My hubby is a currently a Civil Engineering Student at UBC Vancouver and he just finished his first year at this school (4th year of his degree… :P). I wanted to do something special to commemorate all the hard work that went into this year, and of course it involved food. When my hubby and I went to London and Paris last spring we checked so many things off of our bucket list but one of things that was left unchecked was Yorkshire Pudding Wraps. I had heard about them on Facebook but it just never worked out to find them when we were across the pond. Instead we decided to make them when we got home…. Come this Sunday almost a year since we went to London and we finally checked this off our list. I used this recipe from BBC Good Food as a guideline.
If you aren’t familiar with a yorkshire pudding wrap, let me introduce you to this food gift. It is literally all the fixings of a roast beef dinner wrapped in a blanket that is the fluffy yet crisp, slightly oily yorkshire pudding. Let’s be honest, the only reason to make roast is so you have an excuse to stuff your face with yorkshire pudding. In other words, this is like a British Burrito and it is a beautiful thing.
- 150 g plain flour
- 3 eggs
- 300 ml milk
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp vegetable oil
- 3-4 slices of roast beef
- 2 tbsp mushy peas
- steamed carrots
- steamed broccoli
- potatoes (steamed, roasted, mashed.. WHATEVER )
Whisk all the ingredients together except the vegetable oil. Cover and let rest for at least 30 minutes.
Heat oven to 425. Once preheated add the oil to a 15" x 13 " pan for 10 minutes. Once hot, pour the batter into the pan and cook for 25 minutes.
Remove the yorkshire pudding from the oven and flip the pan over to transfer to cutting board. Flatten with the back of a big spoon. Cut pudding into the desired sizes for wraps. I cut mine into quarter ( in half length ways and then in half top to bottom).
Stuff that pudding with as much deliciousness as you can.