How To Cook The Piggy Pudding

Name: How To Cook The Piggy Pudding
Cook time: 20 min
Total time: 20 min
Ingredients: 1 pack pigs in blankets; F&Co Yorkshire pudding batter; Chicken schmaltz or dripping; Traditional or onion gravy; Few sprigs fresh thyme (optional)

20 mins
easy

Recipe by

Jeff Baker

Ingredients

1 pack pigs in blankets
F&Co Yorkshire pudding batter
Chicken schmaltz or dripping
Traditional or onion gravy
Few sprigs fresh thyme (optional)

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Introduction

A fun take on the traditional toad in the hole, by simply using ready rolled pigs in blankets, F&Co award winning pudding batter & our artisan gravy you can easily assemble this family favourite. Feel free to make different sizes for numerous occasions, mini puddings as a snack with drinks, traditional or double the batter & make a family size dish for sharing.

Method

Pre heat oven to 200°C fan assisted or 220°C without a fan (gas 7)

Add half a teaspoon of dripping to each Yorkshire pudding mould & 2 pigs in blankets then place in the oven for a few minutes until the fat is very hot. Or for a bigger version, use a full-size baking dish, using as many pigs in blankets as you'd like and 2 pouches of batter mix!

Shake the batter in the pouch until well mixed then open at the top & carefully pour the batter equally between the 4 inserts, place back in the centre of the oven & cook for approximately 25 minutes; the puddings will be risen, with golden brown edges & the sausage fully cooked through ready to serve.

Alternatively air fry 200°C for 20 minutes or until golden brown & risen & the sausages are thoroughly cooked.