Yorkshire Pudding Casserole

1 1/2 lbs. lean ground beef 1/4 tsp. pepper
1 tsp. salt
1 tbsp. Worcestershire sauce
1 egg, beaten
1/4 c. very finely chopped onion
1/4 stick butter

YORKSHIRE PUDDING BATTER:

1 c. flour
1 c. milk
2 eggs
1/2 tsp. salt

Combine beef, pepper, salt, Worcestershire sauce, egg and onion in a medium bowl. Mix well. make into one large ball and place into a roaster (preferably ceramic and glazed on the inside). Bake in oven at 400 degrees for 15 minutes until medium well. While baking, mix flour, milk, eggs and salt. Beat the daylights out of it, to make the Yorkshire pudding batter.

Test meat for doneness. Pour off drippings and place back in oven to ensure that roaster stays very hot. Slide oven rack out that roaster is resting on in oven, without removing roaster. Quickly run butter around inside top of roaster so that it runs down inside. Should smoke. Quickly pour Yorkshire pudding batter over and around meat and bake at 425 degrees for 25 minutes. Don't peek! Yorkshire pudding should rise, then cave in. Makes 6 medium size wedges.