|250 ml||cake flour — sifted|
|5 ml||fresh parsley — chopped, optional|
|30 ml||vegetable oil|
|400 g||roast pork — or rump slices|
|Dijon mustard — or whole grain mustard|
|3||leeks — chopped and fried in butter|
|2||spring onions — chopped and fried in butter|
|1||garlic clove — chopped and fried in butter|
|a large handful||watercress|
|a large handful||baby spinach|
|crackling — sliced, optional (see tip)|
|gravy — to serve|
Beat the eggs, flour and milk together. Add the fresh parsley and whisk to form a smooth batter. Allow standing for 30 minutes. TIP You can use a stick blender or electric beater if you struggle to get a smooth batter with the hand whisk. Pour the batter through a sieve to make sure there are no lumps.
Preheat the oven. Pour the oil into a deep non-stick roaster (37 x 27cm) and heat in the oven for 5 minutes.
Carefully remove the hot roaster from the oven and quickly pour the batter into the hot oil. Put the pan back in the oven and bake for 25 minutes – no peeking! The Yorkshire pudding roulade should be risen, golden-brown and puffy.
Slip the cooked Yorkshire pudding roulade out of the pan onto a clean work surface and flatten slightly with a fork or the back of a large spoon.
Dot your favourite mustard over the surface, arrange the pork slices on top and spread the cooked leek mixture over the surface. Sprinkle with the fresh greens and roll the roulade tightly over the filling lengthways.
Serve the filled roulade in thick slices with crispy pork crackling and lots of gravy!
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