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The Yorkshire Pudding Wrap

Right when this corona virus was just beginning and we were all just starting to be afraid that it would spread to the UK, I had my last Chiropracter visit in Chester city.  We always treated ourselves to a lunch afterward on our walk back to the bus station.  Usually at a different place each time. 

On that day we decided to treat ourselves to a Yorkshire Pudding Wrap at one of the hot sandwich shops in downtown Chester.  I remember feeling very paranoid about germs at the time. It wasn't a nice feeling.  That was the last time we went anywhere. It was the 5th of March.  The rest is history.  We did enjoy our sandwiches however. They were very good indeed.

The ones we had on that day were turkey ones, with stuffing, cranberry sauce, etc.  I decided to recreate them in our home today using what I had in the house.  Leftover roast beef, leftover roasted vegetables, peas, leftover gravy, etc.

I cut my regular recipe for yorkshire pudding down in size and baked it in a jelly roll tin.  Because it was spread out quite a bit, it didn't rise quite as high, which is what I wanted.  I rolled it up in a clean tea towel as soon as I took it from the oven for a few minutes to soften it and make it a bit more pliable for wrapping purposes. This worked very well.

I then cut it half crosswise to make two smaller wraps.  I spread each half with a quantity of horseradish sauce and grainy mustard and then I started layering.

First heated roast beef.  You want to cut it very thin for this purpose. You can season it a bit with some salt and pepper if you like.

Onto that I layered on the leftover and heated cooked veg that I had.  Roasted potatoes, cut into smaller bits, roasted parsnips, carrots, cabbage . . . baby peas, roasted onions . . .

Just use what vegetables you have.  You don't need a lot really, just a tiny bit of each scattered over your roast beef . . .

A bit of gravy got drizzled on top and then I rolled them up tightly.  In town you can eat these in a parchmen wrapper and yes they are messy.

Here at home, we ate them on plates, with knives and forks and some homemade coleslaw on the side, coz  . . . that's how we roll. 

Of course there was extra gravy for drizzling over top.  You just have to have some gravy drizzled over top.  Just look at that tender roat beef, those crispy roasted potatoes, parsnips, peas  . . .  carrots . . . 

It was nigh on impossible to eat these out of hand.  We didn't even try . . .instead we gobbled them up with knives and forks.

There were little utterances of glee in between mouthfuls  . . .  and why not. These were delicious!

Yield: 2

The Yorkshire Pudding Wrap

The Yorkshire Pudding Wrap

Leftovers from a roast dinner, heated and wrapped in a flattened yorkshire pudding.  Scrumptiously tasty!


For the pudding wrap:
  • 110g plain flour (3/4 cup)
  • 1/4 tsp salt
  • 1 large free range egg
  • 250ml milk (1 cup plus 2 tsp)
  • oil to cook
You will also need:
  • 1/2 pound of cooked roast beef, sliced thin and heated
  • a quantity of leftover cooked vegetables, heated (carrots, swede, parsnips, onions, cabbage, peas, etc.)
  • 2 TBS horseradish sauce
  • 1 TBS grainy mustard
  • salt and pepper to taste
  • leftover beef gravy, warmed


  1. Whisk all of the ingredients for the pudding wrap together in a bowl until smooth.  Let stand at room temperature for 10 minutes while you preheat the oven to 220*C/ 425*F/ gas mark 7. 
  2. You will need a jelly roll tin, approximately 12 inchs by 17 inches.  Pour a quantity of oil into the pan, about 1 1/2 TBS.  Put the pan in the oven to heat.  Once the oil has heated pour in the yorkshire pudding batter and return the pan to the oven.  Cook for 20 to 25 minutes until risen and golden brown.
  3. Have ready a clean tea towel the size of the pan.
  4. Warm your roast beef, gravy and vegetables.
  5. When the pudding is done remove it from the tin, flipping it onto the tea towel. Roll it up tighly from the short end, and leave it for a few minutes.  Unroll and then cut it in half crosswise so that you have two pieces of pudding  12 inches by 8 1/2 inches in size.
  6. Spread each piece with 1/2 of the mustard and horseradish sauce., followed by the thinly sliced beef, warmed vegetables and a bit of gravy drizzled on top.  Roll up and serve. Pass some extra gravy on the side if desired.

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator

I couldn't finish mine actually.  Mitzie didn't mind. My loss was her gain. She loves a good roast dinner, minus the onions and the potatoes!  Do yourself a favour the next time you have leftovers from a roast dinner and make yourselves some of these delicious wraps!  They are Mmm ... Mmm ... Good!

