Yorkshire Pudding Wraps with Roast Beef and Gravy
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Ingredients
- 140 g plain flour
- 3 eggs
- 200 ml whole milk
- 500 g beef sirloin steak
- 300 ml beef stock
- 3 tbsp vegetable oil
- 1 onion
Nutrition (per serving)
- Calories
- 548 kcal
- Protein
- 36.9 g
- Carbohydrate
- 32.2 g
- of which sugars
- 5.4 g
- Fat
- 30.5 g
- of which saturates
- 9 g
- Fibre
- 1.6 g
- Salt
- 0.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Make the batter by whisking the flour, eggs and a pinch of salt, then gradually whisking in the milk until smooth. Rest for 20 minutes.
- 2
Pour a little of the vegetable oil into four individual Yorkshire pudding tins or a muffin tin and heat in the oven for 5 minutes until smoking hot.
- 3
Quickly divide the batter between the tins and bake for 18-20 minutes until puffed, crisp and deeply golden. Keep the puddings whole and slightly cupped to use as wraps.
- 4
Meanwhile, season the beef sirloin steak and sear in a hot pan with a little of the remaining oil for 3-4 minutes on each side, then rest for 5 minutes before slicing thinly.
- 5
Fry the sliced onion in the same pan for 8 minutes until softened, then add the beef stock and simmer for 5 minutes to make a gravy.
- 6
Fill each Yorkshire pudding with slices of beef, folding it like a wrap.
- 7
Spoon over the onion gravy and serve immediately.
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