Beef Sunday Roast
Ingredients
8 slices Beef
12 florets Broccoli
1 Packet Potatoes
1 Packet Carrots
140g plain flour
4 Eggs
200ml milk
drizzle (for cooking) sunflower oil
Instructions
1- Cook the Broccoli and Carrots in a pan of boiling water until tender.
2- Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.
3- To make the Yorkshire puddings: Heat oven to 230C/fan 210C/gas 8.
4- Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth.
5- Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
6- Season with salt and pepper.
7- Pour the batter into a jug, then remove the hot tins from the oven.
8- Carefully and evenly pour the batter into the holes.
9- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
10- Serve immediately.
11- Plate up and add the Gravy as desired.