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

4 serv.

Yorkshire pudding
eggs, beaten↗2
milk↗1 cup
flour↗1 cup
salt↗1⁄2 teaspoon
Meat balls
ground beef↗3⁄4 lb
salt↗3⁄4 teaspoon
pepper↗
Dijon mustard↗1⁄2 teaspoon
onion, minced↗1 tablespoon
cornstarch↗1⁄2 tablespoon
ketchup or 4 tablespoons chili sauce↗4 tablespoons
Worcestershire sauce↗2 teaspoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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