Yorkshire Pudding Wraps | Florette Salad | Make it unFloretteable

Prep
5 mins

Cooking Time

Cooking
20 mins

Serves 1

Classic Crispy

Ingredients

Serves: 1

1/2 cup flour

1/2 cup milk

1 egg

Cold roast beef

Leftover roast potatoes

Florette crispy salad

Sour cream

Horseradish sauce

Tbsp oil, dripping or lard

Method

Preheat your oven to 220c or gas mark 6.
To make the Yorkshire pudding batter, in a mixing bowl combine the egg with the flour before slowly adding the milk.
Season and set aside.
Heat your oil or fat in a solid (not loose bottom or springform) round cake tin for 5 minutes.
Pour in the Yorkshire pudding batter and cook for 12-18 minutes until risen and golden brown.
Mix the sour crème and horseradish sauce to your taste – we like an even mix for a creamy sauce with a bit of a kick!
Spread or dollop the horseradish cream over the Yorkshire pudding, layer up salad, beef and potatoes then season with salt and pepper.
Roll the wrap and cut in half – enjoy straight away or wrap in greaseproof paper to pop in the fridge and and save for later!

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