Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Stovies
The great Scottish way with leftover roast: floury potatoes and onion stoved slowly in beef dripping and stock until they collapse into a soft, savoury mass, shot through with shreds of cold roast beef. Traditionally eaten with oatcakes and pickled beetroot.
Method
- Peel 280 g of floury potatoes and cut them into rough 2 cm chunks — uneven pieces are wanted, as the small ones break down and thicken the dish while the larger ones hold. Peel and thinly slice 1 small of onion.
- Melt 1 tbsp of beef dripping in a small heavy-based pan over a low heat. Add the sliced onion and cook gently for 8 minutes, stirring, until soft and pale gold but not browned.
- Tip in the potato chunks and turn them through the fat and onion for 2 minutes so every piece is coated. Season with 0.25 tsp of salt and 0.25 tsp of black pepper.
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495kcal
23gprotein
63gcarbs
17gfat
10gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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