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Yorkshire pudding wrap

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

  • Prep: 15 mins
    Cook: 25 mins
    plus resting
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 895
  • Carbohydrates 78
  • Saturated Fat 10
  • Sugar 12
  • Protein 60
  • Fat 37
  • Fibre 5
  • Salt 2.4

Nutrition per serving

  • Calories 895
  • Carbohydrates 78
  • Saturated Fat 10
  • Sugar 12
  • Protein 60
  • Fat 37
  • Fibre 5
  • Salt 2.4

Ingredients

  • 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

Method

  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).

  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.

  3. Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.

  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.

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