine the marmalade with the wholegrain mustard in a small bowl and mix well until combined
- 1 tbsp of marmalade
- 1 tbsp of wholegrain mustard
Pour the oil or lard into the roasting tin and place it into the oven to heat up, around 10 minutes
Once the oil is very hot, remove the oil-filled tray very carefully from the oven and pour the batter into it. Place the sausages on top and sprinkle over the herbs
- 70ml of vegetable oil, or lard
- sage leaves
- sprig of rosemary
Return the tray to the oven and cook for 30 minutes, or until well risen and dark brown
Remove the toad in the hole from the oven and glaze it lightly with the marmalade and mustard mixture, then return to the oven for a few minutes to set the glaze. Serve immediately
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Pigs in blankets toad in the hole
