| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 2 |
| Cuisine | British |
| Diet | Other |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 1310 |
| Fat | 71.5g |
| Saturates | 22g |
| Protein | 86.9g |
| Carbs | 76.3g |
| Sugars | 12.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 230°C, gas mark 8.
2
Drizzle the oil into 2 x 20cm oven-proof pans and place in the oven to heat up, for approx. 10 minutes.
3
In a large mixing bowl, whisk together the flour, eggs, milk, a pinch of salt and mustard until smooth. Set aside.
4
Finely chop the chives and add to a small mixing bowl together with the sour cream, horseradish sauce, mayo, lemon juice and ¼ tsp of salt.
5
Pour the batter into the hot pans and return to the oven for 15 minutes or until puffed up and golden. Remove the Yorkshire puddings from the oven.
6
Spread 1 tablespoon of horseradish sauce over half of each pudding, followed by the onion chutney, rocket and roast beef slices.
7
Carefully roll up the burritos and serve.
