Hamburger and Yorkshire pudding

READY IN: 50mins
Bergy
Recipe by Bergy

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.

Top Review by Lennie

What a wonderful idea! I would have rated this a 5-star if only so many meatballs had not fallen apart when browning. They were certainly tasty, but next time I will make them firmer by adding breadcrumbs. My family had this tonight (I doubled the recipe and used a bigger pan) for dinner and I will make it again.

Ingredients Nutrition

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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