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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

Ingredients 

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 !)

Method

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
Salt                                                  
1 large egg
300 ml./10 fl.oz. milk
15 ml./1 tbs oil

Method

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