Yorkshire pudding with 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.