Made using Sunday roast or Christmas leftovers, our Yorkshire pudding wraps are the perfect way to avoid food waste and create something delicious. Perfect for Monday lunches or Boxing Day dinners, they incorporate all the trimmings of the beloved roast dinner whilst still offering something fun and fresh for the whole family.
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Servings
2 people
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Serves
For the sheet pan, we used one that was 45cm x 35cm
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Preheat the oven to 200°c (fan).
Pour the oil into the baking sheet and place in the oven to heat while you prepare the batter/fillings.
In a large mixing bowl/jug, whisk together the eggs and milk before adding the plain flour and seasoning to create a smooth, loose batter.
Place the batter in the fridge to chill for 10 mins while you prepare your fillings.
Assemble your fillings for the wrap so that they are ready to go when it is fresh out the oven.
Once the batter has had 10 minutes chilling and the oil has had time to heat up, pour the batter into the sheet tray creating an even layer.
Return to the oven and bake for 20-25 minutes until puffed up and golden. (This is also a good time to reheat any fillings that you want to include)
Remove the wrap from the oven and allow to cool slightly before flipping and transferring to a chopping board.
Divide the wrap into 2, add your fillings and roll up tightly.
Cut each wrap in half and serve warm with hot gravy.