OK, I'll admit it. I'm one of them. But this recipe maximises on those failings because the Yorkshire pudding shouldn't really have risen in order for it to work properly.
It's a brilliant way to use up the leftovers from a roast dinner and make them into something special, if a bit unusual.
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For the pancake mix
4 oz plain flour
4 floz milk
¼ tsp baking powder
1 Mix up all the ingredients and put them in the fridge for 20 minutes
2 Line a tray with greaseproof paper or oil it. The tray should be as flat as possible to avoid encouraging the mix to rise
3 Put into a hot oven and bake for 15-20 mins. After taking it out, dose liberally with salt and pepper and allow to sink down. A flat Yorkie is the aim of the game here.
For the filling
1 large potato, peeled and grated
2 carrots grated
4 oz swede grated
1 big onion, finely sliced
1 The filling is essentially a sort of coleslaw without the mayo. Mix it altogether then fry it in a large, hot pan with olive oil. After about 15 mins, drain it and set it aside.
For the sauce
4 oz crème fraiche
4 oz hard cheddar (ideally Scottish)
1 tbsp horseradish
Whisk all the ingredients together
1 Bring the tray with the flat Yorkie back. Spread a good about of horseradish all over it.
2 Take a bouquet of watercress and pick the leaves off. Sprinkle the leave all over the top of the Yorkie like confetti. Save the stalks of the watercress.
3 Once the veg is caramelised, put it in a colander and add the beef jerky so the two can give each other their flavours
4 Spread the veg and beef jerky mix all over the Yorkie
5 Take the sauce and splatter on top of the veg in a Jackson Pollock manner
6 Carefully, roll up the Yorkie like a Swiss roll using cocktail sticks to secure it if necessary (but don't forget to take these out before you bake it)
7 Sprinkle a little grated cheese on the top. You've basically got yourself a big British enchilada.
8 Bake in the oven for 20 mins, then slice and serve with a big green salad, a glass of red wine and some Burt Bacharach on in the background.