Oi Oi Meatheads, Animal here – or as I’m known on Bonfire Night, Guy Porks.
As you’ve been so great munching my meat all year, I’ve come up with a Bonfire Night treat for you to try! This fiery recipe is the perfect dish to warm you up when you’re out watching the fireworks. So, give it a go at home to ensure the night goes off with a BANG!
Fire in the Hole
There aren’t many things you can’t do with a sausage – eat ‘em, use ‘em as javelins in a roast dinner-themed Olympics, and of course, use them to rustle up some SMASHING Bonfire Night recipes. Which is exactly what I’ve done.
On this night of fireworks, I’ve harnessed the raw firepower of my Peperami Firestick. I’ve baked them into a traditional Yorkshire pudding to create an alternative Toad in the Hole, which I’ve christened ‘Fire in the Hole’. Be careful though, it’s not for wimps!
4 ready made Yorkshire puddings
4 Peperami Firesticks, cut into 3
8 tbsp onion gravy
4 pea size pieces white fondant icing
4 rice grain pieces black fondant icing
- Preheat the oven to 200C, fan 180C, gas mark 6.
- Place the Yorkshire puddings onto an oven tray and pop the Peperami into the puddings.
- Place into the oven to heat for 3-5 minutes until hot through.
- Meanwhile, heat the onion gravy.
- Roll the white icing into 8 oval balls.
- Roll the black icing into 8 tiny balls and gently press onto the middle of the white balls.
- Brush the back of the “eye” with a tiny bit of egg and stick into the Peperami.
- Spoon the onion gravy into the pudding and serve straightaway.