OK, so there’s nothing Mexican about these bad boys (though you could add some spices to the beans), but you get the drift.
It’s a really fun mash-up for a weekend morning. Puffy Yorkshire pud, filled with all the fixings of an English breakfast: crispy bacon, beans, hash browns, mushrooms.
You can make the puds the day before, wrapping them well in cling film. This recipe makes one large burrito for a hungry bod or for two to share.
Ingredients
For the Yorkshire pudding:
- 100g plain flour
- 3 large free-range eggs
- Large pinch of salt
- 225ml milk
To serve:
- Baked beans
- Crispy bacon
- Cooked sausages
- Grilled or fried mushrooms
- Cooked hash browns
- Your favourite sauce
Method
1. The majority of the fillings for your burrito will cook at the same time as your Yorkshire pud. So first, you may want to get a tray in the oven with your sausages, hash browns and mushrooms (the bacon can be added 8-10 minutes before the end of cooking time). Pop the beans, ready, in a pan on the hob.
2. Set your oven to 220C, and pour around 3 tbsp oil into the bottom of a roasting tin.
3. Whisk together the flour, eggs and a little milk until smooth, then carefully pour in the remaining milk. Allow the batter to sit for a few minutes.
4. Pour the batter into your prepared tin and cook for 30-35 minutes until risen, golden and crunchy at the edges. Take it out and allow it to cool a little, pressing down the puffy edges.
5. Chop and spoon in your fillings (we like to add a splash of brown sauce too), roll up, and tuck in!
