The Yorkshire pudding wrap is a delicious and filling wrap, which you can stuff with whatever you feel like. Generally, I like to include a couple of parboiled vegetables for that crunch accompanied by some type of roast meat. This time, I have actually used the leftovers from the whole smoked turkey that I made earlier. This recipe is ideal for using up leftovers from a Sunday roast, and especially on Boxing Day when you’re sitting with a lot of meat and vegetables from the day before. I also like to sneak in a bit a sauce so the whole thing is not too dry. You can take this Yorkshire pudding wrap to work for a hearty lunch. Or, you can also pack these into your kids’ lunchboxes. Practical and delicious!
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yorkshire pudding wrap with circulon
Perhaps you have already heard of Circulon. The company is the leading producer of non-stick cookware since 1985. With more than 30 years of innovation and experience in this area, they know about gourmet cookware. Circulon’s cookware does not only possess the most efficient non-stick technology out there, but it is also dishwasher safe, and can be used on any type of stovetop, including induction. I can’t tell you how many times I’ve had my food stick to other so-called nonstick pans. At first, I thought it was really an issue of me applying too much heat in my cooking. However, I found out that it really does matter what pans you use. As you can see, I used Circulon pans for this Yorkshire pudding wrap. Check out the set of pans here.
As a result of the Ultimum Forged High Density pans, the Yorkshire pudding wrap didn’t stick to the pan and didn’t burn. Another advantage is that Circulon cookware have a non-stick surface not only on the inside but also on the outside. At first, you might think this would be unnecessary, but in fact it turns the tedious cleaning of the pan into child’s play! You can easily shove it in the dishwasher without a worry. If you think the non-stick surface is fragile though, you’d be wrong. Due to the unique and patented Hi-Lo non-stick system the pans can tolerate normal contact with cooking utensils. You can even put the pan in the oven at up to 240°C. So, make sure you look out for cookware marked with the Circulon logo. For more information, please visit Circulon’s homepage.
what is yorkshire pudding
The Yorkshire pudding is a very simple type of pastry. The batter consists only of milk, flour and eggs plus a pinch of salt. You can make it in pretty much any size that you desire using either a frying pan, baking pan or even a muffin tray. The muffin tray is actually useful if you want to make portion sized Yorkshire puddings for your next Sunday roast. In order to make the Yorkshire pudding wrap, you’ll need a frying pan or round baking dish. I am not sure if you’ve noticed, but there is a reason why I am making a wrap out of the Yorkshire Pudding. If you follow the news, you must have noticed that there is a massive online craze on serving the traditional Yorkshire0 pudding with a twist. The principle is simple. Just change the shape of Yorkshire Pudding to be able to wrap a roast dinner around it. In this case, I used the leftover smoked turkey and vegetables.
history of the yorkshire pudding
We don’t know the exact origin of the Yorkshire pudding or precisely when it was invented. The first recipe appeared in a book in 1737 and back then it was known as a Dripping Pudding, due to the way it was prepared. The batter would be poured into a tray and placed in the oven underneath a roast. In the process the fat and juices were caught, instead of it all going into a dripping tray.
It was later renamed Yorkshire pudding and took on a from more similar to the puffy style we know today. Back in the old days though, the Yorkshire pudding was normally with gravy as the first course of a dinner, to ease guests’ hunger. Essentially this was the host’s way of saving money because consequently the guests would have less room left over for the more expensive ingredients such as meat. In poorer families it was not uncommon to have the pudding by itself with only some grave to soften it up. Nowadays we mainly enjoy the Yorkshire pudding as a side for roast meat, especially as part of a traditional Sunday roast.
Now for my Yorkshire pudding wrap I used some of the leftovers from my smoked turkey and a bit of vegetables. Don’t worry though, you don’t need to smoke a turkey before creating this dish. You can actually use pretty much any type of filling you want. The batter for the Yorkshire pudding is relatively neutral in flavour. So, the filling will determine the flavour of the dish. I personally like to keep the connection with the traditional Sunday roast and use some sort of meat and vegetable combination. The brilliant thing is that you can use up some of your leftovers with this recipe. If you had roast beef last night you can cut some up and use that. If you prefer turkey or chicken, then just go with that. For my turkey wrap, I used carrots and broccoli that I lightly parboiled to still keep the crunch in there. You could also use parboiled cauliflower or fried mushrooms. It really depends on your taste and what you have in the fridge to play with, which makes it such a versatile recipe. Be creative and enjoy!
The Yorkshire pudding wrap can be served for lunch. However, if you want something more substantial at dinner time, I would actually recommend serving it with some oven baked potato wedges or roast potatoes. You can add some gravy or dressing to make it less dry. Try my ranch dressing for example, which goes really well with potato wedges. Other recipes that might inspire you:
What else would go fabulously with Yorkshire pudding and meat leftovers? Well, chutney of course! To celebrate its rebrand, The English Provender Co. is giving away a selection of their delicious chutneys and pickles to one reader. These indulgent chutneys and pickles are an essential accompaniment to any respectable cheese board this festive season and the company’s newly revamped jars with colourful watercolour graphics make them a beautiful additions to your dinner table. Entering is easy, just follow the instructions below.
Competition Question: What would you fill your Yorkshire Pudding Wrap with?
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Yorkshire Pudding Wraps
Prep 30 minutes
Cook 10 minutes
Total 40 minutes
Author: Michelle Minnaar
- 20ml (4 tsp) vegetable oil
- 140g (5oz) flour
- 4 eggs
- 200ml (7fl oz) milk
- Salt and pepper, to taste
- Preheat the oven to 230°C/fan 210°C/gas mark 8.
- Drizzle 5ml (1 tsp) of oil into a 20cm pan or nonstick baking dish and place in the oven to heat through.
- Tip the flour into a large bowl and beat in the eggs until smooth.
- 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.
- Pour a quarter of the batter into the pan and swirl it around until the whole surface is covered.
- Place the pan back in the oven and cook for 5 minutes or until starting to brown on the edges.
- Remove the pan from the oven and flip the pudding and bake for another 5 minutes or until cooked.
- 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.
Serving Size 1 serving
Amount Per Serving
% Daily Value
Total Fat 10.4g
Saturated Fat 2.9g
Total Carbohydrates 29.6g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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P.S. I received the Circulon pans. All opinions are my own.