Ingredients
150g plain flour
3 eggs
300ml full-fat or semi-skimmed milk
2 tbsp vegetable oil
50g frozen peas
100g kale leaves
2 tbsp horseradish sauce
1 tbsp English mustard
200g leftover roast beef slices
100ml beef gravy
Method
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Whisk the flour, eggs and milk together with a pinch of salt until smooth. Cover and rest for 30 mins (or chill in the fridge overnight).
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Heat oven to 220C/200C fan/ gas 7 and put a large pan of salted water on to boil. Heat the oil in a large roasting tin in the oven for 10 mins. Once hot, pour in the batter and cook for 25 mins or until puffed up and golden.
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Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.
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When the pudding comes out of the oven, remove from the tin, flatten with the back of a large metal spoon and halve lengthways. Spread 1 tbsp horseradish over each half, followed by the mustard, beef slices, peas, kale and gravy. Wrap up and serve.
