Giant Yorkshire puddings with beef stew

For the Stew:
500g STewing Steak in bite size pieces
Large onion chopped
2-3 Carrots chopped into 2 inch chunks
1 large Parsnip chopped into 2 inch chunks
100g Celeriac chopped into 1 inch chunks
Half a small swede chopped inro 2 inch chunks
I leek sliced
2- 3 beef oxo cubes
spring Fresh Lemon Thyme
water to cover by 2 inches
1 tbsp Soy sauce

Yorkshire Puddings
qual volume of eggs, plain flour and skimmed milk plus a pinch of salt and a dribble of oild for the baking tin.
to make a 12 portion muffin pan or one large or three 8inch cake tins you will need to measure the equal quantity of 2 eggs, flour and milk (I use a ramekin to measure)

After browning the meat, add all chopped veg to the pan, cover with water, Soy sauce and crumble in the stock cubes. Simmer for 2- 2. hours.

For the Yorkshire Puddings
Whisk the eggs, milk and flour witha pinch of salt.
Dribble some oil into your metel oven pan of coice and put in the oven on the hotest setting- the tallest puddings are made in the smallest pans with high sides such as a muffin tin. Wait until the oil is smoking hot, pour the batter in and cook for 10-15 minutes until golden and crispy.

Number of Servings: 4

Recipe submitted by SparkPeople user JACQUISPARK1.