Recipes / International dishes / Savory Cakes

Yorkshire Pudding Wrap with Chicken and Vegetables

Name: Yorkshire Pudding Wrap with Chicken and Vegetables
Total time: 95 min
Yield: 1 servings
Cuisine: United Kingdom
Ingredients: 35 g all purpose flour; 1 large chicken egg; 50 ml unsweetened oat milk; half a tablespoon of cooking oil; 50 g roast chicken or shredded poached chicken breast; 25 g carrot cut into matchsticks; 25 g red cabbage finely shredded; 20 g boiled sprouting broccoli or broccoli; 2 thin slices of roast potato; 4 tablespoons gravy; 2 teaspoons homemade tropical fruit jam; salt and ground black pepper

International dishesSavory CakesUnited Kingdomabout 50 minutes, including 15 minutes resting the batter and 30 minutes baking

This Yorkshire pudding wrap gives a puffed, hollow shell rolled around a filling of chicken and vegetables. The shell is chewy and airy at once, wrapped around a hot filling and gravy.

The hardest part is pressing the shell flat into a sheet without tearing it. The oil in the tin has to be smoking hot before the batter goes in, or the shell will not climb. A common slip is opening the oven partway through, letting the heat escape so the pudding sinks and never comes back up.

This batch weighs about 638g, at roughly 109 calories per 100g.

Nutrition (this recipe makes 1 serving)

109.4kcal

6.6gprotein

3gfat

1.1gsugar

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 1 serving. This wrap is 1 serving, cut in half so it is easier to hold. Dip it in the hot gravy and eat it while the shell is still warm.

Ingredients for the batch

35 g all purpose flour
1 large chicken egg
50 ml unsweetened oat milk
half a tablespoon of cooking oil
50 g roast chicken or shredded poached chicken breast
25 g carrot cut into matchsticks
25 g red cabbage finely shredded
20 g boiled sprouting broccoli or broccoli
2 thin slices of roast potato
4 tablespoons gravy
2 teaspoons homemade tropical fruit jam
salt and ground black pepper

Method

Cook the tropical fruit jam: blend 176g of tropical fruit flesh (mango, pineapple and banana as you like) until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the fruit to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of jam, of which this dish uses 2 teaspoons, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
Whisk 35g of all purpose flour, 1 large chicken egg and 50ml of unsweetened oat milk until smooth and glossy, season with a little salt and black pepper, then rest the batter for 15 minutes.
Heat the oven to 220 degrees C. Put half a tablespoon of cooking oil into a shallow round baking tin and heat it in the oven for 10 minutes.
Take the tin out, quickly pour in the batter to about halfway up the sides, and return it to the oven for 20 minutes until the shell has puffed up and turned golden brown.
While it bakes, warm 50g of shredded chicken, 25g of carrot matchsticks, 25g of finely shredded red cabbage, 20g of boiled sprouting broccoli and 2 thin slices of roast potato.
Take the shell out and let it cool for a few minutes, then press it flat into a sheet with a rolling pin.
Spread 2 teaspoons of tropical fruit jam over the surface, then lay the chicken and vegetables evenly on top.
Roll it up tightly, cut it in half and serve with 4 tablespoons of hot gravy.

Tips

Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
If the jam runs thin, spread it in two thin passes, or keep it back to stir into a glass of tea.
A full 15 minute rest gives the batter a higher rise and a lighter chew.
The oven door stays shut for the first 20 minutes, since escaping heat makes the pudding sink.
Press the shell while it is still warm. Once fully cool it turns brittle and cracks as it rolls.
The filling changes with whatever is in the refrigerator, and boiled broccoli stands in easily for sprouting broccoli.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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