Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Meatball Batter Pudding
Meat and Meat Dishes

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.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats