For the puddings:
2 eggs 65g plain flour 100ml milk
25g butter 25g plain flour 500ml beef stock 2 maggi cubes Browning
Roast potatoes Roast beef Carrots Green beans Horseradish sauce
Break the eggs into a bowl and add the flour, whisk to combine whilst slowly adding the milk. Season then pour into a jug and leave to rest for 30 minutes.
Meanwhile roast your potatoes and beef.
To cook the puddings pour a little oil into 4 shallow 10cm round dishes and heat in the oven set to 220. Carefully divide the batter between the dishes and return to the oven to cook for 20 minutes or until brown and cooked through.
To make the gravy heat together the beef stock and maggi cubes. Make a roux and gradually add the roasting juices from the beef tray, followed by the beef stock until you have a thick gravy.