YORKIE BEEF PUDDING
I've had this recipe for years. The original version was in Women's Day magazine, but I've changed it to make it more versitile. I fix it most often to use up leftover beef stew or roast, but I've fixed it from scratch many times as well. Both are excellent. If you use the fluted quiche pan, the Yorkshire Pudding will puff up in an interesting pattern.
Provided by Mary Leverington
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Place eggs, milk, salt, and flour in a blender and blend until smooth.
- Let rest.
- Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft.
- Add ground beef and brown well.
- Sprinkle the flour over the beef and onions and blend in.
- Add water and stir.
- Bring to a boil and cook until thickened.
- Add garlic powder and Worchestershire.
- If the beef was not browned well you may need a beef bouillon cube at this point.
- Add salt and pepper to taste.
- Stir the vegetables in with the beef and gravy (If you're using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water).
- Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate.
- When the butter has melted (watch carefully so that it doesn't burn) remove the pan from the oven.
- Give the Yorkshire Pudding another twist on the blender and add to the pan.
- Spread the beef and gravy mixture evenly on top within one inch of the edge.
- Put back in the oven and bake for 30 minutes or until the pudding is golden brown.
- Serve with additional heated gravy if you wish.
Nutrition Facts : Calories 564.3, Fat 33.5, SaturatedFat 16.2, Cholesterol 209.2, Sodium 542.7, Carbohydrate 33.4, Fiber 1.3, Sugar 1, Protein 30.4
HAMBURGER AND YORKSHIRE PUDDING
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.
Provided by Bergy
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- ----------YorkshirePudding----------.
- sift flour and salt together.
- Beat eggs and milk together.
- Gradually add liquid to the flour.
- 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
- -------Meatballs-------------.
- Mix all the ingredients together and shape into walnut sized balls.
- In a skillet brown the balls but so not cook through.
- Putting it together: Heat oven to 400F degrees.Heat the cassorole dish & grease it
- Pour half of the Yorkshire pudding into a 10x6x2 greased casserole dish.
- Scatter the meat balls evenly in the batter.
- Pour over the remaining batter.
- Bake uncovered for about 25-30 minutes.
- The pudding should be puffed up around the meatballs and golden tipped.
Nutrition Facts : Calories 393.4, Fat 17.8, SaturatedFat 7.2, Cholesterol 159.4, Sodium 1051, Carbohydrate 32.4, Fiber 1, Sugar 4, Protein 24.5
VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY
Here's what you need: sugar, egg yolks, eggs, vanilla, sugar, milk, heavy cream
Provided by Jordan Kenna
Categories Desserts
Yield 3 servings
Number Of Ingredients 7
Steps:
- Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
- Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
- Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
- Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
- Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
- Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
- Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
- Refigerate the pudding until cold.
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 52 grams, Fat 24 grams, Fiber 0 grams, Protein 16 grams, Sugar 52 grams
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