“Don’t spend time banging on a wall; hoping it’ll turn in to a door” – Coco Chanel
140g plain flour
200ml skimmed milk
1 tbsp Sunflower Oil
2 medium sized sweet potatoes, peeled and finely diced
1 Swede, peeled and finely diced
5 carrots, finely diced
1 Rump Steak 255g
100ml beef stock with water
( 1440 Calories, 66g Fat, 103.5g Carbs, 96.5g Protein)
Nutrition in 1 serving;
( 720 Calories, 33g Fat, 51.75g Carbs, 48.25g Protein)
1) Pre-heat the oven to 180C.
2) Prepare you’re vegetables and put them in saucepans.
3) In a bowl, mix the flour and eggs until you get a thick paste. Then keep adding your milk little by little and keep stirring and mixing until you get a lump free batter. Drizzle a baking tray with oil, either one deep large one or one with lots of holes like a muffin tray etc. Put in the oven for 25 minutes.
4) Meanwhile, bring your veggies to the boil in 2 saucepans of boiling water, sweet potato in one and the carrot and Swede combined in the other and then cook for about 15-20 minutes.
5) When the veggies are done, drain them in a colander and the new mash with a little milk and butter.
6) Heat a large frying pan up for a few minutes so that the pan Is already hot when you put the steak in.
7) Put the Steak in the pan and cook for 5 minutes on each side for Medium on a medium to low heat (make sure you time 5 minutes dead on each side using a phone stopwatch e.g)
8) Cut the big Yorkshire Pudding In half and put a half on two plates.
9) Slice Up the beef and place a bit of each in each Yorkshire half. Serve with the mashed veg at the side and then top with the gravy.