A classic British Sunday roast — slices of roast beef with crisp roast potatoes, tender vegetables and tall, golden Yorkshire puddings.
- 8 slices Beef
- 12 florets Broccoli
- 1 Packet Potatoes
- 1 Packet Carrots
- 140g Plain Flour
- 4 Eggs
- 200ml Milk
- drizzle (for cooking) Sunflower Oil
Tags:
MainMealVideo
Preparation
- Cook the broccoli and carrots in a pan of boiling water until tender.
- Roast the beef and potatoes in the oven for 45 minutes, checking the potatoes regularly so they don't overcook.
- For the Yorkshire puddings, heat the oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or a 12-hole muffin tin and place in the oven to heat.
- Tip the flour into a bowl and beat in the eggs until smooth, then gradually add the milk, beating until completely lump-free, and season with salt and pepper. Pour into a jug.
- Remove the hot tins from the oven and carefully and evenly pour in the batter. Return to the oven and leave undisturbed for 20–25 minutes, until puffed up and browned, then serve immediately.
- Plate everything up and add gravy as desired.
