Yorkshire pudding wrap

WEEKLY INDULGENCE

PREP TIME: 10 MINS COOKING TIME: 10 MINS CALS PER SERVING: 281 WE WERE working on a recipe for a giant Yorkshire pudding (see tip below) when we had an idea, which may or may not have been as a result of a carb craving. What if we made the batter work as a wrap for sandwich fillings? And thus the idea was born. We’ve perfected the recipe and it’s now a Pinch Of Nom favourite. Pack with salad leaves and roast beef slices for the perfect Yorkshire pudding wrap.

SERVES 2

Low-calorie cooking spray 30g plain flour 2 medium eggs 75ml skimmed milk Sea salt 6 mushrooms, sliced ½ onion, sliced Handful of rocket leaves 2 slices of roast beef (trimmed of fat)

Green salad, to serve PREHEAT the oven to 230c/ 210c fan/gas 8. Spray a 23cm (9in) round cake tin generously with low-calorie cooking spray. Place the greased tin in the oven for 1-2 minutes until the oil starts foaming slightly. Meanwhile, put the flour, eggs, milk and a pinch of salt in a decent-sized bowl and whisk by hand until the mixture is smooth. Remove the hot tin from the oven, pour the batter in and return the tin to the oven for 8 to 10 minutes, or until the Yorkshire pudding has risen around the edges and is golden. You don’t want it to be too crispy as this may make it more difficult to roll later on. While the Yorkshire pudding is

cooking, spray a frying pan with some low-calorie cooking spray and place it over a medium heat. Add the sliced mushrooms and onion and sauté for 4-5 minutes until they are browned and cooked. Remove the Yorkshire pudding from the oven, then take it out of the tin and cover it with the rocket. Add the beef slices, cooked onion and mushrooms, roll it up, slice it in half and serve with salad.