Yorkshire Pudding Wraps

Making Yorkshire Pudding Wraps

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1. Whisk the eggs, flour, milk and salt until smooth and leave for 20 minutes. Heat the oven to 220°C / 430°F.

   Mark done Start 20 min timer

2. Divide the oil among 4 wide, shallow holes of a tin or 4 small round tins and heat in the oven for 5 minutes until smoking.

   Mark done Start 5 min timer

3. Pour in the batter, shut the door and cook for 25 minutes without opening it.

   Mark done Start 25 min timer

4. Warm the gravy. Spread each pudding with horseradish, fill with beef and rocket, and fold. Serve with the gravy.

   Mark done

Tips for Making Yorkshire Pudding Wraps

• Rest the batter before cooking.
• Heat the oil until it smokes.
• If your oven runs hot, check at 20 minutes.
• Do not open the door while they rise.

What to Serve with Yorkshire Pudding Wraps

• Roast vegetables
• Extra gravy
• Pickled red cabbage
• Mustard

Leftovers and Storage

Best eaten at once. Cooked puddings keep in the fridge for 1 day; crisp in a hot oven.

Yorkshire Pudding Wraps FAQ: Common Questions

Yorkshire Pudding Wraps Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.