These Yorkshire puddings are decadent, moreish, and above all, easy to make. The batter can be made a day in advance, too, meaning less work for you!
250g plain flour
500ml whole milk
Salt and pepper
100g beef dripping
For the gravy:
2 red onions
2 cloves of garlic
200ml red wine
2 tbsp. balsamic vinegar
1litre beef stock
1 tsp. thyme leaves
Blend the flour, eggs and about a tsp. each of salt and pepper together until smooth.
Slowly add the milk, stirring all the time, until smooth. Leave in the fridge for at least an hour before using.
Preheat the oven to 220C/gas mark 7.
Divide the beef dripping between the indents on a muffin tin and heat in the oven for five minutes until smoking.
Pour the batter into the muffin tin and cook in the oven for 15-20 minutes or until risen.
Meanwhile, make the gravy. Finely slice the onions and mince the garlic.
Heat the butter in a large frying pan and then add the onions and garlic. Cook for about 5 minutes – until browned but not crispy.
Add the red wine and bring to the boil. Simmer until the volume of liquid in the pan has reduced by half.
Add the beef stock and bring to the boil. Once boiled, add the balsamic and tsp. of thyme leaves and then simmer the gravy for ten minutes. Make sure to stir occasionally to prevent the onions from catching on the bottom of the pan.
Serve the gravy hot poured over the Yorkshire puddings.