Roast Dinner Yorkshire Pud Wraps


  • 90 g plain flour
  • 1 pinch salt
  • 20 ml water
  • 2 egg
  • 80 ml full fat milk
  • 2 g fresh chives
  • Oil as needed
  • Add the flour and salt in a bowl and make a well in the middle.
  • Add the water, eggs and milk and whisk the batter until no lumps remain. Then mix in the chives. Place the batter into the fridge to rest for as long as you can. 30 Minutes before you are ready to cook, remove the batter from the fridge and allow it to come back to room temperature.
  • Gather your roast dinner fillings, and reheat them as needed in the air fryer (see Description) then set aside to keep warm while you cook the yorkshire pud wraps.
  • Drizzle an 8″ cake tin with oil until it covers the base of the tin in a 1mm layer. Place the oiled tin into the basket of the air fryer.
  • Select Air Fry, and set the temperature to 205°C / 400°F and the time to 8 Minutes. Press Start and allow the Air Fryer to preheat with the cake tin inside.
  • When prompted, Once hot, open the drawer and pour exactly half of your batter into the heated cake tin. Cook the Yorkshire pud until deeply golden and puffy (ignore when prompted to turn food.) Once cooked remove the hot Yorkshire pud wrap from the cake tin with tongs, then set aside to keep warm.
  • Add in a little more oil into the cake tin, then repeat the cooking process with the remaining batter. Once both pud wraps are cooked, load them up with your favourite leftovers, roll up and serve immediately.
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