Watch My Video of How to Make Perfect Yorkshire Puddings
Yield: Depends on size of tin used.
- For the Puddings
- 4 large, fresh eggs, measured in a jug
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- Pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil
- For the Gravy
- 2 medium onions, peeled and thinly sliced
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp sugar
- 1 tsp balsamic vinegar
- 750ml beef stock
- 4 tsp corn starch/corn flour
- 4 tsp cold water
- Salt and black pepper
- Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
- 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. 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.