Pigs-in-blankets toad-in-the-hole

Updated at: Thu, 17 Aug 2023 07:04:27 GMT

Step 1

Heat oven to 200°c fan (210°c for non-fan). Put a 20cm square baking tin into the oven as it heats (with a splash of vegetable oil in the bottom of the tin).

Step 2

Wrap the sausages with the bacon rashers to makes the pigs-in-blankets. Once the oven is hot, add the pigs to the baking tin and cook for 15 minutes.

Step 3

Meanwhile, make the Yorkshire pudding - put the flour in a large bowl with the salt and use a balloon whisk to aerate/break up any lumps. In a jug, measure 100ml of milk and then top-up to the 200ml mark with cold water. Break in 2 large eggs and then whisk the liquids together until well combined. Pour half the liquid into the bowl that contains the flour and salt - whisk until well combined and then add the rest of the liquid in 2-3 batches (whisking well between additions). Set batter aside to rest.

Step 4

Remove the pigs from the baking tin and set them aside (on a sheet of kitchen roll). Wipe out the baking tin and add enough oil to coat the base of the tin. Put the tin back in the oven for 5 minutes to get hot.

Step 5

Take the hot tin out of the oven. Give the batter a quick mix to recombine the ingredients (it may have slightly separated) and then pour it into the hot tin. Place the pigs into the batter in the tin and return the tin to the oven.

Step 6

Cook for 20 minutes at 200°c and then turn the heat down to 190°c and cook for a further 10 minutes (or until the batter is puffed and golden and cooked through). Serve with lots of gravy and vegetables.

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