Try our yorkshire pudding wrap recipe, then check out our yorkshire puddings, vegan yorkshire puddings and Christmas leftovers recipes.

How to make the perfect yorkshire pudding wrap: cook's tips

  • Chilling the batter overnight allows the starches to swell, creating a smoother, crispier yorkshire pudding. The cold batter also reacts with the hot oil, giving a better rise
  • Don’t be tempted to open the door during cooking, as this will allow the steam to escape and may deflate your yorkshire puddings
  • This recipe uses leftovers from a roast chicken dinner, but these can be swapped out for beef, lamb or pork and their trimmings – it will be equally delicious

How to store yorkshire pudding wrap: Best eaten straightaway but will keep chilled in an airtight container overnight.

How to serve yorkshire pudding wrap: Serve with a warm bowl of gravy for dipping.

Yorkshire pudding wrap recipe


  • 140g plain flour
  • 4 eggs, lightly beaten
  • 200ml whole milk
  • 50ml vegetable oil
  • 6 tbsp cranberry sauce
  • 400g left-over roast chicken, shredded
  • 200g leftover cooked sage and onion stuffing, crumbled
  • 200ml chicken gravy


  • STEP 1

    Whisk together the flour, eggs, milk and a pinch of salt in a jug until well combined. Chill overnight.

  • STEP 2

    The next day, heat the oven to 220C/200C fan/gas 7. Pour the oil into a large baking tray (roughly 20cm x 30cm x 5cm) and put in the oven to heat up for 3-5 mins or until starting to smoke. Whisk the chilled batter until smooth, then carefully pour it into the tray and cook for 25-30 mins or until golden, risen and crisp. Leave to cool slightly.

  • STEP 3

    Warm the left-over chicken and stuffing in the microwave until piping hot, or bake on a small tray for 5-6 mins in the oven after the yorkshire pudding is cooked.

  • STEP 4

    When the yorkshire pudding is cooked and cool enough to handle, tear open the sides to flatten. Spread the cranberry sauce over the base, then evenly fill with the chicken and stuffing. Wrap up tightly from the longest side closest to you, then cut into four pieces and serve with a bowl of hot gravy alongside for dipping.

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