The Yorkshire Pudding Wrap

The Yorkshire Pudding Wrap


For the pudding wrap:
  • 110g plain flour (3/4 cup)
  • 1/4 tsp salt
  • 1 large free range egg
  • 250ml milk (1 cup plus 2 tsp)
  • oil to cook
You will also need:
  • 1/2 pound of cooked roast beef, sliced thin and heated
  • a quantity of leftover cooked vegetables, heated (carrots, swede, parsnips, onions, cabbage, peas, etc.)
  • 2 TBS horseradish sauce
  • 1 TBS grainy mustard
  • salt and pepper to taste
  • leftover beef gravy, warmed


  1. Whisk all of the ingredients for the pudding wrap together in a bowl until smooth.  Let stand at room temperature for 10 minutes while you preheat the oven to 220*C/ 425*F/ gas mark 7. 
  2. You will need a jelly roll tin, approximately 12 inchs by 17 inches.  Pour a quantity of oil into the pan, about 1 1/2 TBS.  Put the pan in the oven to heat.  Once the oil has heated pour in the yorkshire pudding batter and return the pan to the oven.  Cook for 20 to 25 minutes until risen and golden brown.
  3. Have ready a clean tea towel the size of the pan.
  4. Warm your roast beef, gravy and vegetables.
  5. When the pudding is done remove it from the tin, flipping it onto the tea towel. Roll it up tighly from the short end, and leave it for a few minutes.  Unroll and then cut it in half crosswise so that you have two pieces of pudding  12 inches by 8 1/2 inches in size.
  6. Spread each piece with 1/2 of the mustard and horseradish sauce., followed by the thinly sliced beef, warmed vegetables and a bit of gravy drizzled on top.  Roll up and serve. Pass some extra gravy on the side if desired.

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