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Yorkshire pudding wrap

Ingredients

150g plain flour

3 eggs

300ml full-fat or semi-skimmed
milk

Method
2 tbsp vegetable oil

50g frozen peas

1. Whisk the flour, eggs and milk together with a pinch of salt until 100g kale leaves

smooth. Cover and rest for 30 mins (or chill in the fridge overnight). 2 tbsp horseradish sauce

1 tbsp English mustard
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 in the 200g leftover roast beef slices
oven for 10 mins. Once hot, pour in the batter and cook for 25 mins
100ml beef gravy
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.