Description
This Yorkshire pudding wrap is a delicious way to enjoy all the best parts of a roast dinner wrapped in a crisp, fluffy giant Yorkshire pudding. Filled with leftover roast chicken, sage and onion stuffing, and cranberry sauce, it makes a perfect hearty meal served with hot gravy for dipping.
Ingredients
Scale
Batter
- 140g plain flour
- 4 eggs, lightly beaten
- 200ml whole milk
- 50ml vegetable oil
- Pinch of salt
Filling & Serving
- 6 tbsp cranberry sauce
- 400g leftover roast chicken, shredded
- 200g leftover cooked sage and onion stuffing, crumbled
- 200ml chicken gravy
Instructions
- Prepare the Batter: Whisk together the plain flour, lightly beaten eggs, whole milk, and a pinch of salt in a jug until well combined. Chill the batter overnight in the refrigerator to develop texture and flavor.
- Preheat Oven and Oil: The next day, heat your oven to 220°C (200°C fan or gas mark 7). Pour the vegetable oil into a large baking tray (approximately 20cm x 30cm x 5cm) and place it in the oven to heat for 3–5 minutes, or until the oil is just starting to smoke. This ensures a hot cooking environment for the Yorkshire pudding.
- Cook the Yorkshire Pudding: Whisk the chilled batter again until smooth, then carefully pour it into the hot oiled baking tray. Return the tray to the oven and bake for 25–30 minutes, or until the pudding is golden brown, risen, and crisp on the edges. Once cooked, remove from oven and allow it to cool slightly.
- Warm the Filling: While the Yorkshire pudding cooks or after it is done, warm the leftover shredded roast chicken and crumbled sage and onion stuffing either in the microwave until piping hot or bake them on a small tray in the oven for 5–6 minutes.
- Assemble the Wraps: Once the Yorkshire pudding is cool enough to handle, gently tear open the sides to flatten it into a large wrap. Spread the cranberry sauce evenly over the base. Then distribute the warmed chicken and stuffing mixture evenly over the cranberry sauce.
- Wrap and Serve: Roll up the Yorkshire pudding wrap tightly from the longest side closest to you. Cut the wrap into four pieces and serve each with a bowl of hot chicken gravy on the side, perfect for dipping.
Notes
- Wrap all the best parts of a roast dinner up in a crisp, fluffy, giant Yorkshire pudding, with gravy on the side for dipping.
- Chilling the batter overnight improves the rise and texture of the Yorkshire pudding.
- Heating the oil until smoking hot is key to achieving a crispy base and well-risen pudding.
- Leftover roast chicken and stuffing add great flavor and make this a perfect recipe for using up Sunday dinner leftovers.
Nutrition
- Serving Size: 1 wrap
- Calories: 698
- Sugar: 12.7g
- Sodium: 1300mg
- Fat: 33.7g
- Saturated Fat: 7.3g
- Unsaturated Fat: Approx. 20g
- Trans Fat: 0g
- Carbohydrates: 51.8g
- Fiber: 4.6g
- Protein: 44.6g
- Cholesterol: Approx. 165mg
