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For the Yorkshire Pudding:
150g plain flour
3 large eggs
300ml whole milk
Salt and pepper
2 tablespoons vegetable oil
For the Roast Potatoes:
4 large Scotty Brand Potatoes, peeled and chopped into chunks
2 tablespoons vegetable oil
Salt and pepper
For the Vegetables:
100g Scotty Brand Frozen Peas
2 medium carrots, peeled and chopped into chunks
For the Roast Beef and Gravy:
500g roast beef, sliced thinly
500ml beef stock
1 tablespoon cornflour
Salt and pepper
Preheat the oven to 220°C or gas mark 7.
In a large mixing bowl, sift the flour and add a pinch of salt and pepper. Make a well in the centre of the flour and add the eggs.
Whisk the eggs into the flour, gradually adding the milk to form a smooth batter.
Heat the vegetable oil in a large baking tin in the oven for 5 minutes.
Pour the batter into the tin and return to the oven. Bake for 20-25 minutes or until the pudding is risen and golden brown.
While the pudding is cooking, toss the chopped Scotty Brand Potatoes in the vegetable oil and season with salt and pepper. Spread the potatoes out in a roasting tray and bake in the oven for 30-35 minutes, turning once, until crispy and golden brown.
Boil the carrots and Scotty Brand Peas in a pot of salted water for 5-7 minutes or until tender. Drain and set aside.
To make the gravy, heat the beef stock in a saucepan until simmering. Mix the cornflour with a tablespoon of water and add to the stock, stirring constantly until the gravy has thickened. Season with salt and pepper to taste.
To assemble, add a layer of roast potatoes, followed by a layer of roast beef into the centre of the Yorkshire pudding. Spoon the vegetables over the beef and drizzle with the gravy.
Serve immediately, with any remaining gravy on the side. Enjoy your delicious Yorkshire Pudding Burrito!
