Yorkshire pudding with red onion gravy


  • 250g/10oz plain flour
  • 8 medium free-range eggs
  • salt and freshly ground black pepper
  • 500ml/1 pint full fat milk
  • 100g/4oz beef dripping
For the red onion gravy
  • 30g/1¼oz butter
  • 2 red onions, thinly sliced
  • 2 cloves garlic, grated
  • 200ml/7fl oz red wine
  • 1 litre/2 pints fresh beef stock
  • 2 sprigs thyme
  • 2 tbsp balsamic vinegar

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.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 8

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