Non-VegetarianYorkshire cuisine Street Food

Yorkshire Pudding Wrap

Name: Yorkshire Pudding Wrap
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Yorkshire
Ingredients: 140 g Plain flour; 4 large Eggs; 200 ml semi-skimmed milk; 0.5 tsp Fine sea salt; 4 tbsp Vegetable oil; 350 g cooked roast beef; 150 g sage and onion stuffing; 300 ml beef gravy; 2 tbsp horseradish sauce

Tender roast beef, savoury stuffing, and rich gravy rolled tightly inside a giant, golden Yorkshire pudding.

🇬🇧United Kingdom· Yorkshire and the Humber

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Medium
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

140 g Plain flour — sifted
4 large Eggs — at room temperature
200 ml semi-skimmed milk — cold
½ tsp Fine sea salt — for batter seasoning
4 tbsp Vegetable oil — or beef dripping
350 g cooked roast beef — thinly sliced
150 g sage and onion stuffing — cooked and crumbled
300 ml beef gravy — rich and thick
2 tbsp horseradish sauce — or English mustard

Equipment

•baking tray
•mixing bowl
•whisk
•small saucepan
•greaseproof paper

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 32 g
carbs: 48 g
fibre: 3 g
protein: 34 g
calories: 620 kcal

Instructions

1
Preheat your fan oven to 200°C and place two large baking trays inside to heat thoroughly.
2
Whisk the plain flour, eggs, milk, and salt together in a bowl until smooth and lump-free.
3
Let the batter rest at room temperature for fifteen minutes to relax.
4
Carefully divide the vegetable oil between the hot trays, tilting to coat the base evenly.
5
Pour half the batter onto each tray, spreading it quickly into a wide, even rectangle.
6
Bake for twelve to fifteen minutes until puffed and golden, but still pliable enough to roll.
7
Warm your sliced roast beef, prepared stuffing, and rich beef gravy in separate pans on the hob.
8
Transfer each hot Yorkshire pudding onto a large sheet of greaseproof paper.
9
Spread a little horseradish sauce over the pudding, then lay down the warm beef and stuffing.
10
Drizzle with two tablespoons of warm gravy, then roll tightly using the paper to help.
11
Slice each rolled wrap diagonally in half and serve immediately with remaining gravy for dipping.

Chef's tips

Do not overbake the giant Yorkshire pudding or it will become too crisp and crack when rolled. Resting the batter ensures a tender, stretchy texture. Using greaseproof paper makes rolling the hot pudding much easier and cleaner.

Ingredient substitutions

cooked roast beef → roast chicken or roast pork
vegetable oil → beef dripping for richer flavour
horseradish sauce → apple sauce or English mustard

Storage

Best eaten freshly rolled, but unfilled cooked puddings can be kept chilled in an airtight container for one day.

Reheating

Warm the unrolled pudding on a baking tray in a fan oven at 180°C for three minutes until warm and pliable.

Common mistakes to avoid

•Baking the pudding too long until crisp, causing it to snap rather than roll.
•Adding too much gravy before rolling, which makes the pudding tear and leak.
•Pouring batter into cold oil, preventing the pudding from rising properly.

Serving suggestions

Serve with a small ramekin of extra hot beef gravy for dipping.Pair with a side of crispy roast potatoes and buttered peas.Wrap in foil to eat on the go just like traditional market stall wraps.