Pages, Cornish Pastie, Tripe and Onions,Meat Loaf, Christmas Pudding, Steak and Kidney Pie and Pudd

Thursday, 8 November 2012

How To Make Meat Pudding Like Mother Used To Make

Meat Pudding a nourishing meal on a cold winters day,I remember coming in from playing in the snow as a child and tucking into this delicious filling recipe.

Meat Pudding


Pinch of grated nutmeg
300 ml./10 fl.oz. Yorkshire Pudding Batter (see batter mix in Yorkshire Pudding in next recipe)
675 g./1 & 1/2 lb. beef,minced
1 small onion,finely chopped
15 ml./1 tbs chopped fresh parsley
1 garlic clove,crushed
salt and pepper
25 ml./1 fl.oz oil ( mum used lard or beef dripping !)


Stir the nutmeg into the batter.
Mix together the beef,onion,parsley,garlic and salt and pepper to taste
Heat the oil in a small baking tin and pour in half the batter
Quickly spread over the meat mixture
Pour over the remaining batter
Put the tin into the oven pre-heated to fairly hot (200 degrees C/400 degrees F or Gas Mark 6) and bake for a further 30 minutes or until the pudding is golden brown.

Serves 4

Yorkshire Pudding Mix for above recipe

125 g./4 oz. flour
1 large egg
300 ml./10 fl.oz. milk
15 ml./1 tbs oil


Sift together the flour and salt
Yorkshire Pudding image
Mix in the egg with half of the milk
Beat for 10 minutes or until the batter is bubbly ( use electric whisk for quickness)
Stir in remaining milk
Cover and set aside for 30 minutes
  Heat the oil ( mum used beef dripping or lard) in a flameproof baking dish and pour in the batter,oil should hot enough to be starting to cook batter
Put into the oven pre-heated to hot (220 degrees C/425 degrees F or Gas Mark 7) and bake for 1 hour,or until risen and golden brown.

Serves 4