Yorkshire Pudding Wrap Recipes

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YORKSHIRE PUDDING WRAPS



Yorkshire Pudding Wraps image

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

Provided by Michelle Minnaar

Categories     Main

Time 40m

Yield 4

Number Of Ingredients 5

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

Steps:

  • 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!

Nutrition Facts : ServingSize 1 serving, Calories 257 calories, Sugar 2.8 g, Sodium 87 mg, Fat 10.4 g, SaturatedFat 2.9 g, Carbohydrate 29.6 g, Fiber 1 g, Protein 10.9 g, Cholesterol 168 mg

YORKSHIRE PUDDING WRAPS



Yorkshire pudding wraps image

Yorkshire puddings make the perfect wrap for rare sirloin steak and onion gravy. We are salivating at the thought.

Provided by The Hairy Bikers

Categories     Light meals & snacks

Yield Serves 5

Number Of Ingredients 19

150g/5½oz plain flour
pinch salt
4 free-range eggs, beaten
250ml/9fl oz milk
1½ tbsp beef dripping or lard
25g/1oz butter
2 large onions, thinly sliced
2 bay leaves
dollop yeast extract, such as Marmite
25g/1oz plain flour
600ml/20fl oz beef stock
few thyme sprigs
dash Worcestershire sauce
salt and freshly ground black pepper
1 tsp mustard powder
1 tsp crushed black peppercorns
1 tsp salt
500g/1lb 2oz sirloin steak, at room temperature
sauerkraut and pickles, to serve

Steps:

  • To make the batter, put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Cover and leave to stand for 30 minutes.
  • Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan.
  • To make the gravy, heat the butter in a large saucepan and add the onions. Add 2 tablespoons of water, then partially cover and cook for a few minutes until the onions have softened. Turn up the heat, remove the lid and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour. Add the bay leaves, yeast extract, sprinkle in the flour and stir. Add the stock gradually, around 100ml/3½fl oz at a time, stirring well between each addition, until it is all incorporated. Add the thyme, season with salt and pepper and add the Worcestershire sauce. Bring to the boil, then turn down the heat and simmer for around 10 minutes until slightly reduced. Keep warm until ready to use.
  • Meanwhile, transfer the batter to a jug. Carefully remove the frying pan from the oven, add 1 teaspoon of beef dripping and allow to melt. Set the pan over a high heat and add a fifth of the batter, swirling it round so it coats the base of the pan. Immediately return to the oven and cook for 5 minutes. Remove, flip over and cook for 3 minutes more. Remove from the oven and leave to cool and soften slightly. Repeat four times with remaining batter to create five wraps, keeping the cooked wraps warm in a very low oven.
  • To cook the steak, mix the mustard powder, peppercorns and salt in a small bowl and rub all over the steak. Heat a griddle pan over a very high heat until hot and griddle the steak for 1-2 minutes on each side, or to your preference. Remove from the griddle and leave to rest for 5-10 minutes before slicing thinly. Add any resting juices to the gravy.
  • To make the wraps, crisp up the Yorkshire puddings by placing them in a hot griddle pan for 1 minute on each side. Top each wrap with a fifth of the meat, pour over some gravy and fold it over. Repeat with the remaining four wraps and serve with the sauerkraut and pickles.

YORKSHIRE PUDDING WRAP



Yorkshire pudding wrap image

Take all the best bits of a roast dinner, and wrap it in a fluffy, indulgent Yorkshire pudding wrap. This takes weekend comfort food to a whole new level

Provided by Chelsie Collins

Time 40m

Number Of Ingredients 10

150g plain flour
3 eggs
300ml full-fat or semi-skimmed milk
2 tbsp vegetable oil
50g frozen peas
100g kale leaves
2 tbsp horseradish sauce
1 tbsp English mustard
200g leftover roast beef slices
100ml beef gravy

Steps:

  • Whisk the flour, eggs and milk together with a pinch of salt until smooth. Cover and rest for 30 mins (or chill in the fridge overnight).
  • Heat oven to 220C/200C fan/ gas 7 and put a large pan of salted water on to boil. Heat the oil in a large roasting tin (40cm x 30cm approx) in the oven for 10 mins. Once hot, pour in the batter and cook for 25 mins or until puffed up and golden.
  • Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.
  • When the pudding comes out of the oven, remove from the tin, flatten with the back of a large metal spoon and halve lengthways. Spread 1 tbsp horseradish over each half, followed by the mustard, beef slices, peas, kale and gravy. Wrap up and serve.

Nutrition Facts : Calories 895 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 60 grams protein, Sodium 2.4 milligram of sodium

QUICK AND EASY YORKSHIRE PUDDING



Quick and Easy Yorkshire Pudding image

A great, quick and easy recipe for Yorkshire pudding. Everybody loves 'em!

Provided by BLU_17

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 40m

Yield 12

Number Of Ingredients 4

3 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
  • Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
  • Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 9 g, Cholesterol 53.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 39.7 mg, Sugar 1.1 g

TRADITIONAL YORKSHIRE PUDDING



Traditional Yorkshire Pudding image

As legend has it, Yorkshire puddings were traditionally cooked in a pan of fat, at the bottom of a hearth, underneath a large piece of roasting beef. The smoky heat from the fire, along with all the other goodness dripping into the pan from the meat, must've made for quite a delicious pastry. Though limited by modern ovens, we can still come close to the original by using real rendered beef fat, without which you're just eating a popover.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 5

4 large eggs
1 teaspoon kosher salt
⅞ cup all-purpose flour
1 cup whole milk
¾ cup melted beef fat

Steps:

  • Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
  • Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
  • Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
  • Remove from the oven and fill each muffin cup halfway full with batter.
  • Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 8 g, Cholesterol 81.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 1.1 g

BANGERS & MASH YORKSHIRE PUDDING RECIPE BY TASTY



Bangers & Mash Yorkshire Pudding Recipe by Tasty image

Here's what you need: plain flour, salt, eggs, milk, vegetable oil, medium potatoes, butter, sour cream, milk, salt, pepper, fresh chive, onion, sausages, gravy, fresh chive

Provided by Matthew Cullum

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 ¾ cups plain flour
1 pinch salt
3 eggs
1 ¼ cups milk
vegetable oil
3 medium potatoes
1 tablespoon butter
3 tablespoons sour cream
¼ cup milk
salt, to taste
pepper, to taste
fresh chive
1 onion, chopped
2 sausages, quartered
1 teaspoon gravy
fresh chive, to garnish

Steps:

  • To make the Yorkshire puddings, sift the flour and salt into a large bowl and mix in the eggs and half the milk. Whisk until a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
  • Preheat oven to 220°C (425°F)
  • Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling. Turn the oven down to 200°C (400°F) and pour a tablespoon of Yorkshire pudding batter into each hole. Bake for 15 minutes or until risen and golden brown.
  • To make the mash, peel and slice three medium potatoes. Boil in salted water until soft. Drain, then add the butter, sour cream, and milk, and mash until smooth. Season with salt, pepper, and fresh chives.
  • To make the bangers, quarter two sausages and chop one onion. Fry the onion for two minutes, then add the sausages and fry both until cooked.
  • To assemble, add a teaspoon of gravy to the bottom of the Yorkshire pudding, then add the onions on top, then the mash and a sausage quarter. Sprinkle with more chives.
  • Enjoy!

Nutrition Facts : Calories 188 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

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