Pigs in Yorkshires
Prep time: 15 minsTotal time: 
Pigs in Yorkshires
Yorkshire puddings at Christmas may be slightly controversial, but nobody is going to turn down these mini versions stuffed with sausages and drizzled with honey
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 150g plain flour
- 3 medium eggs, beaten
- 200ml semi-skimmed milk
- 3 tbsp vegetable oil
- 1 x pack of 12 pigs in blankets
- 1 tbsp runny honey
- a few thyme sprigs, leaves picked
Step by step
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In a bowl, whisk together the flour, beaten eggs and half of the milk. Season. Gradually add the remaining milk, whisking until it’s a smooth batter. Strain through a sieve if there are any lumps. Leave to rest for 30 minutes.
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Preheat the oven to 220°C, fan 200°C, gas 7. Spoon the oil into the holes of a 12-hole muffin tin and put a pig in blanket in each. Transfer to the oven and cook for 10-15 minutes, or until just starting to brown. Remove the tin from the oven, turn the sausages, and return to the oven for 2 minutes so the oil heats back up. Remove from the oven, then pour the batter into the 12 holes around the sausages. Transfer back to the oven and cook for 25 minutes or until puffed up and golden brown.
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Transfer to a serving platter, drizzle with the honey and scatter over the thyme leaves. Serve immediately.
You may have a little batter left over, depending on how deep your muffin tin is. Store in the fridge for up to 3 days and use for more Yorkshire puddings.
