Yorkshire pudding with red onion gravy


For the red onion gravy

Preparation method

  1. Preheat oven to 220C/430F/Gas 8.

  2. Place the flour, eggs and seasoning into a food processor.

  3. Turn on and blend to a paste before adding the milk. Continue to process until a smooth batter is formed.

  4. Pour into a jug and place in the fridge to rest. This works best if you are able to leave it overnight.

  5. Place the Yorkshire tins on a baking tray, then put the beef dripping into the tins and place in the oven. Heat for 5-10 minutes until smoking hot.

  6. Pour the batter into the tins and bake for 10-15 minutes until golden brown and risen around the edges.

  7. Meanwhile, heat a sauté pan until hot then add the butter, sliced onions and garlic and cook for 8-10 minutes until tender but not coloured.

  8. Add the red wine and reduce by half.

  9. Add the beef stock and bring to the boil.

  10. Reduce the heat to a simmer, add the balsamic vinegar and thyme and cook for 10-15 minutes.

  11. Season with salt and black pepper.

  12. Serve poured over the Yorkshire Pudding.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 8

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