A great marriage of two foods is Yorkshire Pudding and Onion gravy. The beauty of this foolproof recipe is you will discover, Yorkshire Puddings are not just for Sundays. Served, as here, with rich onion gravy they make a perfect week-day supper dish as well as with the Sunday roast.
A well-risen, golden brown pudding drenched in thick, rich gravy. Delicious. Both are so easy to make, and while the pudding batter is resting you can rustle up the gravy so don't be put off by the long list of ingredients.
- For the Puddings:
- 4 large eggs (measured in a jug)
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- 1 pinch salt
- 2 tablespoons lard (or beef dripping or vegetable oil)
- For the Gravy:
- 2 medium onions (peeled and thinly sliced)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 3 1/2 cups/750 milliliters beef stock
- 4 teaspoons corn starch
- 4 teaspoons water (cold)
- Salt (to taste)
- Black pepper (to taste)
Gather the ingredients.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
When ready to cook your Yorkshire puddings, heat the oven to the highest temperature possible, however, do not exceed 450 F/230 C or the fat may burn.
Meanwhile, Make the Gravy
Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.
In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
Cook the Puddings
Place a pea-sized piece of lard, dripping or a tsp. vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp. of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
Serve on hot plates drenched in delicious onion gravy.