Butter 12 holes in a muffin tin. Make up
the stuffing mix with 520ml boiling water.
Add the butter and stir well. Set aside to
absorb the water and cool.
Meanwhile, criss-cross two bacon
rashers, with a bay leaf if using, in each
space in the muffin tin, allowing the
excess to overhang the tin (see step-by-step guide). Spoon
the cool stuffing mixture into the tin and
fold the overhanging bacon over the top
to make a parcel. Secure in place with
cocktail sticks. Chill until ready to bake.
Bake at 200C/180C fan/gas 6 for
30 mins, until
piping hot and the bacon is cooked.
(Remove cocktail sticks before serving.)