Marie Rayner
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Levain Bakery Oatmeal Raisin Cookies

I keep seeing Levain Chocolate Chip Cookies all over InstaGram.  They look fabulous and one day I am going to try them.  The recipe is on a blog called A Bountiful Kitchen, which is owned by Si Foster.  Si and her husband are doing Missions in Spain at the  moment for our church. (Just like Todd and I did a few years ago, except we didn't get to go to Spain.)

Interestingly enough Si's son in law did his Mission here in the UK several years back.  He was one of my favourite Missionaries, Elder Eliason.  I know I say that about them all!  You know how much we love feeding them.

Cody and his wife Brook were here in Chester last summer for a couple of days with their son George.  What a cutie pie George is.  Brook is the owner of the very popular blog, Female Foodie. I think eating and cooking good food runs in the family!

So anyways, I kept seeing these Levain Chocolate Chip Cookies all over IG, all attributed to Si's page.  I took a gander and thought hmm . . .  dare I?  And then I spied her Levain Bakery Oatmeal Raisin Cookies, and that did it.  Resistance was futile.  I am a connoisseur of Oatmeal Cookies.

I adore Oatmeal Cookies.  Besides they didn't take as much flour as the Chocolate Chip ones.  The Levain Baker is a NYC Bakery that is well known for its cookies.  People line up around the block for one of their cookies.  And save it to say, they are EXPENSIVE!  I have never had one, but now I feel like I have coz these Oatmeal Raisin Cookies of Si's are AMAZING!

And a whole lot cheaper.  Mine were not as tall as Si's. They did flatten out a bit, but boy oh boy, are they yummy! Each cookie weight a whopping 6 ounces (175g).  That's pretty close to half a pound!

If you want to learn more about these cookies and get the North American measurements, you will have to check out Si's page.  I wouldn't want to step on any toes.   She also has a lot of hints and tips for making them the best cookies ever, so do check them out.

I am only posting my British measurement adaptation here, which I am thinking is a.o.k.

These cookies are as huge as a baby's head.  Seriously. The recipe only makes 9 big beautiful, delicious cookies.

Mine didn't end up as tall as hers did.  I'm not sure why.  (Check hers out.)  But they are incredibly tasty!

Crisp on the outsides . . .   chock full of oats . . .  chewy almost brownie-like in the middles . . .

I send some to my next door neighbor. She is always getting us bread and  milk.  She can't do enough for us and she won't take anything in return, but I have found that she doesn't mind me baking things for her and her son, so . . .  yeh, I sent half over to them.

She died and went to heaven.  Seriously. If you are looking for a wicked indulgence, this is the one you want to try.  Especially if you love Oatmeal Cookies!

Levain Oatmeal Raisin Cookies

Levain Oatmeal Raisin Cookies

Yield: makes 9 HUGE cookies
A recipe from Bountiful Kitchen. These cookies are enormous and incredibly moreish. I am only putting the British Conversions here, you will need to visit A Bountiful Kitchen to get the North American equivalents in measurements.


  • 240g unsalted butter, cut into bits
  • 250g soft light brown sugar
  • 95g granulated sugar
  • 2 large free range eggs
  • 385g of plain flour
  • 40g cornflour
  • 115g old fashioned oats
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 265g raisins


  1. Preheat the oven to 220*C/425*F/ gas mark 7.  Line several baking trays with baking paper.
  2. Cream the butter and both sugars on low  with an electric whisk until very well blended. No butter bits should be visible.  Beat in the eggs, one at a time.  Whisk together the flour, cornflour, soda, oats, salt and cinnamon. Add to the creamed mixture and mix on low until the flour disappears. Mix in the raisins.
  3. Using a pair of kitchen scales measure out amounts of 170g and drop onto the prepared baking sheets leaving plenty of space in between. I did five on one baking sheet and four on the other. Try not to compact the dough, it should be high and quite rough looking.
  4. Bake for 6 to 7 minutes until the cookie is barely set and yet golden on top.
  5. Remove from the oven and leave on the baking sheets for an hour to set up.  Store in an airtight container

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Created using The Recipes Generator

Another thing I liked about these is that they don't use any vanilla.  I am low on Vanilla and am not sure when I can get more, so I am rationing it!  Anyways, you need to bake these cookies if only once in your lifetime.  (Be warned however, when you taste one, you will want them more than once!)  Sorry about that! 

Marie Rayner
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