Yorkshire pudding wrap filled with BBQ brisket and onions

Yorkshire Pudding Wraps with BBQ Brisket

Soft, large Yorkshire puddings used as wraps, stuffed with slices of smoky BBQ brisket, onions and a drizzle of gravy or BBQ sauce. A Northern-style twist on roast dinner flavours.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 4 wraps

Ingredients Method Notes

Ingredients

For the Yorkshire pudding wraps

140 g plain flour
4 eggs
200 ml milk
Pinch of salt
4 tbsp vegetable oil for the tins

For the filling

400-500 g cooked BBQ beef brisket sliced or shredded
1 large onion thinly sliced
1 tbsp butter
1 tbsp oil
200 ml gravy or BBQ sauce or a mix
Salt and pepper

Method

Step 1

Heat the oven to 220 C (200 C fan). In a jug, whisk flour, eggs, milk and salt until smooth. Set aside to rest while the oven heats.

Step 2

Put 1 tbsp oil into each of four large round tins or a large muffin or roast tin, then place in the oven until very hot.

Step 3

Carefully pour the batter evenly into the hot tins and bake for 20-25 minutes until puffed and deep golden. Remove and keep warm.

Step 4

Meanwhile, gently reheat the brisket in a covered pan or foil packet on the BBQ or in the oven with a splash of gravy or water to keep it moist.

Step 5

In a frying pan, cook the sliced onion in butter and oil over medium heat until soft and golden. Season with salt and pepper.

Step 6

Warm the gravy or BBQ sauce.

Step 7

To assemble, place a Yorkshire pudding on a plate or board, pile brisket and onions down the centre, drizzle with gravy or sauce and fold or roll into a wrap.

Step 8

Serve immediately.

Notes

This is a great way to use leftover brisket from a previous low-and-slow cook.

You can add horseradish sauce or mustard for extra punch.