Beef Sunday Roast

Beef · British classic.

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

Method

1. Bring to a boil — Cook the Broccoli and Carrots in a pan of boiling water until tender.
2. Continue cooking — Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.
3. Heat the pan — To make the Yorkshire puddings: Heat oven to 230C/fan 210C/gas 8.
4. Heat the pan — 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
5. Continue cooking — To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth.
6. Mix together — Gradually add 200ml milk and carry on beating until the mix is completely lump-free.
7. Season — Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.
8. Continue cooking — Carefully and evenly pour the batter into the holes.
9. Continue cooking — Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
10. Serve — Serve immediately. Plate up and add the Gravy as desired.

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