HAMBURGER AND YORKSHIRE PUDDING
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.
Provided by Bergy
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- ----------YorkshirePudding----------.
- sift flour and salt together.
- Beat eggs and milk together.
- Gradually add liquid to the flour.
- 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
- -------Meatballs-------------.
- Mix all the ingredients together and shape into walnut sized balls.
- In a skillet brown the balls but so not cook through.
- Putting it together: Heat oven to 400F degrees.Heat the cassorole dish & grease it
- Pour half of the Yorkshire pudding into a 10x6x2 greased casserole dish.
- Scatter the meat balls evenly in the batter.
- Pour over the remaining batter.
- Bake uncovered for about 25-30 minutes.
- The pudding should be puffed up around the meatballs and golden tipped.
Nutrition Facts : Calories 393.4, Fat 17.8, SaturatedFat 7.2, Cholesterol 159.4, Sodium 1051, Carbohydrate 32.4, Fiber 1, Sugar 4, Protein 24.5
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