The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Meatball Batter Pudding

Meats

Small minced beef balls in egg-milk-flour batter, baked. A form of Toad-in-the-Hole


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

1 oz Butter
4 oz Flour
1 Egg
1/2 Pint Milk
1 lb Lean minced beef, shaped into 12 balls

Place the butter in a roasting tin. Heat for 10 minutes.

Sift the flour into a bowl. Break in the egg. Gradually add half the milk, beating to form a smooth batter. Pour in the remaining milk and beat until quite smooth. Alternatively, add the flour, milk and egg to the liquidiser and blend until smooth.
Pour the batter into the roasting tin. Add the meatballs. Bake for 40-45 minutes at 220C / 425F, until the batter is well risen and golden.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats