Turn roast dinner leftovers into amazing Yorkshire pudding wraps.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • British

    Leftover Yorkshire Pudding Wraps

    Recipe Information

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    60g Plain Flour

    150ml Semi Skimmed Milk

    4 Medium Eggs


    200g left over or ready sliced cooked Beef, Lamb or Chicken

    200g left over Vegetables – or sliced Red Onions, Spinach leaves and Carrot ribbons

    Sunflower Oil


    23cm Round Shallow Baking Tin


    Preheat the oven to 220c/425F/Gas Mark 7.

    Mix the flour, eggs, milk and salt together to make the batter.

    Pour a little oil in the tin and heat in the oven.

    Pour a quarter of the batter into the tin.

    Bake in the oven for about 8 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 4 wraps.

    Divide the meat and vegetables on the Yorkshire pudding wraps and roll over - secure with a toothpick.

    Reheat in the oven for 10 mins.

    Serve immediately.

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