Yorkshire Pudding Wrap
We tried to do this completely on the hob, but no matter what I did, we ended up with a thick, fat pancake – it rose a bit initially when it hit the fat, but just sunk straight down again – this is fine if you want a thick pancake, but I guess we do want some puffing up and layering even though it softens and subsides as it cools? It does make for a less doughy texture.
For the batter
- 150g plain flour
- 4 eggs
- 250ml milk
- Lard for frying
For the meat
- 500g steak – sirloin or butterflied bavette/flank
- 1 tsp mustard powder
- 1 tsp crushed black peppercorns
For the onion gravy
- 25g butter
- 2 large onions, thinly sliced
- 25g plain flour
- 600ml beef stock made from Knorr beef stockpots
- A dash of Worcestershire sauce
For the batter:
Preheat the oven with a 9 inch skillet in it.
Put the flour in a bowl with a generous pinch of salt and beat in the eggs until you have a thick paste. Gradually whisk in the flour until you have a lump free batter. Leave to stand for half an hour.
Transfer the batter to a jug. Remove the skillet from the oven and add a teaspoon of lard. Set this over a high heat and add a quarter of the batter, swirling it round so it coats the base of the pan. Immediately return to the oven and cook for 5 minutes, then remove, flip over and cook for 5 minutes more. Remove from the oven and allow to cool and soften slightly before filling.
For the meat:
I’m not sure what cut you want to use for this, but just a simple sirloin works well. So does butterflied flank/bavette, steak. I imagine around 100g per person for a wrap.
Make sure the steak is room temperature. Mix the mustard powder and peppercorns with a teaspoon of salt and rub all over the steak. Heat a griddle until it is too hot to hold your hand over and grill the steak for 1-2 minutes on each side depending on how you want it. Remove from the griddle and leave to rest for 5-10 minutes before slicing it thinly. Add any resting liquid to the gravy.
For the onion gravy:
Heat the butter in a large saucepan and add the onions. Add a little water, then partially cover and saute for a few minutes until the onions have softened. Turn up the heat and remove the lid, and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour.
Sprinkle in the flour and stir to combine. Add the stock gradually, around 100ml at a time, stirring well between each addition, until it is all incorporated. Season with salt and pepper and add Worcestershire sauce. Bring to the boil, then turn down and simmer for around 10 minutes until slightly reduced. Keep warm until you are ready to use.