THEY'VE been around for hundreds of years, but now Yorkshire puddings have suddenly risen into the culinary spotlight.

Yorkshire Pudding Wraps have been causing a social media storm and chef Quentin Royles, who started selling them at his street stall at Bournemouth's Metropole market, says he sold out within a few hours last Sunday.

The wrap looks like a burrito, but instead uses a monster-sized Yorkshire pudding to encase roasted meat, stuffing, veg, and gravy and costs £5.

Quentin who also sells them at his cafe, Syron based at The Old Firestation in Holdenhurst Road said: "We've jumped on the band wagon. The ones we saw on social media looked fairly basic though so we thought we could do better.

"We pride ourselves on the quality of the ingredients and the way they are cooked. "We fill ours with beef that has been slow cooked for ten hours, braised aromatic red cabbage, creamed parsnips, peppery, buttered carrots, and not forgetting the goose fat smashed roasties.

"Although it sounds a bit of a gimmick, we wanted to push it onto the next level."

Quentin sold 200 wraps in the space of two and a half hours at the first Metropole market and last weekend he sold 240.

He added: "On the back of this we have been given a market at Primrose Hill in London every Saturday too."

Now he is launching a Yorkshire pudding breakfast wrap.

"It contains two sausages, two slices of bacon, one fried egg, one hash brown and tomato and brown sauce which we are going to sell for £4.20 or £5 with a latte."

Quentin, who has been a chef for 20 years - he was one of the original founders of the Larder House in Southbourne with James Fowler - says the secret of a good Yorkshire pudding is equal quantities of egg, flour and milk.

"If you use equal amounts I guarantee that they will always rise. I've never had a Yorkshire not rise on me!"