How to make Yorkshire Pudding wraps and 10 amazing filling ideas

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.

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.

Tips for a good Yorkshire pudding

• The oven has to be hot. Heat the dish and oil first before putting the batter in. The oil should be smoking hot when you pour in the batter
• 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.

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.

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

Check out my sweet Yorkshire Pudding recipes, fillings and sauce accompaniment post for alternative batter ideas.

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

Print

Yorkshire pudding wraps

Go street food and casual with your yorkshire pudding and making filled 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?

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