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Check out this gorgeous recipe below that you can enjoy on our extra easy plan.
Weʼve made the scrummy street food slimming-friendly! It makes a great on-the-go lunch, or serve it with speed veg for a filling dinner - 4 Syns per serving, 25 minutes plus 30 minutes chilling, serves 2.
Ingredients
- 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
Method
- Tip the flour, milk and 20ml water into a jug along with the eggs. Whisk until smooth and completely lump-free, then season with a little salt and chill for 30 minutes.
- 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.
- 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 in foil and rest the steak for at least 5 minutes, then slice as thickly or thinly as you like.
- 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 the Yorkshire pudding pieces to make 2 wraps.
