Roast dinner Yorkshire pudding wraps

Jazz up your roast dinner leftovers by wrapping them burrito style in our game-changing, light-as-a-feather, chive-flecked, giant Yorkshire pudding. Recipe supplied by Instant Pot.

Ingredients

• 1 x 20cm/8” cake tin
• 90g flour
• 1 pinch salt
• 20ml water
• 2 eggs
• 80ml full-fat milk
• 2g fresh chives, thinly sliced
• Oil for the tin

Serving Suggestions

• Roast beef, horseradish, roast potatoes (reheated until crisp), leftover green veg (we used Brussel sprouts, and sautéed greens). Add mustard if desired.
• Sautéed mushrooms or nut roast, Vortex crispy chickpeas (lightly oiled, Air Fry on 205°C for 6 mins), roast potatoes, roasted butternut, sauce of choice (a plant-based white sauce, or salsa verde is lovely here).
• Roast chicken, stuffing, gravy, cauliflower cheese, honey-roasted carrots broccoli – all reheated in the Vortex Air Fryer (grill on 205°C for 4 mins).
• Roast lamb, mint sauce, minted peas, mixed roasted veggies, rosemary roast potatoes.
• No Roast leftovers? No problem! Cook some sausages and serve with mustard mayo (1Tbso Dijon +2 Tbsp mayo) and buttery sautéed cabbage.

Method

1. Add the flour and salt in a bowl and make a well in the middle.
2. Add the water,  eggs, and milk and whisk the batter until no lumps remain. Then mix in the chives.
3. Place the batter into the fridge to rest for as long as you can. Resting the batter is an important step as this will yield ever loftier results the longer the batter sits. 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 then set aside to keep warm while you cook the Yorkshire pudding wraps.
4. Drizzle your sponge tin with oil until it covers the base of the tin in a 1mm layer. Place the oiled tin into the basket of the Instant Vortex Air Fryer. Select Air Fry, set the temperature to 205°C and the time to 8 minutes. Press Start and allow the air fryer to preheat with the cake tin inside. When prompted, open the drawer and pour exactly half of your batter into the heated cake tin.
5. Cook the Yorkshire pudding until deeply golden and puffy. Once cooked remove the hot Yorkshire pudding wrap from the cake tin with tongs, then set aside to keep warm. Add a little more oil to the cake tin, then repeat the cooking process with the remaining batter.
6. Once both pudding wraps are cooked, load them up with your favourite leftovers, roll up and serve immediately.

Tips for the puffiest pudding

• Rest time: The single most important step. Resting the batter will increase the rise of the puddings, and lead to a tastier and more complex final flavour. Aim for a few hours minimum if you can, or let them sit for up to three days for gravity defying pudding.
• Warm vs cold batter: A personal choice. Room temperature batter will yield tall, crispy puddings with a hollow core. Cold batter will create denser puddings with a pronounced cup.
• Preheat your cake tin and oil for a great puff.