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Yorkshire Pudding Wraps

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


Discover how to make the best Yorkshire pudding wrap. Also, learn about the history of Yorkshire pudding. Many Yorkshire pudding wrap ideas for filling.


  • 20ml (4 tsp) vegetable oil
  • 140g (5oz) flour
  • 4 eggs
  • 200ml (7fl oz) milk
  • Salt and pepper, to taste


  1. Preheat the oven to 230°C/fan 210°C/gas mark 8.
  2. Drizzle 5ml (1 tsp) of oil into a 20cm pan or nonstick baking dish and place in the oven to heat through.
  3. Tip the flour into a large bowl and beat in the eggs until smooth.
  4. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot pan from the oven.
  5. Pour a quarter of the batter into the pan and swirl it around until the whole surface is covered.
  6. Place the pan back in the oven and cook for 5 minutes or until starting to brown on the edges.
  7. Remove the pan from the oven and flip the pudding and bake for another 5 minutes or until cooked.
  8. Serve immediately. Arrange leftover roast meat and vegetables in the center of the wrap and drizzle with gravy and jelly to complete the meal. Enjoy!


  • You can use more than one pan at a time to shorten the cooking process.
  • After cooking the Yorkshire pudding wraps you can cool them and freeze for up to 1 month.
  • Category: Main
  • Cuisine: British


  • Serving Size: 1 serving
  • Calories: 257
  • Sugar: 2.8 g
  • Sodium: 87 mg
  • Fat: 10.4 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 29.6 g
  • Fiber: 1 g
  • Protein: 10.9 g
  • Cholesterol: 168 mg