If you've never heard of Yorkshire pudding wraps before, they're about to change your life. The perfect meal for a Monday (or Sunday night), they allow you to make the most of whatever leftovers you have hanging around from your Sunday roast. Plus, they're super tasty
Whether you're working with roast beef, lamb or chicken, a handful of roasted potatoes or the odd selection of roasted veg, all you need to do is whip up one of these giant Yorkshire puddings – or make the most of one you have leftover – wrap it all up and you're away. Follow the steps below and we'll offer a full refund if you're not overwhelmingly satisfied.*
*This is a joke, no refunds allowed unfortunately. Not that we expect you'd want one, anyway.
- Special thanks to Aldi for sharing their recipe with us
Yorkshire pudding wraps
- Plain flour, 60 grams
- Semi skimmed milk, 150 millilitres
- 4 medium eggs
- Leftover beef, lamb or chicken
- Leftover vegetables
1. Preheat the oven to 220ºC/425ºF/Gas Mark 7.
2. Mix the flour, eggs, milk and salt together to make the batter.
3. Pour a little oil into the tin (we find a non-stick sandwich cake tin best) and heat in the oven. Once heated, pour a quarter of the batter into the tin.
4. Bake in the oven for about eight mins until risen and golden – you don’t want them too crisp otherwise they wont roll up. Remove and put to one side. Repeat with the rest of the batter to give you four wraps.
5. Divide the meat and vegetables on the Yorkshire pudding wraps and roll over - secure with a toothpick.
6. Reheat in the oven for 10 mins.