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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.)