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Pigs in Blanket Toad in the hole

JudyJudy Barden
This just a really easy supper and you can make it your own by adding chunks of red onion and some thyme or rosemary in the mix. Make sure the pan is not too deep or the Yorkshire will be a bit soggy. Enjoy!
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Course Main Course
Servings 4 people

Ingredients
  

  • 140g plain flour
  • 2 tsp mustard powder (optional)
  • 3 eggs
  • 200ml milk or a mix of milk and water
  • 8 rashers smoked streaky bacon
  • 8 plump sausages (we used pork & apple, but you can use your favourite variety)
  • 2 tbsp sunflower oil

For the Gravy

  • 25g butter
  • 25g plain flour
  • 200ml dry white wine
  • 500ml chicken stock
  • 2-3 tbsp redcurrant jelly
  • 2 tsp mushroom ketchup or Worcester sauce
  • 1 tsp Dijon mustard

Instructions
 

  • Tip the flour and mustard powder, if using, into a bowl, and beat in the eggs until smooth. Whisk in the milk, a little at a time, until all of it has been incorporated and the batter is lump-free. Add a little water if it is very thick. Season and set aside. Wrap a bacon rasher around each sausage.
  • Heat the oven to 220C/200C fan/gas 7. Drizzle the oil into a medium roasting tin or enamel baking dish, and put in the oven for a few minutes to heat up. Carefully add the pigs in blankets and tip back and forth to coat in the hot oil. Roast for 15-20 mins, turning over halfway through, until sizzling and browned.
  • Carefully remove the tin from the oven and, working quickly, pour the batter around the pigs in blankets. Return to the oven and bake for 25 mins without opening the oven door. When the toad in the hole is ready, it should be puffed up and deep golden brown. If you prefer it darker brown, bake for 5 mins more. Serve with gravy and a medley of vegetables.
  • To make the gravy, melt the butter in a pan and add the flour. Cook for 1-2 minutes stirring until flour is cooked out. Stir in the wine and bring to the boil so it thickens and whisk out any lumps. Add the stock, redcurrant jelly, mushroom ketchup (If you haven’t got this you can use Worcester sauce instead) and mustard. Bring back to a simmer and season with salt and freshly ground pepper.