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How To Cook The Piggy Pudding

  • 20 mins
  • easy
jeff baker
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.

serving suggestions:

Serve as party food in the style of a taco, or with mashed potatoes & lashings of gravy or as part of your traditional roast.

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