Pigs in Blankets with Stuffing Toad in the Hole: The Ultimate Holiday Comfort Food
When it comes to traditional British holiday meals, it doesn’t get more festive—or more delicious—than Pigs in Blankets with Stuffing Toad in the Hole. This hearty dish combines two beloved classics: the comforting Yorkshire pudding and irresistible pigs in blankets, with a modern twist—flavor-packed stuffing balls. Whether served as a main dish or a spectacular side for your holiday dinner, this recipe is guaranteed to bring joy to the table.
The Inspiration Behind This Dish
This recipe celebrates the nostalgic flavors of a classic Christmas dinner, blending two holiday staples into one irresistible dish. Yorkshire pudding, known for its crisp exterior and fluffy center, serves as the perfect base to elevate the juicy sausages and crispy bacon of pigs in blankets. Adding stuffing balls brings an extra layer of flavor and texture, making this a truly indulgent treat.
Why It’s a Crowd-Pleaser
Pigs in Blankets with Stuffing Toad in the Hole is a versatile dish that’s easy to make but looks like a showstopper. The crispy bacon, juicy sausages, and herby stuffing are perfectly complemented by the rich, airy pudding. It’s the ultimate comfort food for a winter gathering, combining familiar flavors in an unexpected way.
How to Make Pigs in Blankets with Stuffing Toad in the Hole
Ingredients
Serves 4–6:
- For the Toad in the Hole Batter:
- 150g (1 cup) plain flour
- 3 large eggs
- 300ml (1¼ cups) milk
- Pinch of salt
- For the Pigs in Blankets and Stuffing:
- 8 pork sausages
- 8 slices streaky bacon
- 8 stuffing balls (store-bought or homemade)
- 3 sprigs fresh rosemary
- 2 tablespoons vegetable oil
Instructions
- Prepare the Batter:
- In a large bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth and lump-free. Let the batter rest for at least 30 minutes to ensure it rises well.
- Wrap the Sausages:
- Wrap each sausage with a slice of streaky bacon to create pigs in blankets.
- Preheat the Oven:
- Preheat the oven to 220°C (425°F). Place a large roasting tray in the oven with 2 tablespoons of vegetable oil and heat until smoking hot.
- Assemble the Dish:
- Carefully remove the hot tray from the oven and pour the batter in evenly. Quickly place the pigs in blankets and stuffing balls into the batter, spacing them out evenly. Scatter rosemary sprigs over the top for flavor.
- Bake:
- Return the tray to the oven and bake for 25–30 minutes, or until the Yorkshire pudding is golden, puffed, and crispy. Avoid opening the oven during cooking, as this can cause the batter to deflate.
- Serve:
- Serve hot, straight from the tray, with a side of onion gravy, roasted vegetables, or even cranberry sauce for a festive touch.
Tips for Success
- Resting the Batter: Letting the batter rest ensures the Yorkshire pudding rises beautifully and has a light, airy texture.
- Preheating the Tray: Make sure the oil is very hot before pouring in the batter—this helps the pudding rise quickly and develop its signature crispy edges.
- Stuffing Variations: Add chopped nuts or dried cranberries to your stuffing balls for extra holiday flavor.
Why This Recipe Stands Out
This dish captures the essence of a holiday feast in one pan. The fluffy Yorkshire pudding contrasts beautifully with the crispy bacon, savory sausages, and herbaceous stuffing. It’s the perfect dish for a festive brunch, a cozy winter dinner, or a showstopping side for your Christmas roast. Plus, it’s as satisfying to make as it is to eat, filling your kitchen with the aromas of the holidays.