Easy Yorkshire Pudding and Rich Onion Gravy
With this foolproof Yorkshire pudding and onion gravy recipe, you will be enjoying this treat any time of the week, not just Sundays.
- Serves: 12 persons
- For the Puddings:
- 4large eggs (measured in a jug)
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- 1pinch salt
- 2tablespoons lard (or beef dripping or vegetable oil)
- For the Gravy:
- 2medium onions (peeled and thinly sliced)
- 2tablespoons vegetable oil
- 2tablespoons butter
- 1teaspoon sugar
- 1teaspoon balsamic vinegar
- 3 ½cups/750 milliliters beef stock
- 4teaspoons corn starch
- 4teaspoons water (cold)
- Salt (to taste)
- Black pepper (to taste)
Step 1Gather the ingredients.
Step 2Pour 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.
Step 3Gradually 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.
Step 4Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible—up to several hours.
Step 5When ready to cook your Yorkshire puddings, heat the oven to the highest temperature possible, however, do not exceed 450 F/230 C or the fat may burn.