1. To make the batter, put the flour and salt in a bowl. Add the eggs and beat until you have a thick paste. Gradually whisk in the milk until the mixture is smooth and lump free. Cover and leave to rest for 30 minutes.
2. Preheat the oven to 200°C fan. Place a 23cm ovenproof frying pan in the oven with a tablespoon of oil to heat up.
3. While the batter is resting, cook your pigs in blankets according to the packet instructions, and heat the braised red cabbage.
4. Next up: the all important dipping gravy. In a saucepan, whisk together the Potts' Turkey Gravy and the Sage & Onion Peanut Butter, then gently heat until smooth.
5. Once the batter has rested, tip it into a jug and give it another quick whisk. Carefully remove the hot frying pan from the oven (use oven gloves - the handle will be scorching!) Pour in half the batter, tilting the pan so it coats the base completely to form your wrap. Return to the oven and bake for 5 minutes. Remove, flip the wrap, and bake for a further 3 minutes, or until golden on both sides. Leave to cool slightly to soften. Repeat with the remaining batter to make the second wrap.
6. Time to fill your wraps! Spoon a generous amount of red cabbage onto each wrap, then top with the pigs in blankets. Carefully but tightly roll each yorkie.
7. Once the dipping gravy is piping hot, pour it into a serving bowl - and dunk those Yuletide yorkies!
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