Meatball Batter Pudding
Small minced beef balls in egg-milk-flour batter, baked. A form of Toad-in-the-Hole
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1 oz Butter
4 oz Flour
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.
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