Britishby TheMealDBBeef Sunday RoastKeep screen onSaveShareIngredients8 slices Beef12 florets Broccoli1 Packet Potatoes1 Packet Carrots140g plain flour4 Eggs200ml milkdrizzle (for cooking) sunflower oilStepsStep-by-step0 of 7 done1Cook the Broccoli and Carrots in a pan of boiling water until tender.2Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.3To make the Yorkshire puddings:4Heat 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 through5To 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.6Carefully 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.7Plate up and add the Gravy as desired.Source: TheMealDB
