For the filling - Make sure all the different aspects of your filling are cooked and prepared before you make the wrap.
For the Yorkshire wrap - Preheat your oven to 200C.
In an oven proof dish, add 3 tbsp of oil. Place this in the oven for 10 minutes until the oil is very hot.
Whilst the oil is heating, make your Yorkshire pudding batter mixture. Whisk your 3 eggs into your cornflour in a mixing bowl until smooth with no lumps.
Once thoroughly combined, gradually add your dairy free milk, 50ml (a third) at a time, whisking in-between. Decant this into a jug.
Quickly remove your dish from the oven and pour the batter directly into the dish. Immediately put this back in the oven. (It is very important you do this quickly as the Yorkshire pudding mixture needs to hit the hot oil asap)
Place back in the oven for about 25 minutes until the Yorkshire pudding is golden and really big! (Never open the oven during cooking to check if you can help it.)
Once cooled slightly, roll over the Yorkshire pudding with a rolling pin until nice and flat.
Get the filling for your wrap ready. Firstly, place the stuffing in a line down the centre of the wrap. Then add your other components on top of that, finishing with cranberry sauce and gravy.
Roll your Yorkshire wrap so it overlaps and serve it up so the weight of the wrap keeps it shut.
Eat with your hands, or with a knife and fork, it's up to you! Enjoy.
* Always make sure your dish is VERY hot when you pour in the Yorkshire mixture.
* I used a 9" round falcon dish to make the perfect wrap shape. A rectangular shaped dish works fine too though as long as it's not too big.
* You can use regular dairy milk if you don't need it to be dairy free.