Hamburger and Yorkshire pudding |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is similar to Toad in the hole , just a slightly different version. Love it on a blustery night. Instead of meatballs take a shortcut (shown in the photo) use sausages - I used hot Italian and made only half the recipe. Worked well. I browned the sausages for 15 minutes in the oven before pouring in the Ice Cold Yorkshire Pudding. The Yorkshire was light and tasty. Ingredients:
2 eggs, beaten |
1 cup milk |
1 cup flour |
1/2 teaspoon salt |
3/4 lb ground beef |
3/4 teaspoon salt |
pepper |
1/2 teaspoon dijon mustard |
1 tablespoon onion, minced |
1/2 tablespoon cornstarch |
4 tablespoons ketchup or 4 tablespoons chili sauce |
2 teaspoons worcestershire sauce |
Directions:
1. -YorkshirePudding-.
2. sift flour and salt together.
3. Beat eggs and milk together.
4. Gradually add liquid to the flour.
5. Beat for two minutes and refrigerate . Leave it in the fridge for at least an hour so it is ice cold when you pour it into baking dish
6. -Meatballs-.
7. Mix all the ingredients together and shape into walnut sized balls.
8. In a skillet brown the balls but so not cook through.
9. Putting it together: Heat oven to 400F degrees.Heat the cassorole dish & grease it
10. Pour half of the Yorkshire pudding into a 10x6x2 greased casserole dish.
11. Scatter the meat balls evenly in the batter.
12. Pour over the remaining batter.
13. Bake uncovered for about 25-30 minutes.
14. The pudding should be puffed up around the meatballs and golden tipped.
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