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.
Servings: 4 People
Equipment
- Large Ovenproof Frying Pan (See Notes)
- Electric Hand Whisk
- Mixing Bowl
- Sieve
- Baking Tray
Ingredients
Yorkshire Pudding Batter
- 300 g Eggs (5 Large Eggs)
- 200 g Milk (Whole Or Semi Skimmed)
- 80 g Cold Water
- 200 g Plain Flour
Pigs In Blankets
- 6 Pork Sausages (See Notes)
- 6 Rashers Streaky Bacon
To Cook
- 2 tbsp Vegetable Oil
Instructions
Yorkshire Pudding Batter
- Add the eggs, milk, water & flour into a mixing bowl then whisk with an electric hand whisk (or a normal one!) until smooth & combined.
- Pass the batter through a sieve, into a bowl then chill in the fridge overnight.Alternatively, let the batter rest for an hour at room temperature before using.
Pigs In Blankets
- Place a rasher of bacon onto a chopping board then use the back of a knife to stretch/thin it out slightly.
- Tightly wrap the bacon around a sausage then set to one side. Repeat this process with the remaining sausages & bacon.
- Chill the pigs in blankets in the fridge until you're ready to cook your toad in the hole.
Toad In The Hole
- Season the Yorkshire pudding batter with salt & pepper then whisk to combine. Leave at room temperature for at least an hour. If the batter is a bit thick, thin it out with a splash of water (the batter should have the consistency of single cream).If you didn't chill your batter, it can be used straight away.
- Preheat an oven to 220°c/200°c fan (428°f/392°f).
- Next, add the vegetable oil into a large, ovenproof frying pan then place into the oven & leave for 5 minutes or so, to get smoking hot.I'd recommend setting the pan onto a baking tray, as this makes it easier to take it out of the oven. Alternatively, you can use a large roasting tin instead of a pan.
- Once the oil's hot, carefully add in the pigs in blankets then cook in the oven for 8-10 minutes, until lightly browned all over. Flip the sausages halfway through.
- Next, pour the batter around the sausages then immediately place the pan back into the oven. Cook for 25-30 minutes, until the Yorkshire pudding is well risen & a deep, golden brown.Make sure not to open your oven's door for at least 25 minutes, to prevent the pudding from collapsing. If you want to check the sausages' internal temperature, they should be at least 75°c/167°f once cooked.
- To serve, cut the toad in the hole into quarters & serve with gravy.
Notes
1. To Cook In An Aga - Sear the sausages & cook the toad in the hole in the roasting oven, on a grid shelf placed on the floor.
2. Sausages - Larger pork sausages work best for toad in the hole, as they won't overcook (think Cumberland or Lincolnshire sausages!). I'd recommend visiting your local butcher!
3. Resting Yorkshire Pudding Batter - For the best Yorkshire pudding, I'd recommend resting the batter in the fridge overnight then bring it back to room temperature before cooking. If you'd rather cook the pudding on the same day, make sure to rest the batter for at least an hour at room temperature before cooking.
4. To Serve - Toad in the hole goes great with gravy. I'd recommend serving this one with our caramelised onion & cranberry gravy.
5. Frying 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.