Yorkshire Pudding Wraps I saw a picture the other day of roast beef in a Yorkshire Pudding wrap and thought I'd give it a try sometime. The problem is that all advice I can find on how to make yorkshire puddings well points at making them rise and crisp, which probably wouldn't be great for making a wrap.

My thoughts are to make it with a slightly higher egg content by proportionally reducing the amount of milk but thought I'd pass it by this site to see what people think.

I saw the image here:
The way I found that works is:


make a normal Yorkshire pudding batter mix.
heat some oil (medium heat) in a large frying pan and turn on the grill to medium heat.
treat the Yorkshire mix as a pancake - pour it into the pan, and cook until lightly browned on each side.
once both sides are browned, pop the pan under the grill - this will cause the pudding pancake to start to rise and brown further. once one side is done, flip it and repeat.
when you remove the pan from the grill, the pudding will start to deflate - it is soft enough to use as a wrap !