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Add a photoSausages wrapeed in bacon and cooked in a delicious most batter pudding.
Ingredientes
- FOR THE YORKSHIRE PUDDING BATTER
- 100g plain flour
- 1 egg
- 300ml equal mixture milk and water
- FOR THE TOAD
- 8 rashers streaky bacon
- 8 good-quality pork sausages
- 1 onion , thinly sliced
- 1 tbsp vegetable oil
Direcciones
- Preheat the oven to fan 200C/conventional 220C/ gas 7.
- Sift the flour and a make a well in the centre and crack in the egg.
- Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter.
- Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
- Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal).
- Scatter over the onion and drizzle with oil.
- Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
- Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 42 | 29% |
| Total Fat 4.76g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 47mg | 16% |
| Sodium 17mg | 1% |
| Potassium 78mg | 2% |
| Total Carbs 21.47g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.2g | 1% |
| Protein 4.24g | 7% |
Evaluaciones
Comentarios
15 de Marzo de 2010Thanks Claudia.
Frank you nice a nice robust pork sausage to be able to cook within the same cooking time as the batter. there is a reason why it's called this but can't remember. Need to check...
12 de Marzo de 2010I had, of course, heard tell about 'frog in a hole' and was curious about it. Now I can try it! By the way, any particular kind of sausage preferred?
