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Yorkshire Pudding Wrap
Yorkshire Pudding Wrap
Ingredients
3 eggs
Method
2 tbsp vegetable oil
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
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.