Try these 10 delicious and easy Yorkshire Pudding wraps

One of the favourite foods in our house is Yorkshire Pudding.  N would eat it with every roast given the chance but we usually stick with beef roast and Yorkshire pudding.  I hadn’t seen Yorkshire pudding as a street food until this autumn when we spotted a van at the Michaelmas fair in town.  It looks amazing all lit up, doesn’t it?  We were on a mission for fish and chips that day, but I wanted to try the Yorkshire pudding wraps at home.

yorkshire pudding wrap van

If you don’t know what Yorkshire pudding is, it’s a baked batter that puffs up.  Some people have it as an accompaniment, others cook them and put the meat and gravy inside them like a bowl.

Definition: noun

“a baked batter pudding typically eaten with roast beef.

Lots of people say they can’t make Yorkshire pudding but it’s not hard.  Small individual ones are great – although I think there’s more opportunity for those to go wrong.  I make one large one which works well.

yorkshire pudding wraps - Bubbablue and me

Tips for a good Yorkshire pudding

  • The oven has to be hot. Heat the dish and oil first before putting the batter in.
  • Follow a reliable recipe. I use Delia’s and increase the ingredients by 50% to fill my best dish (because Delia always underestimates her portions, we tend more towards Nigella’s)
  • Cook it hot and fast (our oven is fan assisted and Yorkshire only takes 30 minutes if I’m doing it alongside roast potatoes.
  • Use quality bakeware. Either cake or muffin tins (metal), or I use a glass pyrex dish.  Just make sure it can withstand the high temperatures and hot oil
  • If you find your Yorkshire pudding ends up skinny and flat rather than soft on the base and a bit fluffy, try using a  smaller dish.

yorkshire pudding

For making Yorkshire pudding wraps, use one large dish, and cut it up as needed. Don’t let it get too crispy up the sides because the crispier it is the harder to wrap. I chopped off the edges and stuck to using the base for these.

Always have your toppings ready because you want to eat the Yorkshire hot.  The only way cold Yorkshire pudding is acceptable is with fruit and ice cream (yes, sweet Yorkshire pudding is acceptable!).

Yorkshire pudding wraps make me think of autumn.  Of comfort food.  Wrap up warm in hats and scarves and make some for bonfire night. Just set out your toppings and let people serve their own, wrap them up in a bit of foil street food style to keep them warmer and held together.

Or they’d be perfect for a Monday night using up Sunday roast leftovers.

beef slices with horseradish

Why not try these perfect fillings for Yorkshire pudding wraps

  • Medium rare roast beef slices and a touch of horseradish (I’ll have mine with a bit of gravy instead of the horseradish)
  • Sausages and redcurrant gravy
  • Brie and cranberry sauce
  • Pesto and goats cheese
  • Cream cheese and smoked salmon
  • Breakfast Yorkshire with scrambled egg, bacon and sausage

Add whatever strips of veg you fancy – caramelised red onion, julienne of carrots or courgette or maybe sauted potatoes

Sweet versions:

  • Mascarpone and strawberries
  • Cherry pie filling and ice cream
  • Apple and blackberry
  • Golden syrup and ice cream

sweet toppings for yorkshire pudding wraps

cherry pie and mascarpone wrap

Remember to have your fillings ready and kept warm while you make the Yorkshire pudding itself.

beef yorkshire pudding wrap
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Yorkshire pudding wraps

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 110 g plain Flour
  • 2 Eggs
  • 110 ml Milk
  • 80 ml water
  • Salt / ground black pepper
  • 2 tbsp oil rapeseed or vegetable

Instructions

  1. Preheat the oven to 220C / Fan 200C

  2. Make a well in the flour in a mixing jug or bowl, gradually beat in the eggs

  3. Add the milk gradually, beating until it’s a smooth batter.

  4. Season with a pinch of salt and grinding of black pepper. (Add some herbs of choice if you want)

  5. You can leave to stand, I rarely leave for more than a few minutes. Put the oil into the baking dish then put on the middle shelf in the oven to heat up.

  6. Once the oil is hot, pour in the batter carefully and cook for around 30 minutes until golden brown, light and fluffy on the bottom and risen and a bit crispy on the sides. Don’t keep opening the over door to check otherwise it’ll keep sinking, but check after about 25 mins as you don’t want it to get too crispy and hard.

  7. Once cooked, remove from the oven, cut into 4 pieces, top with the filling, roll or wrap like a parcel and eat while still warm.

I’m looking forward to trying various different fillings… Not sure my OH would approve of this method of eating Yorkshire puddings, but I reckon kids would love it. Just watch out for gravy running down your arm!

What would you add to yours?

Hot Pink Wellingtons

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9 thoughts on “Try these 10 delicious and easy Yorkshire Pudding wraps

  1. This is such a fab idea! I love Yorkshire pudding but I’d never thought to make it into a wrap before. I tend to make mine in a muffin tin although the other week I think I put too much batter in each hole and ended up with some sort of Yorkshire pudding bun! They were still tasty but the definitely weren’t Yorkshire puddings 🙂 #SharingTheBlogLove

  2. I love yorkshire pudding and my mum would only ever have them with roast beef. But I now have them with every roast dinner, they are a must for me! I’ve never seen them as a wrap before, a great idea and definitely one for us to try this winter. Thank you for joining us at #SharingtheBlogLove

  3. Yorkshire pudding is one of my favourites! I’m with N – I would have had it with every roast, but my mum was a purist – roast beef only! But no-one makes them quite like my mum, so I’ll forgive her (and probably stopped me being hugely overweight as a child anyway) These sound wonderful – I’ve never heard of something like it before, I like the sound of brie and cranberry! Thanks so much for joining us at #SharingtheBlogLove

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