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. 

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!