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Yorkshire Pudding Wrap with Beef Gravy Dip
Essential Cuisine

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Yorkshire Pudding Wrap with Beef Gravy Dip

Yorkshire Pudding Wrap with Beef Gravy Dip
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


For the batter:

300g plain flour

16g Essential Cuisine Beef Stock Mix

8 beaten free range eggs

500ml full fat milk

Beef dripping

For the gravy:

1 litre tepid water

75g Essential Cuisine No 1 Beef Gravy Mix

Caramelised onions (optional)

For the beef:

5x 200g British Sirloin steaks

Essential Cuisine Beef Stock Mix, to season

Freshly ground pepper

Beef dripping

Horseradish sauce

Pickles to garnish


  • Put the flour and Essential Cuisine Beef Stock Mix into a large bowl, whisk in the eggs till you have a thick paste. Gradually mix in the milk until you achieve a smooth batter. Rest for half an hour.
  • Put the water into a suitable saucepan, whisk in the Essential Cuisine Beef Gravy Mix, bring to the simmer whisking constantly, cook for 5 minutes and keep warm. Stir in the caramelised onions if required.

  • Heat oven to 200 degrees C. place in a 23cm ovenproof frying pan to heat through.

  • Remove the hot pan and add a little beef dripping, place on a high heat and pour in 1/10th of the batter mix from a jug until it coats the pan base. Return to the oven for 5 minutes, then remove and flip, cook for another 3 minutes. Continue till 10 wraps are cooked, keep warm in a very low oven.

  • Season the steaks with the stock powder and pepper, pan fry on a high heat in. the beef dripping until rare. Allow to rest and keep warm, add any juices to the gravy.

  • To make the wraps, crisp up the puddings on a hot griddle, place 1/10th of the sliced Sirloin on each one, then spread with horseradish. Continue with all the wraps.

  • Then serve with pickles and an individual pot of gravy for dipping.
From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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