Yorkshire pudding wrap
- Chelsie Collins
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Serves 2
Easy
Prep: 15 mins
Cook: 25 mins
plus resting
A star rating of 4.7 out of 5.25 ratingsRate
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Take all the best bits of a roast dinner, and wrap it in a fluffy, indulgent Yorkshire pudding wrap. This takes weekend comfort food to a whole new level
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Ingredients
Nutrition
Units:
MetricUS
-
150g plain flour
-
3 eggs
-
300ml full-fat or semi-skimmed milk
-
2 tbsp vegetable oil
-
50g frozen peas
-
100g kale
leaves
-
2 tbsp horseradish sauce
-
1 tbsp English mustard
-
200g leftover roast beef
slices
-
100ml beef
gravy
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Nutrition: per serving
- kcal895
- fat37g
- saturates10g
- carbs78g
- sugars12g
- fibre5g
- protein60g
- salt2.4g
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Method
-
step 1
Whisk the flour, eggs and milk together with a pinch of salt until smooth. Cover and rest for 30 mins (or chill in the fridge overnight).
-
step 2
Heat oven to 220C/200C fan/ gas 7 and put a large pan of salted water on to boil. Heat the oil in a large roasting tin (40cm x 30cm approx) in the oven for 10 mins. Once hot, pour in the batter and cook for 25 mins or until puffed up and golden.
-
step 3
Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.
-
step 4
When the pudding comes out of the oven, remove from the tin, flatten with the back of a large metal spoon and halve lengthways. Spread 1 tbsp horseradish over each half, followed by the mustard, beef slices, peas, kale and gravy. Wrap up and serve.
Recipe from Good Food magazine, January 2017
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A star rating of 4.7 out of 5.25 ratings
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