Ingredients
- Beef (8 slices)
- Broccoli (12 florets)
- Potatoes (1 packet)
- Carrots (1 packet)
- plain flour (140 g)
- Eggs (4)
- milk (200 ml)
- sunflower oil (drizzle)
Instructions
Steps
- Boil water in a pan and cook the Broccoli and Carrots until they are tender.
- Preheat the oven and roast the Beef and Potatoes for about 45 minutes, checking the Potatoes regularly to ensure they don't overcook.
- For the Yorkshire puddings, heat the oven to 230°C (fan 210°C, gas mark 8). Lightly drizzle sunflower oil into two 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin, then place them in the oven to heat.
- In a bowl, combine plain flour and Eggs, beating until smooth. Gradually mix in milk while continuing to beat until the batter is lump-free. Season with salt and pepper.
- Carefully pour the batter into the hot tins and return them to the oven. Bake undisturbed for 20-25 minutes until the puddings have risen and turned golden brown.
- Serve the roast beef with the Yorkshire puddings and vegetables, drizzling gravy over as desired.