James Martin uses an all-milk batter and lots of eggs to make rich, soft puddings. Serve with lashings of gravy.
Equipment and preparation: for this recipe you will need a 12 hole deep muffin tin.
For the Yorkshire puddings, place the flour into a bowl, whisk in the eggs and milk until as smooth as possible then season with salt and black pepper.
Pour into a jug and place in the fridge to rest, preferably overnight.
Heat the oven to 220C/425F/Gas 7.
Place a 12 hole deep muffin tin into the oven and leave for five minutes, then add a little beef dripping into each of the holes and leave to heat for 5-10 minutes, or until smoking hot.
Take the batter from the fridge and whisk one more time. Carefully pour the batter into the tins and bake for 10-15 minutes until golden-brown and risen around the edges.
For the onion gravy, place the red wine into a wide sauté pan and heat until reduced by half. Add the stock and cook over a very low heat until reduced by half again.
Meanwhile, heat a large pan until hot then add the butter, sliced onions and thyme leaves and cook for 12-15 minutes, or until soft and lightly golden-brown.
Add the brandy and flambé to burn off the alcohol (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the reduced stock and bring to the boil.
Reduce the heat to a simmer and cook for another five minutes then season with salt and freshly ground black pepper.
To serve, pour the onion gravy over the warm Yorkshire puddings.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from chefs Paul Ainsworth and Florence Knight.