Recipe  

Turn roast dinner leftovers into amazing Yorkshire pudding wraps.

Serves: 4 people | Prep time: 15 minutes | Cooking time: 30 minutes

British | Main

Ingredients

• 60g Plain Flour
• 150ml Semi Skimmed Milk
• 4 Medium Eggs
• Salt
• 200g left over or ready sliced cooked Beef, Lamb or Chicken
• 200g left over Vegetables – or sliced Red Onions, Spinach leaves and Carrot ribbons
• Sunflower Oil

Extras

• 23cm Round Shallow Baking Tin

Method

1. Preheat the oven to 220c/425F/Gas Mark 7.
2. Mix the flour, eggs, milk and salt together to make the batter.
3. Pour a little oil in the tin and heat in the oven.
4. Pour a quarter of the batter into the tin.
5. Bake in the oven for about 8 mins until risen and golden – you don’t want them too crisp otherwise they wont roll up. Remove and put to one side.  Repeat with the rest of the batter to give you 4 wraps.
6. Divide the meat and vegetables on the Yorkshire pudding wraps and roll over - secure with a toothpick.
7. Reheat in the oven for 10 mins.
8. Serve immediately.