Yorkshire pudding wrap
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 2
Skip to ingredients
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- 150g plain flour
- 3 eggs
- 300ml full-fat or semi-skimmed milk
- 2 tbsp vegetable oil
- 50g frozen peas
- 100g kaleleaves
- 2 tbsp horseradish sauce
- 1 tbsp English mustard
- 200g leftover roast beefslices
- 100ml beefgravy
Nutrition: per serving
- kcal895
- fat37g
- saturates10g
- carbs78g
- sugars12g
- fibre5g
- protein60g
- salt2.4g
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.
