How do you make yorkshire puddings even more delicious? Turn them into a fluffy wrap! Try our Yorkshire Pudding Wrap loaded with juicy sausages, red onion chutney, stuffing balls and watercress.
Prep
15 min
Cook
25 min
Serves
2
Difficulty
Medium
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Ingredients
egg 3
plain flour 140 g
milk 300 ml
vegetable oil 2 tbsp
cumberland sausages 200 g
red onion chutney 2 tbsp
watercress 1 handful
stuffing mix 70 g
Method
Make the yorkshire pudding wraps
In a bowl whisk together the flour, eggs and milk with a pinch of salt. If you have time you can set aside the batter to rest for 30 minutes, or you can leave in the fridge overnight.
Preheat the oven to 220°C fan /200°C fan. Pour the vegetable oil in a baking tray (ours was 30cm x23cm) and pop in the oven. Whisk the chilled batter until smooth. When the oil is hot carefully remove the tray from the oven and pour the batter into it. Bake for 20 - 25 minutes until golden brown.
Transfer from the oven, remove the yorkshire pudding from the tray and flatten with the back of a spoon. Slice in half so that you have two wraps.
Make the stuffing balls
While the yorkshire pudding is cooking, make the stuffing balls. Mix together the stuffing mix with 200ml boiling water. Shape the stuffing into balls then bake in the oven for 15 minutes until golden brown.
Cook the sausages
Cook the sausages according to the packet instructions.
Wrap Up!
To assemble - spread each wrap with the onion chutney, then layer with the sausages, stuffing and watercress. Roll up and tuck in! Enjoy!
