The most recent video posted on one of my favorite youtube channels (Scott Rea Project) depicts the making of what Scott states is a trendy new thing in London eateries: the Yorkshire pudding wrap.
He first makes a big sheet of Yorkshire pudding in a flat baking tray. Then he cooks up some steak and vegetables, and rolls up the carved steak and vegies and some gravy in a rectangle of Yorkshire pud. This looks fantastic to me and I mean to try making some with some tri-tip steak I have in the freezer.
U.K. Dopers, are you seeing this new dish in any of your restaurants?
They served it at a food festival a few weeks ago in York. Was quite popular (long queues), but I can’t imagine it being all that easy to eat, considering the gravy factor.
The farmers market in Hampstead makes them. I had the roast chicken dinner one last weekend…chicken, squash puree, little roasted potatoes, stuffing, gravy and cranberry sauce, folded over and grilled like a panini. It was awesome. It was my stand-in for Canadian Thanksgiving since I went to a movie that night and left hubby with pasta leftovers!
The idea of a pudding wrap sounds good, though the particular variant in that video turns me off.
But the ones I’m seeing searching for it, with a vegetable selection I’d more associate with pudding (carrots, green beans) and keeping the sauce to the gravy (gravy+mustard sounds gross, although they both go well with beef alone, and what even is the grey stuff he’s adding in the video - a different variety of mustard?), as well as more meat…yeah, those look good.
Knowing Scott Rea, the gray stuff was drippings. He’s an old-school British cook and loves him some fat. He also heavily promotes Colman’s mustard over “that rubbishy Dijon”.
Yeah, looks like cabbage he’s rolling up in there. I think I’d prefer some baby spinach leaves, and a good bit more beef.
What you guys call Yorkshire pudding, we call popovers (although yours is made in a large pan, and we make ours in small cups). Either way, this sounds awesome. What took so long for someone to think of this?
Despite being aware that the English invented a language they cannot speak, and knowing that British “pudding” means desert in English, I expected Yorkshire pudding to be American pudding.
Assuming you’re still in Aberdeen, Jacks steakhouse does one on a sunday and a couple of other places have had them for popups.
They’re ok, but to be honest more of a gimmick than anything else. The yorkshire pudding gets soggier as time goes on, so it’s more akin to a crepe than than a YP by the time you’re halfway into it.
