Classic Fluffy Yorkshire Puddings with Rich Onion Gravy

Ingredients

• •150g plain flour (1 cup)
• •3 large eggs
• •200ml whole milk (3/4 cup + 2 tbsp)
• •1/2 teaspoon salt
• •3 tablespoons vegetable oil (for the tin)
• •2 medium onions, thinly sliced
• •2 tablespoons butter
• •1 tablespoon plain flour
• •300ml beef stock (1 1/4 cups)
• •1 teaspoon sugar
• •1 teaspoon balsamic vinegar

Instructions

1. 1

   Preheat your oven to 220°C/425°F/Gas Mark 7.

2. 2

   In a mixing bowl, whisk the flour, eggs, milk, and salt until smooth and lump-free. Set the batter aside to rest for 10 minutes.

3. 3

   Pour a small amount of vegetable oil into each cavity of a 12-hole muffin tin or Yorkshire pudding tin. Place in the preheated oven to heat the oil for 10 minutes.

4. 4

   Carefully pour the batter evenly into the hot tin cavities (about halfway full) and bake for 20-25 minutes, or until well-risen, golden, and crisp. Avoid opening the oven door early.

5. 5

   While the puddings cook, prepare the onion gravy. Melt the butter in a saucepan over medium heat, then add the sliced onions. Cook for 8-10 minutes, stirring often, until caramelized.

6. 6

   Sprinkle the flour over the onions and stir well to combine. Gradually add the beef stock, stirring constantly to avoid lumps.

7. 7

   Add the sugar and balsamic vinegar, then simmer for 5-7 minutes until the gravy thickens. Season to taste with salt and pepper.

8. 8

   Serve the hot Yorkshire puddings with the rich onion gravy poured over or on the side.