Pigs In Blankets Toad In The Hole

This pigs in blankets toad in the hole is a festive spin on a British classic! There’s pork sausages, crisp bacon & a massive Yorkshire pudding.

If you’re a toad in the hole fan, you’re going to love this Christmas version! It’s proper comfort food that’s super easy to make…

If you’ve never had a toad in the hole before, it’s a British classic! Here, pork sausages are seared then baked inside a huge Yorkshire pudding. Traditionally, toad in the hole is served with plenty of gravy (caramelised onion gravy is best!) & makes for a fantastic weekday meal.

For this festive toad in the hole, we’re keeping things traditional but we’re swapping out the regular pork sausages with pigs in blankets (sausages wrapped in bacon). I’d highly recommend serving this with some of our caramelised onion & cranberry gravy & maybe some roasted or fondant potatoes.

For more festive cooking inspiration, check out our collection of Christmas recipes! Here you’ll find everything you need for a homemade Christmas dinner, as well as puddings, mince pies, starters & more.

What You’ll Need

• Sausages – A good quality pork sausage works best here. I’d recommend visiting your local butcher!
• Bacon – Pigs in blankets are made with streaky bacon. You can use either smoked or unsmoked, it’s up to you!
• Flour – Yorkshire pudding batter uses plain/all purpose flour. Don’t worry about sifting it though as we’re going to be passing the batter through a sieve once it has been mixed.
• Eggs – We’re weighing our eggs out, so make sure to do it accurately! This recipe uses 300 grams of whole egg, which is roughly 5 large eggs.
• Milk – Either whole or semi skimmed milk will work for the Yorkshire pudding.
• Water – Replacing some of the milk in the pudding batter with cold water makes a Yorkshire pudding that’s crisper & lighter.
• Vegetable Oil – Used to cook the sausages & Yorkshire pudding. You could use goose or duck fat instead if you’d prefer.

How To Make Pigs In Blankets Toad In The Hole

The full, printable recipe card for this toad in the hole can be found at the bottom of this post! Here’s a quick rundown of the recipe…

Yorkshire Pudding Batter

We’re making a classic Yorkshire pudding batter for our toad in the hole. I like to replace a small amount of the milk with cold water, which makes a lighter batter & a crisper Yorkshire pudding!

The key to making to making a really good Yorkshire pudding is to let the batter rest before cooking it. If you’ve got time, an overnight rest in the fridge is best however an hour at room temperature will work as well.

How To Make Yorkshire Pudding Batter

1. Add eggs, milk, water & plain flour into a mixing bowl then whisk until smooth & combined. You can do this by hand or with an electric hand whisk.
2. Pass the batter through a sieve, into a bowl then chill in the fridge overnight.
3. The next day, season the batter with salt & pepper, whisk well then pour into a jug.
   If the batter is a bit thick after resting, whisk in a splash of cold water to thin it out slightly. It should a similar consistency to single cream.
4. Let the batter rest at room temperature for an hour before cooking.

Pigs In Blankets

Pigs in blankets are a staple part of a Christmas dinner & they work exceptionally well in a toad in the hole! We’re making our own here, with good quality sausages & streaky bacon (I like to use smoked bacon here!). You’ll want to use bigger sausages for your toad in the hole, as they won’t overcook in the oven (chipolatas & other thinner sausages will).

To make a pig in blanket, we take a rasher of streaky bacon & use the back of a knife to thin it out slightly (to do this, run the back of a chef’s knife along the length of the bacon). Next, we place a sausage on top then roll wrap the bacon tightly around it.

Toad In The Hole

A toad in the hole is actually really easy to cook! You just need to make sure that you get the oil really hot & remember not to open your oven’s door for at least 25 minutes once you’ve added the batter to the pan, otherwise the pudding can sink.

A note on pan size – You’ll need an ovenproof frying pan for this toad in the hole or a large roasting tin. For a taller, denser pudding, use 9″ frying pan or for a lighter, crisper pudding, use a 11-12″ one.

How To Cook Toad In The Hole

1. Preheat an oven to 220°c/428°.
2. Add a thin layer of vegetable oil into a ovenproof frying pan then place into the oven & leave to get smoking hot.
3. Add the sausages into the hot oil then cook in the oven for 8-10 minutes, until lightly browned all over. Flip the sausages over halfway through.
4. Next, pour the Yorkshire pudding batter into the pan, around the sausages then bake for 25-30 minutes until the pudding is well risen & golden brown.

Tips & Tricks

• Let your Yorkshire pudding batter rest in the fridge overnight, for the best flavour & the most amount of rise in the oven.
• Sift the Yorkshire pudding batter to remove any lumps & season well with salt & pepper, to improve its’ flavour.
• Get your oil smoking hot before cooking the batter, for the best rise.
• Use good quality sausages & bacon for your pigs in blankets.
• Sear the sausages all over before adding in the pudding batter, to keep them crisp (not soggy!) & for a better flavour.
• Don’t open your oven door for at least 25 minutes, to prevent the Yorkshire pudding from collapsing.

Frequently Asked Questions

More Christmas Recipes To Try!

• Sausage Roll Wreath With Honey Glazed Camembert
• Barbecued Pig In Blanket
• Fried Turkey Christmas Sandwich
• Deep Fried Camembert
• Leftover Christmas Dinner Pie
• Mulled Cider Roasted Pork Belly

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