Description
A delicious and comforting Yorkshire pudding wrap that combines the best of a traditional roast dinner into one fun, portable meal. Crispy, golden Yorkshire pudding encases shredded roast chicken, sage and onion stuffing, and tangy cranberry sauce, served with warm chicken gravy for dipping. Perfect for using up leftovers or for a hearty family treat.
Ingredients
Units
Scale
Yorkshire Pudding Batter
- 140g plain flour
- 4 eggs, lightly beaten
- 200ml whole milk
- 50ml vegetable oil
- Pinch of salt
Filling and Accompaniments
- 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 the mixture is smooth and well combined. Cover and chill the batter overnight to develop texture and flavor.
- Preheat the Oven and Oil: The next day, heat your oven to 220C (200C fan)/gas mark 7. Pour the vegetable oil into a large baking tray approximately 20cm x 30cm x 5cm, then place the tray in the oven to heat the oil for 3-5 minutes until it begins to smoke slightly. This ensures the oil is hot enough for a crisp and risen Yorkshire pudding.
- Cook the Yorkshire Pudding: Remove the tray carefully from the oven, whisk the chilled batter again until smooth, then quickly pour it into the hot oil. Return the tray to the oven and bake for 25-30 minutes until the pudding is puffed up, golden-brown, and crispy on the edges. Once cooked, allow it to cool slightly.
- Warm the Leftovers: While the Yorkshire pudding cooks or cools, warm the leftover shredded chicken and crumbled stuffing either by microwaving until piping hot or placing them on a small tray in the oven for 5-6 minutes.
- Assemble the Wrap: Once the Yorkshire pudding is cool enough to handle, gently tear open its sides to flatten it out into a large rectangular sheet. Spread the cranberry sauce evenly over the base. Then layer the warmed chicken and stuffing on top. Carefully roll the pudding from the longest edge closest to you, wrapping the filling inside tightly like a wrap.
- Serve: Cut the Yorkshire pudding wrap into four portions and serve it hot with a bowl of warm chicken gravy on the side for dipping, enhancing the comforting roast dinner flavors.
Notes
- This wrap is a fantastic way to transform leftover roast dinner components into an exciting and easy meal.
- Ensure the oil is very hot before pouring in the batter to achieve a light and crispy Yorkshire pudding.
- The batter tastes best after an overnight chill, but if short on time, let it rest for at least 30 minutes.
- You can substitute the chicken with turkey or any other leftover roast meat.
- For a gluten-free version, use gluten-free flour instead of plain flour.
Nutrition
- Serving Size: 1 wrap (1/4 of recipe)
- Calories: 698
- Sugar: 12.7 g
- Sodium: 1300 mg
- Fat: 33.7 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 22.0 g
- Trans Fat: 0 g
- Carbohydrates: 51.8 g
- Fiber: 4.6 g
- Protein: 44.6 g
- Cholesterol: 185 mg
