Yorkshire pudding wrap

Serves: 4

Time: 40 minutes

INGREDIENTS

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

METHOD

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

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 it 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.

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.

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.

Recipe credit: Olive Magazine