Yorkshire puddings and roast beef are a classic combination, and who says you have to stick to serving them on Sundays? Our four-step Yorkshire pudding wraps are ready in just 25 minutes, so they’re perfect for any day of the week.
We’ve stuffed our Slimming World Yorkshire pudding wraps with succulent roast beef, quickly seared to your liking. How you fill yours is up to you (as long as any visible fat is removed, all lean meat is Free on our Food Optimising eating plan, so there’s no need to worry about weighing, measuring or counting). Here are some suggestions:
- half-hour roast chicken dinner
- slow-cooker chicken casserole with mash
- barbecue pulled pork
- baked Moroccan cauliflower
Making a quick and easy Yorkshire pudding wrap is a brilliant way to breathe new life into any Sunday lunch leftovers you have in your fridge. Maybe Monday dinner will become your new favourite meal!
How to make Yorkshire pudding wraps
serves 2
4 Syns per wrap
ready in 25 minutes
What you need:
40g plain flour
50ml skimmed milk
3 medium eggs, beaten
low-calorie cooking spray
1 large lean beef steak (or 2 small ones), visible fat removed
1 medium carrot, grated
handful of watercress
mustard powder made up with water, to taste
What you do:
1. Tip the flour, milk and 20ml water into a jug along with the eggs. Whisk until smooth and lump-free, then season with a little salt and chill for 30 minutes.
2. Preheat your oven to 220°C/fan 200°C/gas 7. Spray a medium-size non-stick baking tray (about 30cm x 20cm) with low-calorie cooking spray and put it in the oven to heat up. Remove the hot tin from the oven and quickly pour in the batter, tilting the tin to evenly cover the base (if the mixture is thinner in one corner, it might burn). Put the tin back in the oven and cook for about 12-15 minutes, or until puffed up and slightly browned.
3. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and put it over a high heat. Cook the steak to your liking (about 2 minutes on each side for rare, 3 on each side for medium and 4 on each side for well done). Wrap the steak in foil and let it rest for at least 5 minutes, then slice as thickly or thinly as you like.
4. Lift the Yorkshire pudding out of the tin onto a board, slice it in half and top each half with the carrot, watercress and beef. Drizzle over the mustard, season lightly and roll up to make 2 wraps.
Tip: Make up some gravy granules (1 level tsp is 1 Syn) with boiling water and drizzle over the wraps before you roll them up for the full roast dinner experience!
More for members: Find lots of ideas for a slimming-friendly roast dinner – including meat-free meals and all the tasty trimmings – in Sunday roasts, Slimming World style
Discover two great ways to join Slimming World here
