Yorkshire Piglets in Blankets

SERVES 6 (2 PER PERSON)

This yummy little recipe ticks so many boxes! Need a savoury nibble to kick off a get-together with friends? Tick! Kids home from school desperate for a tasty snack? Tick! Hosting a celebration and want to impress with a scrumptious canapé? Tick!

Made in our 12 Hole Mini Muffin Tin

Ingredients

For the ‘piglets’

  • 4 rashers streaky bacon (smoked or non-smoked)
  • 12 chipolata sausages
  • 2 tsp vegetable oil

For the batter

  • 50g plain flour
  • Pinch of salt
  • 1 small egg
  • 100ml semi-skimmed milk
  • 2 tsp wholegrain mustard

Instructions

  1. Preheat the oven to 210°C/Gas 7.
  2. Using the back of a knife, stretch out the bacon rashers a little, then snip each one into 3 equal pieces. Wrap one piece around each cocktail sausage. Place into the holes of a 12 Hole Mini Muffin Tin. Add a few drops of vegetable oil to each one. Bake for 15 minutes while making the batter.
  3. Put the flour into a mixing bowl and add the salt, egg, milk and mustard. Beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier, then cover and leave to stand for a few minutes.
  4. When the sausages have been baking for 15 minutes, quickly pour the batter around them and close the oven door. Bake for a further 20 minutes, until the batter is risen and golden. Cool for a couple of minutes, then transfer from the tin to a plate and serve immediately.

Tip
To save time, use ready-prepared pigs in blankets.

 

PRODUCTS YOU MAY FIND HELPFUL WITH THIS RECIPE

Lakeland 3 Nesting Mixing Bowls

Lakeland Silicone Tipped Balloon Whisk

Lakeland Mix & Measure Jug