There’s one meal that I can guarantee my 3 girls will devour in silence – A Sunday Dinner/Sunday Roast (whatever you call it they still eat it!) Whether we go out to eat on a Sunday (not very often) or cook a meal here (not that often either sadly), its always a success. We always end up asking ourselves why we don’t do it more often.
I was lucky enough to be send a complete Sunday Roast a couple of weeks ago, in order to taste test Knorr Gravy Pots. Knorr Gravy Pots have been awarded Product of the Year in the Gravy and Stock Category (who knew there was such a thing?!) I had completely forgotten it was coming, so it was a lovely surprise to get back from a day of synchro to this. Dinners always taste so much better when you’ve not had to do the shopping?
Well, what can I say about the gravy pots themselves? I have used them before when we were in France (they are amazing for when you are camping!) so I wasn’t expecting to notice too much difference between the Knorr Pots and our usual gravy. But there was! There was a definite stronger taste – even the kids were surprised. Violet and Tara couldn’t get enough of it – I have seriously seldom seen either of them enjoy something so much (and it wasn’t just the novelty of the new gravy boat!)
So a massive thumbs up from us!! We were sent 3 types of gravy pots to try and used the Beef Gravy Pots for this meal. Violet has already put her order in for Toad in the Hole later this week so I will be putting the Onion Gravy Pot to the test.
Of course, no Sunday dinner would be complete without yorkshire puddings. All my 3 love them and I’m proud to say I’ve somewhat perfected the technique of them over the past 12 months. Its true the trick really is to get the oil (vegetable oil in my case) as hot as can be before you pour the batter in but equally you need to make sure you don’t overfill the tins. Whenever I see a recipe that serves 12 mini yorkshire puddings, I mostly tend to get at least 20 out of it. There is nothing worse than stodgy batter left at the bottom of your yorkshire!
140g plain flour
pinch of salt
1 tsp vegetable oil for each pudding
- Preheat the oven to 220C until it comes to temp – Don’t be tempted to start cooking before it is hot enough
- Measure out 1 tsp of vegetable oil into each ‘hole’ of a muffin tin tray – As said earlier, I normally get at least 20 puddings out of the mix
- Place in the oven for at least 5-10 mins until blistering hot – You will need to have your pudding mix ready to pour in, so don’t get the oil out of the oven until the very last minute
- In a large bowl, put the flour and the salt
- Whisk the eggs and whisk into the flour – it may go lumpy but don’t panic
- Whisk the milk in until all the lumps have vanished
- Pour into a jug – its so much easier to divide equally into the muffin pan
- You only need at most 1cm of batter at the bottom of each pan
- Place in the oven for 25 minutes (I’d check after 20 if you can see through your oven door – whatever you do, do NOT open before 20 minutes is up)
- When they are golden and crispy, remove and take out of the tin as soon as possible.
- Eat and enjoy!
Disclosure: I was sent the Gravy Pots for review purposes, I was given free reign on what to write and all opinions are my own (and my kids)
More details of Knorr Gravy Pots can be found here