Pigs in Blan­ket York­shires

My Weekly - - Cookery -


Prepa­ra­tion time: 15min Serves: 6 (2 per per­son) Cook­ing time: 30min

IN­GRE­DI­ENTS ◆ 12 pigs in blan­kets (ba­con-wrapped cock­tail sausages) ◆ 2tsp veg­etable oil ◆ 50g plain flour ◆ Pinch salt ◆ 1 small egg ◆ 100ml semi-skimmed milk ◆ 1tsp whole­grain mus­tard 1 Pre­heat the oven to 210°C, Fan Oven 190°C, Gas Mark 7. Put the pigs in blan­kets into a 12-hole mini muf­fin tin. Add a few drops of oil

to each one. Bake for 15min while mak­ing the bat­ter. 2 Whisk to­gether the flour, salt, egg, milk and mus­tard to make a smooth bat­ter (this only takes sec­onds). Pour into a jug. Cover and leave to stand. 3 When the sausages have been bak­ing for 15min, quickly pour in the bat­ter and close the oven door. Bake for a fur­ther 15-20min, un­til risen and golden. Cool for 2-3min, then trans­fer to a serv­ing plate.

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