Last week I applied to be a food writer with Domestic Sluttery and to my complete surprise I made the shortlist! I spent all weekend prepping my entry for the final submission but unfortunately, I didn’t get it. Not wanting to let a good recipe go to waste, I’m going to share it here instead!

Who doesn’t love a Sunday Roast? What I don’t love is prepping all the meat and veg in order to eat delicious said Roast. And sometimes, I don’t even want to wait until Sunday to have one. That’s where this glorious concoction comes in! All the trimmings of a roast dinner sandwiched between a fluffy wedge of Yorkshire Pudding. Slices of leftover roast beef (you could even use minute steak/sausages/roast chicken as a replacement) and peppery Rocket leaves all smothered in red wine caramelized onions. Let’s get snacking!

For the Yorkshire Pud:

  • 140g of plain flour
  • 4 eggs
  • 200ml of milk
  • An obscene amount of vegetable/sunflower oil

For the Red Wine Caramelized Onions:

  • 1 large red onion
  • A glass of red wine
  • A tablespoon of balsamic vinegar
  • A tablespoon of sugar
  • Sprigs of thyme (optional)

To Make the Yorkshire Pudding:

  1. Preheat the oven to 230C. In a roasting tray, pour the oil to cover the bottom- about 1cm’s worth. This Yorkshire pud will be HUGE.  Put the tray in the oven to heat up, it’s time to mix up the pudding batter!
  2. In a bowl, mix the flour and 4 eggs together.
  3. Pour in the milk, bit by bit, and whisk until the batter is as smooth as a Botoxed forehead.
  4. The next step is the most satisfying- I like my cooking with a bit of danger! Carefully remove the hot oily tray from the oven, pour the batter in and pop back in for 20 minutes.

While that cooks, let’s crack on with the caramelized onions! 

Making the Red Wine Caramelized Onions:

  1. Slice up a whole red onion and fry in a pan with a knob of butter.
  2. As they brown, pour in a glass of red wine and stir.
  3. Drink some of the red wine.
  4. Let the onions bubble away for 2 minutes. If you wish to add some thyme, add it to the pan now.
  5. Add a tablespoon of balsamic vinegar and a tablespoon of sugar and let it reduce- about 4 minutes on a high heat.


Remove the tray of giant Yorkshire pudding and cut into quarters. On each ‘sheet’ of pudding, layer it with the roasted beef, rocket leaves and sticky caramelized onions. Fold it in half, stick a skewer in it to hold together or just get stuck in!


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