A fun twist on two British classics!
For the scotch eggs:
450g sausage meat, seasoned
2 eggs, beaten
Vegetable oil for frying
For the batter:
300g plain flour
Preheat the oven to 200c.
Carefully add the eggs to a pan of boiling water and cook for 6 minutes then remove and plunge into icy cold water and leave until completely cold. Carefully peel each egg then wrap in 1/6 of the sausage meat, ensuring that each egg is completely encased by a layer of meat. Roll each egg in the flour, then the beaten egg, then finally the breadcrumbs.
Put the oil in a large deep pan, add the vegetable oil and heat to 180c. Add the eggs and fry for 2-3 minutes until golden brown. Remove with a slotted spoon and set aside on kitchen paper.
Add the flour to a large bowl then season generously with salt and pepper. Make a well in the centre and crack in the eggs. Slowly whisk together, adding the milk so you end up with a smooth lump-free batter.
Add a large deep baking tray to the oven and leave to heat up for 5 minutes. Carefully add 1 tbsp oil to the tray then quickly pour in the batter. Add the scotch eggs, spacing evenly apart then return to the oven to cook for 30 minutes or until the batter is risen and golden brown.