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. 1

   Cook the Broccoli and Carrots in a pan of boiling water until tender.

2. 2

   Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.

3. 3

   To make the Yorkshire puddings:

4. 4

   Heat oven to 230C/fan 210C/gas 8. 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. 5

   To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

6. 6

   Plate up and add the Gravy as desired.