- 250g/10oz plain flour
- 8 medium free-range eggs
- salt and freshly ground black pepper
- 500ml/1 pint full fat milk
- 100g/4oz beef dripping
- 30g/1¼oz butter
- 2 red onions, thinly sliced
- 2 cloves garlic, grated
- 200ml/7fl oz red wine
- 1 litre/2 pints fresh beef stock
- 2 sprigs thyme
- 2 tbsp balsamic vinegar
- Preheat oven to 220C/430F/Gas 8.
- Place the flour, eggs and seasoning into a food processor.
- Turn on and blend to a paste before adding the milk. Continue to process until a smooth batter is formed.
- Pour into a jug and place in the fridge to rest. This works best if you are able to leave it overnight.
- Place the Yorkshire tins on a baking tray, then put the beef dripping into the tins and place in the oven. Heat for 5-10 minutes until smoking hot.
- Pour the batter into the tins and bake for 10-15 minutes until golden brown and risen around the edges.
- Meanwhile, heat a sauté pan until hot then add the butter, sliced onions and garlic and cook for 8-10 minutes until tender but not coloured.
- Add the red wine and reduce by half.
- Add the beef stock and bring to the boil.
- Reduce the heat to a simmer, add the balsamic vinegar and thyme and cook for 10-15 minutes.
- Season with salt and black pepper.
- Serve poured over the Yorkshire Pudding.