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Yorkshire pudding wrap

Yorkshire pudding wrap

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal895
fat37g
saturates10g
carbs78g
sugars12g
fibre5g
protein60g
salt2.4g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 5 out of 5.18 ratings
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