Pom Bear May 19
Yorkshire_pudding_wrap_recipe_Take_Stock_Magazine

Yorkshire Pudding Wrap

Alex Hall, executive chef at Unilever Food Solutions
Serves: 10
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Ingredients

  • 300g plain flour
  • 300g egg
  • 600ml semi skimmed milk
  • 40ml vegetable oil
  • 800g topside of beef, trimmed of fat
  • 10ml vegetable oil
  • 600g potatoes, peeled & cut
  • 30ml vegetable oil
  • 200g green beans
  • 200g carrots, peeled & sliced
  • 200g tenderstem broccoli
  • 35g KNORR Gluten Free Gravy Granules
  • 500ml water

Method

  1. FOR THE WRAP

  2. Preheat oven 200°C
  3. Crack the eggs into a bowl and lightly whisk
  4. Put the flour into a mixing bowl then pour in the eggs and milk. Whisk together ensuring no lumps are left. Place in the fridge to rest for 30 minutes
  5. Pour the oil into a flat tray and put into the oven
  6. Remove from oven and pour in a thin layer of the batter to cover all of the tray
  7. Place back in the oven and cook for 12-15 minutes or until slightly golden
  8. Remove and repeat the process until all the mixture has gone
  9. FOR THE BEEF
  10. Preheat oven 190°C
  11. Rub the beef with the oil then place on to a roasting tray and roast in the oven for 45-50 minutes or until the core temperature is reached
  12. Remove from the oven and allow to rest before carving
  13. FOR THE GRAVY
  14. Bring the water to the boil then whisk in the gravy granules
  15. FOR THE VEGETABLES
  16. Preheat oven 190°C
  17. Par-boil the potatoes. Heat the oil in a roasting tray then add the potatoes and cook for 45 minutes until golden

  18. Steam the carrots for 5 minutes, steam the broccoli and green beans for 4 minutes
  19. TO SERVE
  20. Lay the Yorkshire wrap out flat. Add some roast potatoes, green beans, carrots, broccoli and sliced beef then pour over a little gravy. Roll the Yorkshire up and serve
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