Christmas Day Chipolatas and Bacon Toad in the Hole
December 18, 2008
I'm cooking lunch on Christmas Day – and all the family are planning to descend.
Thankfully, I escape the washing up.
My mum and dad are coming from the North for Christmas lunch – they'd have Yorkshire pudding with everything given the chance.
My Christmas compromise is to do chipolatas wrapped in bacon toad in the hole-style, baked in baby Yorkshire puddings.
You will need a 12-hole non-stick fairy cake baking tin.
- 125g plain flour
- Pinch of salt
- 1 large free-range egg
- 300ml milk
- 12 quality chipolata sausages
- 12 slices streaky bacon
- 30ml vegetable oil or beef dripping
Mix the flour and salt in a bowl, add the egg and half the milk. Hand beat with a whisk until completely smooth, then beat in the remaining liquid. Allow to rest in the fridge for 12 hours.
Pre-heat oven to 160ºC/325ºF/gas mark 3. Wrap each chipolata in a bacon rasher. Take the cake tin, dividing the oil or dripping between 12 holes, heat the tin in the oven for five minutes.
Allow the batter mix to reach room temperature, give it another thoroughly good whisk.
Divide the batter between the 12 red hot cake tins. Put a wrapped chipolata in each. Bake in the oven for 15-20 minutes.
Serve straight away.