Yorkshire Pudding Wraps Recipes

YORKSHIRE PUDDING WRAPS

Steps:

• Preheat the oven to 230°C/fan 210°C/gas mark 8.
• Drizzle 5ml (1 tsp) of oil into a 20cm pan or nonstick baking dish and place in the oven to heat through.
• Tip the flour into a large bowl and beat in the eggs until smooth.
• Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot pan from the oven.
• Pour a quarter of the batter into the pan and swirl it around until the whole surface is covered.
• Place the pan back in the oven and cook for 5 minutes or until starting to brown on the edges.
• Remove the pan from the oven and flip the pudding and bake for another 5 minutes or until cooked.
• Serve immediately. Arrange leftover roast meat and vegetables in the center of the wrap and drizzle with gravy and jelly to complete the meal. Enjoy!

YORKSHIRE PUDDING WRAP

Steps:

• 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).
• 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 (40cm x 30cm approx) in the oven for 10 mins. Once hot, pour in the batter and cook for 25 mins or until puffed up and golden.
• Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.
• 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.

YORKSHIRE PUDDING

Steps:

• Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
• If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
• Preheat oven to 400 degrees F (205 degrees C).
• Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.