Hamburger and Yorkshire pudding

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “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

    Yorkshire pudding

  • 2eggs, beaten
  • 1cupmilk
  • 1cupflour
  • 1/2 teaspoonsalt
  • Meat balls

  • 3/4 lbground beef
  • 3/4 teaspoonsalt
  • pepper
  • 1/2 teaspoonDijon mustard
  • 1tablespoononion, minced
  • 1/2 tablespooncornstarch
  • 4tablespoons ketchup or 4tablespoonschili sauce
  • 2teaspoonsWorcestershire sauce
  • Directions

  • ———-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.
  • Reviews

  • “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.”

  • “This is a great and different recipe. I made the meatballs and baked them on a foil lined pan for about 10-15 mins. They stayed together perfectly. I served it with brown gravy. The whole family loved it!”

  • “I made this dish for a special meal and thought it was mediocre at best.The meatballs fell apart and the yorkshire pudding was flat, heavy and crusty.It also barely fed one hungry man, a starving nursing mom and a disinterested toddler.I will not make this one again.”

  • “Another hit for us Bergy, the same picky teenager that liked your tuna and noodle casserole liked this a lot!!I used more hamburger and adjusted some of the ingredients to suit doing that.”

  • “This was a nice family dinner. None of my four kids cried at the table and they all ate it. some liked it more than others. My husband loved this meal (he is from the UK so this is right up his alley) I will probly usae this as a regular meal.”

  • “Bergy, without even following the directions, this was really good.It didn’t matter if the meatballs fell apart as they were incorporated into the pudding.I added an extra egg, didn’t sift the flour, mixed all of the ingredients in a bowl and never chilled the mixture.It still turned out yummy.You’ll probably cringe whilst reading this, but I did add some cheddar to the top to try it.It’s okay, but then it doesn’t taste like Yorkshire pudding.Thank you for posting!”

  • “Hey Bergy, we really liked this one. It was so good for a autumn evening downunder. I followed your instructions almost perfectly except that I added a chopped garlic clove to the mince mixture. I also cooked the meatbals in a pan over a rack in a hot oven for 10 minutes to brown them. Normally I would make my own Yorkshire pud batter, but I tried yours and found it much spongier and fluffier. I served this with a spinach and mushroom saute. Great recipe! Wish I’d taken a pic.”

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