Yorkshire Pudding with Onion Gravy
Crisp, towering golden batter puddings with deep wells, served swimming in a rich, deeply caramelised onion gravy.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •4-hole Yorkshire pudding tin
- •mixing bowl
- •balloon whisk
- •measuring jug
- •heavy-based saucepan
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 22 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 14 g
- calories
- 410 kcal
Instructions
- 1
Whisk the 140g plain flour, eggs, milk, and salt together in a jug until smooth, then rest at room temperature.
- 2
Preheat your fan oven to 210°C (230°C conventional) and place a four-hole Yorkshire pudding tin inside.
- 3
Divide the beef dripping evenly between the four holes and heat in the oven for 10 minutes until smoking hot.
- 4
Melt the butter in a saucepan over medium-low heat on the hob, then add the sliced onions and sugar.
- 5
Cook the onions slowly for 20 minutes, stirring regularly until deep golden brown and soft.
- 6
Stir the tablespoon of plain flour into the onions and cook for one minute to remove the raw flour taste.
- 7
Pour in the beef stock, Worcestershire sauce, and thyme, then simmer for 10 minutes until glossy and thickened.
- 8
Carefully pour the rested batter evenly into the smoking hot fat in the heated pudding tin.
- 9
Bake undisturbed for 20 to 25 minutes until dramatically risen, deeply golden, and crisp.
- 10
Serve the hot Yorkshire puddings immediately with generous ladles of the bubbling onion gravy.
Chef's tips
Resting the batter for at least 30 minutes allows the starch grains to swell, giving a lighter rise. Ensure the fat is literally smoking hot before pouring the batter in. Never open the oven door during the first 20 minutes of baking, or the rising puddings may collapse.
Ingredient substitutions
- beef dripping → vegetable oil or sunflower oil
- rich beef stock → rich dark vegetable stock
- semi-skimmed milk → whole milk
Storage
Store cooled Yorkshire puddings and leftover gravy in separate airtight containers in the fridge for up to two days.
Reheating
Reheat the puddings on a baking tray in a fan oven at 180°C for 4 to 5 minutes to restore crispness, and warm the gravy on the hob.
Common mistakes to avoid
- •Opening the oven door mid-bake, which lets cold air in and deflates the batter.
- •Adding batter to cold or lukewarm fat rather than smoking hot dripping.
- •Over-thickening the onion gravy so it becomes a paste rather than a pourable sauce.
Serving suggestions
Cooked Yorkshire Pudding with Onion Gravy?
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