Serves: 4
This festive twist on a classic toad in the hole is pure Christmas comfort. Golden Yorkshire pudding wraps around juicy sausages wrapped in bacon, with pockets of herby stuffing baked right in. Finished with gravy and a hint of rosemary, it’s perfect for a cosy winter dinner or a fun alternative to a full roast.
Ingredients
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Bacon rashers
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100 g plain flour
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¼ tsp salt
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3 eggs
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225 ml milk
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130 g stuffing mix
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200 ml boiling water
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Vegetable oil, for the dish
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Rosemary, optional
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Gravy, to serve
Method
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Preheat the oven to 200°C.
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In a small bowl, combine the stuffing mix with the boiling water as per packet instructions. Mix well and set aside.
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Wrap each sausage with bacon rashers.
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Cook the wrapped sausages in the air fryer at 200°C for 10 minutes, until partially cooked but not fully browned.
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Add a thin layer of vegetable oil to the base of a baking dish and place it in the oven to heat up.
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In a bowl, mix the flour and salt. Add the eggs and a little milk, whisking until smooth. Gradually whisk in the remaining milk to form a lump-free batter.
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Carefully remove the hot baking dish from the oven and quickly pour in the Yorkshire pudding batter.
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Gently add the sausages to the batter, spacing them evenly.
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Spoon dollops of stuffing mixture over and around the sausages. Add a little rosemary if using.
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Return to the oven and bake for 25–30 minutes, until risen, golden and crisp.
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Serve straight away with plenty of hot gravy.