Yorkshire Meat Pudding

This simple, tasty dish makes a good family meal served with mashed potatoes arid green peas. Accompany with ice-cold lager.

6 SERVINGS

10 fl. oz. Yorkshire Pudding batter

½ teaspoon cayenne pepper

½ teaspoon grated nutmeg

12 oz. lean beef, minced

12 oz. lean pork, minced

1 small onion, finely chopped

1 tablespoon finely chopped fresh parsley

1 garlic clove, crushed

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons beef dripping or bacon fat

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Pour the batter into a medium-sized mixing bowl and stir in the cayenne and nutmeg.

In a large mixing bowl, combine the beef, pork, onion, parsley, garlic, salt and pepper. Set aside.

Grease a large flameproof shallow baking tin with the dripping or bacon fat. Set the tin over moderately high heat and, when the fat is very hot, remove the tin from the heat and pour in half of the batter. Using a spatula, quickly spread the meat mixture over the batter. Pour over the remaining batter.

Place the tin in the centre of the oven and bake the pudding for 20 minutes or until the batter is bubbling. Reduce the temperature to moderate 350°F (Gas Mark 4, 180°C) and bake for a further 30 minutes or until the mixture is golden brown.

Remove the tin from the oven. Using a sharp knife, cut the pudding into squares. Transfer the squares to a warmed serving dish and serve immediately.

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