Hamburger and Yorkshire pudding

Description: 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:

• 2 eggs, beaten
• 1 cup milk
• 1 cup flour
• 1/2 teaspoon salt
• 3/4 lb ground beef
• 3/4 teaspoon salt
• pepper
• 1/2 teaspoon Dijon mustard
• 1 tablespoon onion, minced
• 1/2 tablespoon cornstarch
• 4 tablespoons ketchup or 4 tablespoons chili sauce
• 2 teaspoons Worcestershire sauce

Steps:

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.