Take your Sunday roast to the next level with a Yorkshire pudding wrap! Delicious roast lamb, crispy potatoes, vegetables and gravy wrapped in a Yorky pud is the ultimate in comfort food.
The Yorkshire pudding wrap became a social media sensation recently when the BBC posted a video of it being prepared at The York Roast Co. The video now has over 16 million (!) views and people queuing outside the café to get their hands on one.
The video – and several online articles – caught my eye too and I decided I simply HAD to recreate the Yorkshire pudding wrap recipe at home. After all my son is a Yorkshire pudding fanatic – usually ignoring the rest of his roast and sneaking as many on his plate as he can manage. By the way if you are not familiar with Yorkshire puddings, they are similar to popovers or Dutch baby pancakes – essentially a pancake batter cooked in a preheated greased muffin tin.
Making the Yorkshire pudding wrap is really easy. You cook the batter in a skillet or oven-safe frying pan for about 10 minutes until nicely golden. The pudding doesn’t rise up like it usually would if cooked in a Yorkshire pudding pan (or muffin tin), instead it is flat and resembling a large pancake.
I filled my wraps with slow-roasted rosemary lamb, crispy potatoes, some token vegetables and plenty of gravy and YES it was freakin’ delicious. Essentially this is Sunday roast in a wrap or ‘Brexit kebab’ to quote my husband. You could replace the lamb with roast chicken or beef – as long as you have plenty of gravy to go with it, anything goes.
As for the roast lamb it is definitely the easiest roast you will ever make – and possibly the most delicious. It also comes with its own gravy… “You just don’t know, because you have to MAKE gravy, it doesn’t come!” is probably my favourite quote from the Odd Couple, but sorry Felix this one sort of comes with build-in gravy. The stock, wine, meat juices and vegetables create the most delectable gravy that only needs a little thickening with some cornflour before serving.
By the way if you forgot to make roast potatoes in the excitement of preparing everything else, simply pop some baby new potatoes in the microwave for about 8 minutes then roast them in the oven. They will become lovely and crispy but only need a fraction of the time to cook.
So what do you say, Are you ready to reinvent your Sunday roast? Tag me on Instagram if you make any of my recipes and make my day!
Slow Cooked Leg of Lamb
For the roast lamb
- 2.2 kg | 4 ½ lbs bone-in leg of lamb
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 4 rosemary sprigs , separated into small pieces
- 4 garlic cloves sliced
- 500 ml | 2 cups hot chicken stock
- 250 ml | 1 cup red wine (white wine can also be used)
- 8 carrots halved
- 4 celery sticks roughly chopped
- 2 red onions roughly chopped
- 250 ml | 1 cup hot chicken stock (if needed)
- 2 tsp cornflour (cornstarch) diluted in 2 tbsp cold water
- 12 new potatoes
- 2 tbsp olive oil
- 2 tsp mixed dried herbs
- 1 tsp garlic granules
- salt and freshly ground black pepper
Yorkshire pudding wraps
- Vegetable shortening , such as Trex, as needed
- 250 g | 9oz plain all purpose flour
- 2 large eggs lightly beaten
- 400 ml | 14fl oz whole milk
- 1 tsp salt
- Preheat the oven to 160C (Fan 140C). Set the rack to the lowest part of the oven, removing any racks above it.
- Rub the lamb with the olive oil and season generously with salt and pepper. Make a few incisions in the skin with a sharp knife and insert the garlic cloves and rosemary.
- Add the chopped vegetables to your roasting tin and pour in the wine and stock.
- Cover with a lid or tightly with foil and cook for 3 ½ hours. Uncover and cook for another 30 minutes or until the skin is nicely coloured.
- Transfer the lamb to a warm platter and tent with foil while you prepare the gravy and Yorkshire pudding wraps.
- Strain the pan juices into a pot and reserve the carrots to serve with the roast.Discard the rest of the vegetables.
- Top up with extra stock if needed. Stir in the cornflour and bring to a simmer on the stove. Reduce the heat and cook 10-15 minutes or until reduced.
- Transfer to a jug and place in the fridge or freezer. Skim any fat that rises to the top then strain again before transferring to a gravy boat. Serve warm.
Easiest Roast Potatoes
- Incrase the oven temperature to 220C/430F. Pierce the potatoes a few times with a sharp knife, place in a bowl and microwave for 8 minutes.
- Add the olive oil to a roasting pan then throw in the potatoes. Season with salt and pepper and scatter with the herbs and garlic granules. Shake the pan so the potatoes are coated.
Yorkshire Pudding Wraps
- Put the milk in a bowl, add the eggs and beat together briefly to combine.
- Sift flour and salt over the bowl then use a balloon whisk to combine the flour into the liquid ingredients. Start the centre of the bowl and slowly increase your motion outwards until you have a thin batter (like crepe batter). Cover the bowl and leave for an hour at room temperature or up to three hours in the fridge.
- Preheat the oven to as hot as it will go. Add vegetable shortening to a small cast iron skillet and place in the oven for 5 minutes to heat up.
- Working quickly and carefully because the pan will be SUPER HOT, pour enough batter to cover the base of the pan. It should sizzle when it hits the hot skillet!
- Return to the oven and cook for 8-12 minutes or until the wrap is golden and slightly puffed up. You can reduce the oven temperature slightly (should be at least 220C/430F).
- Repeat until you have used all the batter, adding more oil/shortening each time and allowing it to get hot before cooking the next wrap. You should have enough batter for 6-8 wraps or up to 20 large Yorkshire puddings.
- To assemble the Yorkshire pudding wrap, carve your lamb. Add a little gravy over your wrap and top with the meat, reserved vegetables, potatoes and more gravy. Wrap tightly and ENJOY!