Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roast beef Yorkshire pudding tacos

British 20 Mins Prep · 25 Mins Cook

Preheat the oven to 240°C, highest gas mark.
In a bowl, whisk together the eggs and milk. Whisk the flour and ½ tsp salt together in a separate bowl. Whisk the egg-milk mixture into the flour until you have a smooth batter. Let the batter rest for at least 30 minutes while you prepare the filling.
Add 1 tablespoon of oil to each compartment of a large 6-hole muffin tin. Place the tin in the oven for 15-20 minutes until the oil is very hot. Carefully pour the batter into each compartment, filling it about halfway. Bake for 15 minutes before lowering the oven to 180°C, gas mark 4. Continue baking for an additional 10-15 minutes until the puddings are puffed up and golden brown.
Using a mandolin, thinly slice the cabbage. Combine the cabbage with the vinegar, sugar and salt in a bowl. Toss well. Set aside for at least 15 minutes to pickle.
To make the sauce, juice the lemon into a small bowl. Add in the sour cream, wholegrain mustard, salt and pepper.
Once the Yorkshire puddings are ready, remove them from the oven and allow to cool slightly. Fill each Yorkshire pudding with the roast beef, pickled cabbage and rocket. Drizzle over the sauce.
Arrange the filled Yorkshire puddings tacos on a platter and serve immediately.