Ingredients
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
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.
