Yorkshire Pudding Wraps with Roast Chicken and Gravy

Preheat oven to 220°C (200°C fan/Gas Mark 7). Generously grease a large muffin tin or Yorkshire pudding tin with vegetable oil. Place the tin in the oven to heat up while you prepare the batter. The oil must be smoking hot.

In a large bowl, whisk together the flour and salt. Make a well in the center and crack in the eggs. Whisk the eggs, gradually incorporating the flour from the sides until you have a thick paste.

Slowly pour in the milk, whisking continuously until the batter is smooth and lump-free. Stir in 2 tbsp of vegetable oil. Let the batter rest for at least 15 minutes while the oven heats up and the tin gets smoking hot.

Carefully remove the hot tin from the oven. Working quickly, pour the batter into each of the prepared sections, filling them about two-thirds full.

Return the tin to the oven and bake for 25-30 minutes, or until the Yorkshire puddings have risen dramatically and are golden brown and crispy. Do not open the oven door during baking to prevent them from collapsing.

While the Yorkshire puddings are baking, prepare the roast chicken (if you are not using pre-cooked chicken). Rub chicken with vegetable oil and herbs. Roast at 200C for approx 1hr 15 mins, check is cooked through by inserting a skewer into the thickest part of the meat. The juices should run clear.

While the Yorkshire puddings are baking, heat up the gravy and stuffing (if using pre-cooked chicken, shred the chicken).

Once the Yorkshire puddings are cooked, remove them from the oven and let them cool slightly in the tin before carefully removing them. They should be soft inside, crispy on the outside and massive!.

To assemble the wraps, fill each Yorkshire pudding with shredded roast chicken, stuffing, and a generous ladle of gravy. Serve immediately.