Last modified on:
Many moons ago, I had my first Yorkshire pudding wrap at a street food vendor, and decided to try making it for myself. Now, years later, a Yorkshire pudding wrap is about as regular as a roast dinner on our meal plan.
The beauty of a Yorkshire wrap is that you can switch up the filling, depending on what you’ve got in your fridge or freezer. Our go-to filling is leftover roast chicken, stuffing, and gravy.
I’ve been cooking for over 35 years, and for a family of five for over 27 years, so I don’t tend to measure quantities – I just add a bit of this, a bit of that, and take the “that looks about right” approach. I’ll explain how to make Yorkshire puddings using that approach below.
So, let’s get on and make England’s answer to the Mexican burrito.
Ingredients (with prices)
- Plain Flour – £0.70
- 2 eggs – £1.75 for 6
- Milk – £1.20 2 pints
- Large chicken – £5.75
- Sage & onion stuffing – £0.45
- Chicken gravy – £0.73
- Sliced potatoes – £1.32, 2kg bag
Total: £11.90, this may be cheaper if you have some of these items in your store cupboard.
Serves: Two
For these extra large, stretchier Yorkshire puddings, I initially used a BBC Good Food recipe, but as time has gone on, it’s evolved into habit. The BBC recipe only feeds two, so if you’re feeding a family you’ll need to scale the recipe up. Double it for four people, halve it for one. Add half to the standard recipe for three. It’s just maths, baby. Our by-eye recipe below makes four Yorkshires.
For the ingredients, to keep costs down, use what you’ve already got in the cupboard. If you’ve recently made mashed potatoes, whether for a shepherd’s pie or as a side for chicken chasseur, then you’ll probably have some spuds leftover to use as a filling in your yorkies.
Most people have plain flour in their cupboards (for wrap-style yorkies, you won’t want to use self-raising flour as you want them flat so you can fill them). If you’ve made brownies, cake, or biscuits at any point, chances are there’s half a bag of flour laying neglected behind some tins.
To make sure these Yorkshire puddings have the right amount of space to spread out, I cook them in cake sandwich tins. You can use a smaller tin, but be aware you’ll be limited on the amount of filling you can pack into it.
You can make these in advance and preheat when you dish up your dinner. You can also freeze them for future use.
If you’re just after making the Yorkshire puddings, jump to step five then skip to step seven.
Method
Step 1
Preheat your oven to 200C. Place chicken in a roasting dish and cover with tin foil, then place in the oven for around two hours.
Step 2
Making your stuffing using the instructions on the box. Spread it into a heatproof dish and put aside, ready to place into the oven later.
Step 3
Peel and slice your potatoes, place these into a saucepan filled with water.
You could swap sliced potatoes for mini roast potatoes. In this instance, there’ll be no need to parboil, just put them into the oven when there’s one hour left on the chicken timer.
Step 4
After 45 minutes of the chicken being in the oven, put the potato saucepan on a medium to high heat for 5-10 minutes. The potatoes don’t need to be soft all the way through, but the very edges (1-2mm) of the spuds will start to go translucent. That’s enough. Once parboiled, strain away the water. Meanwhile, drizzle an oven tray with oil, then place the spuds on top. Stick the tray in the oven with the chicken.
Step 5
By eye, measure out a small pile of plain flour in a bowl, then crack in two eggs and a splash of milk.
Compared to normal, Sunday roast dinners, you need to make the mixture a bit thinner as these yorkies need to be flat. Once mixed and lump-free, leave to one side for about 30 minutes.
Step 6
When there’s 15 minutes left on your chicken timer, put the stuffing into the oven and turn the potatoes over.
Step 7
Next, drizzle some oil into your cake sandwich tins and place them into the oven. Once the oil is hot, remove the tins from the oven then pour in enough Yorkshire pudding mix to cover the bottom of each tin.
Place them in the oven for 20 minutes, or until the edges have risen and turned golden. If you’ve got four cake tins and heaps of oven space, do all four at once. If you’ve only got one, do one at a time. You can always reheat later.
Step 8
At the two hour mark, take your chicken, potatoes, and stuffing out of the oven. Put the Yorkshire wraps back in to warm them up.
Slice the chicken then shred.
Step 9
Make your chicken gravy as per packet instructions, but make sure it’s nice and thick.
Step 10
Now it’s time to assemble!
Layer each Yorkie with shredded chicken, potatoes, and stuffing, then slather with chicken gravy. Just remember, the more gravy you add, the messier eating will be.
Step 11
Enjoy!
Beware: Your family will want you to make these again and again and again.
Any leftover chicken can be used in sandwiches the next day, or added to an omelette. Leftover potatoes can he layered onto a stew to make a hotpot. There’ll be no leftovers from this dinner, don’t you worry.
