Makes 14
adjust servings:

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To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.
  2. Whisk together the flour, cornmeal, baking powder, salt and ground mustard in a mixing bowl. Rub in the butter with your fingers until crumbly.
  3. Stir in the milk and honey until well combined.
  4. Place the dough between two sheets of floured piece of parchment paper. Roll out until ½cm thick.
  5. Stick an ice lolly stick into each hot dog piece. Place the hot dog on the dough and cut a square that is big enough to wrap around it. Form the dough around each hot dog to cover, then place on the baking tray.
  6. Bake for 15-20 minutes until golden brown. Serve with mustard and ketchup for dipping.

Note: Polenta can be used as an alternative to cornmeal, if you wish.

Nutrition Facts

You’ll need a giant cupcake mould for this recipe – pick one up from any cake or craft supply shop.