Our Yorkshire pudding wrap is slathered in mustard and horseradish for an extra layer of spice and warmth. Try tweaking this versatile recipe to your liking with different meats, squashed roasties, stuffing and roast veg.
Create your own Yorkshire pudding wrap with our easy tutorial video. Who knew sausages and a Yorkie could look this pretty? Serve with creamy mashed potatoes for a simple, yet showstopping, supper. Serve all your favourite veg, meat and a drizzle of gravy inside your Yorkie.
Who needs a plate when you could eat your dinner out of a fluffy, golden-brown pudding? You can even prep your batter ahead of time for a speedy Sunday meal. Nothing beats plump, sizzling sausages wrapped in streaky bacon, sat snugly in a bed of Yorkshire pudding. Our ultimate toad-in-the-hole with caramelised onion gravy is classic British fare and will satisfy the whole family.
Make even more perfectly puffed-up toad-in-the-hole recipes with our best ever collection. Top tips for making Yorkshire puddings 8 ways to flavour Yorkshire pudding batter Our ultimate Yorkshire pudding collection. Subscriber club Reader offers More Good Food. Recipe by French Tart. English mustard powder optional. Calories: Total Fat Dietary Fiber 0. Put the joint of beef into a shallow baking tray or tin. Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
Melt half of the beef dripping and pour over the meat and seasoning. This will give you rare roast beef in the middle. When cooked, put the meat in a warm place to rest for minutes before carving and serving, and then turn up the heat to C,F or gas mark 9. Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter see below for batter recipe into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting.
As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables. The pudding becomes a vessel to hold any number of great fillings, creating a complete meal-in-one.
Any stew, such as Irish stew —as well as vegetables and gravy—can be spooned into the pudding. For filled Yorkshire puddings it is best to make dinner-plate-sized puddings, as the small ones made in a muffin tin won't hold enough filling. Actively scan device characteristics for identification.
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