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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
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.Step 3
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.Step 4
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible—up to several hours.Step 5
When 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.