Beef Stock Pot
From stews to pies, the Knorr beef Stock Pot is an essential ingredient in all meat based dishes to bring out that hearty beef goodness. View details
Let's Get Cooking
- 1 Add the milk and Knorr Beef Stock Pot to a small saucepan and place over a gentle heat for 3-4 minutes, stirring regularly until the Stock Pot has dissolved. Remove from heat and allow to cool for 15 minutes.
- 2 In a bowl add the flour and form a well. Add the eggs and mix to form a thick paste, adding a little of the milk if necessary, then add remaining milk and whisk until there are no lumps. The batter should have the consistency of double cream. Place in fridge for at least 2 hours, but ideally overnight.
- 3 Preheat oven to 210°C, 190°C Fan, Gas Mark 7.
- 4 Pour the oil into your Yorkshire moulds or oven tray. Place into the oven for 5-10 minutes or until oil is smoking hot.
- 5 Pour the batter into the moulds or oven tray and cook for 20-25 minutes or until puddings are golden and crispy.
