A great two dish combination is Yorkshire pudding and onion gravy. The beauty of this foolproof recipe is that you'll discover that Yorkshire puddings aren't just for Sundays. A perfect dish for weeknight dinners as well as Sunday roasts.
A well-risen pudding, golden brown and drenched in a rich, thick sauce, Delicious. Both are super easy to make and while the pudding batter is resting you can prepare the sauce, so don't let the long ingredient list put you off.
Ingredients
For the Puddings:
- 4 large eggs
- 3/4 cup plus 1 tablespoon milk
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1 pinch salt
- 2 tablespoons lard, beef dripping, or vegetable oil
For the Gravy:
- 2 medium onions, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 750 milliliters (about 3 1/2 cups) beef stock
- 4 teaspoons cornstarch
- 4 teaspoons cold water
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation Steps
01 Gather the ingredients.
02 In a large mixing bowl, add the eggs and milk and add the pinch of salt. Beat well with an electric hand mixer or hand mixer. Leave to stand for 10 minutes.
03 Gradually sieve the same amount of flour to the milk-egg mixture, also using an electric hand mixer or whisk, to obtain a lump-free batter similar to whipping cream, if there are lumps pass the batter through a fine sieve.
04 Let the dough rest in the kitchen for at least 30 minutes, longer if possible, up to several hours.
05 When you are ready to prepare your Yorkshire puddings, preheat the oven to the highest possible temperature but do not exceed 230ºC or the fat may burn.
In the meantime prepare the sauce
- Melt the oil and butter in a large saucepan over low heat. Add the onion and cover with a lid. Cook slowly for about 10 minutes or until onions are soft and translucent.
- Add the sugar and balsamic vinegar to the onions and stir well. Cover with lid and cook for another 5 minutes.
- Add the broth and simmer uncovered for 5 minutes.
- In a heatproof glass or bowl, mix the cornstarch/cornmeal with the cold water until a fine paste forms. Pour some of the hot sauce into the starch mixture and mix well. Pour the starch mixture back into the sauce; turn the heat up to high and cook for 10 minutes or until the sauce has thickened slightly. Keep warm until serving.
To cook Pudding
- Place a pea-sized piece of lard, dripping, or a teaspoon of vegetable oil into your choice of Yorkshire pudding pan or 4 x 2 inch/5 cm perforated pan or baking pan. Form 12-hole muffins and heat in the oven until the fat is smoking hot. Add batter to another good quality mixer, add 2 tablespoons of cold water and fill 1/3 of each section of pan with batter and quickly return to oven.
- Cook for about 20 minutes until golden brown. Repeat the last step one more time until all the batter is used up.
- Serve on hot plates drenched in a delicious onion sauce.
Other useful Yorkshire pudding recipes:
How to make Yorkshire pudding wraps.
Easy Yorkshire pudding recipe for 2.
Yorkshire pudding recipe for 2.
#EasyYorkshirePuddingRecipeFor2, #YorkshirePuddingRecipeWithOnionGravy, #YorkshirePuddingWrapsRecipe.
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