Beef Sunday Roast
A traditional British beef Sunday roast with broccoli, carrots, potatoes, and homemade Yorkshire puddings served with gravy.
Pasos
- 1
Cook the broccoli and carrots in a pan of boiling water until tender.
- 2
Roast the beef and potatoes in the oven for 45 minutes, and check the potatoes regularly to avoid overcooking.
- 3
For the Yorkshire puddings: Heat the oven to 230C (fan 210C / gas 8). Drizzle a little sunflower oil evenly into 2x4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
- 4
To make the batter: In a bowl, mix 140g plain flour with four eggs until smooth.
- 5
Gradually add 200ml milk and continue beating until the mixture is lump-free. Season with salt and pepper.
- 6
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- 7
Place the tins back in the oven and bake for 20-25 minutes until the puddings puff up and brown. Serve immediately.
- 8
Plate up and add the gravy as desired.
