Yorkshire pudding wrap

Yorkshire pudding wrap

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(16 ratings)

Prep: 15 mins Cook: 25 mins plus resting


Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal895
  • fat37g
  • saturates10g
  • carbs78g
  • sugars12g
  • fibre5g
  • protein60g
  • salt2.4g
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  • 150g plain flour
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml full-fat or semi-skimmed milk
  • 2 tbsp vegetable oil
  • 50g frozen peas
  • 100g kale leaves



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 2 tbsp horseradish sauce
  • 1 tbsp English mustard
  • 200g leftover roast beef slices



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 100ml beef gravy



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…


  1. 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).

  2. 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.

  3. Meanwhile, tip the peas and kale into the boiling water and cook for 2-3 mins until tender. Drain well and season.

  4. 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.

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Comments, questions and tips

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Joanne Davey's picture
Joanne Davey
2nd Mar, 2018
Thank you for the recipe Chelsie Collins, I love these wraps! I have extra batter so im going to making pancakes later with that.
Brian 44
11th Feb, 2018
This was great way to enjoy any combination of meat/veg/gravy you like and will definitely being doing more in the future.
19th Jan, 2017
Made this for tea on Sunday and it is amazing and very filling. I used spinach instead of kale. Delicious. Oh and we poured the gravy over the wrap as we like a lot of gravy.
8th Jan, 2017
I saw this picture and wondered why there something green protruding from the wrap, so looked at the recipe. Kale? Really? And horseradish? No-one who is going to eat a roast dinner wrapped in a yorkshire pudding is going to want anything as healthy as kale anywhere near it. Slice some roasties in there and a few baton carrots and you're talking. I'm thinking the roast chicken version with sage and onion stuffing and cranberry sauce might be a good alternative though.
jburton's picture
30th Apr, 2017
No-one??? erm speak for yourself we eat very healthily and i would love to try this i would leave out the horse radish as i dont like it and besides what difference does it make whether the yorkshire is wrapped around it or next to it the filling is still what you would have with a roast dinner
8th Jan, 2017
I want to try this but have no idea what size tin to use to get two decent wraps. The recipe doesn't state anything except large roasting tin....Not much help. Tin too big and I'll end up with pancakes, too small and there won't be enough pud to wrap..Help!
Caroline Hire_GF
16th Jan, 2017
Thanks for your question. That's a very good point. We used a 40cm x 30cm tin and will add this to the recipe.
18th Jan, 2017
Thank you for the reply, I'm now going to get on and make this, it sounds scruumy
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