Yorkshire puddings with veg & mushroom gravy
Plain White Flour
125 g, plain white
Egg, whole, raw
1 medium, raw
400 g, sliced
300 g, broken into florets
200 g, fine, trimmed
Calorie controlled cooking spray
1 g, (100g) sliced
1 medium, chopped
Gravy granules, dry
4 teaspoons, level, use vegetable gravy granules
1 pinch, and black pepper, freshly ground
- Put the flour, salt, egg and milk into a large mixing bowl. Beat together all at once, using a wire whisk or hand-held electric mixer. Let the mixture stand for 10-15 minutes. Meanwhile, preheat the oven to 210°C, fan 190°C, gas mark 7.
- Put the oil into 4 Yorkshire pudding tins (with a diameter of 10-12cm) and heat in the oven for 3-4 minutes, until very hot. Pour the batter into the tins and return to the oven as quickly as possible. Bake for 20-25 minutes or until risen and golden brown. Avoid opening the oven door until 20 minutes have elapsed.
- Meanwhile, cook the carrots in lightly salted boiling water for 10 minutes, and the broccoli and green beans for 5-6 minutes. To make the mushroom and onion gravy, mist a saucepan with low fat cooking spray and add the mushrooms and onion, cooking over a low heat until softened. Add 300 ml water. Heat until simmering, then stir in the gravy granules. Cook gently until thickened, then simmer over a very low heat until the rest of the meal is ready. Season to taste.
- Serve the Yorkshire puddings with the vegetables and gravy.