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Pigs in the hole recipe

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DAY 9

This year I embarked on a mission to combine my favourite foods; toad in the hole and pigs in blankets.

Pigs in blankets are the ultimate Christmas food. What could be better than sausages wrapped in bacon? If you’re not familiar with toad in the hole, it’s sausages encased in Yorkshire pudding batter. After trial and error, I managed to perfect pigs in the hole. Those pigs are definitely warm, but this has to be my new favourite food. 

Ingredients

For the pigs:

  • 8 sausages
  • 8 rashers of bacon
  • 1 tbsp oil 

For the batter:

  • 140g plain flour
  • 2 eggs
  • 175ml milk
  • ½  tsp salt

Method:

Step one: Preheat your oven to 220C/200C fan/gas 7. 

Step two: Wrap bacon around each of your sausages and put them in a roasting tin with the oil. Cook for 15 minutes until browned. 

Step three: Add your salt and flour to a bowl while your pigs in blankets cook. Make a hole in the middle and crack in your eggs. Whisk it and gradually add the milk until you have a thin batter. Leave until your pigs are ready.

Step four: Remove your pigs from the oven and pour over the batter while the oil is still hot. Cook for 30 minutes, until risen and golden. Enjoy!

The key to toad in the hole is hot oil and a hot oven. Opening the oven can prevent the batter from rising. 

For a festive twist, serve your pigs in the hole with cranberry sauce or Brussel sprouts. 

Feature image credit: Tesco

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