Ingredients

• 1kg/2lb 3oz beef bones (such as rib
• short rib
• knuckle or thigh bones)
• 1-2 tbsp sea salt flakes
• 2 large onions
• peeled
• cut into quarters
• 2 carrots
• peeled
• chopped
• 2 celery stalks
• trimmed
• cut in half
• 350ml/13fl oz light beer
• preferably from North Yorkshire
• 1 bouquet garni (1 sprig each of parsley
• bay leaves and thyme
• tied together with cooking string)
• 10 black peppercorns
• 4 whole garlic cloves
• unpeeled
• 1 tsp tomato purée
• 2 bay leaves
• 1.5 litres/2 pints 12¾fl oz water
• 4 heaped tbsp plain flour
• ½ tsp salt
• 2 free-range eggs
• beaten
• 275ml/10fl oz full-fat milk
• 2 tbsp vegetable oil or sunflower oil
• plus extra for greasing
• 50g/2oz beef fat
• sliced into thin strips (ask your butcher for this)
• 1-2 tbsp sea salt flakes
• 2 onions
• peeled
• finely chopped
• 1.5 litres/2 pints 12¾fl oz beef stock (see above)
• 1 tbsp redcurrant jelly
• 175ml/6fl oz beer (ale)
• preferably from Yorkshire
• 2 tsp plain flour
• 2 tsp water
• 12 individual black pudding sausages (or 12 slices from a large black pudding)
• fried until crisp

Directions

• For the beef stock
• preheat the oven to 230C/450F/Gas 8.
• Place the beef bones into a roasting tray and sprinkle over the salt flakes. Roast in the oven for 25-30 minutes
• or until well browned.
• Add the onions
• carrots and celery to the roasting tray and return to the oven for a further 12-15 minutes
• or until the vegetables have browned.
• Transfer the bones and vegetables to a large stock pot.
• Add the light beer to the roasting tray and bring to a simmer
• scraping up any browned bits up from the bottom of the tray using a wooden spoon to deglaze. Add the mixture to the pan.
• Add the bouquet garni
• peppercorns
• garlic cloves
• tomato purée and bay leaves to the pan and stir well. Add the water and bring the mixture slowly to the boil. Reduce the heat until the mixture is simmering
• then continue to simmer gently for two hours
• skimming off any fat that rises to the surface of the liquid at regular intervals.
• Strain the stock into a clean pan and set aside to cool (skim off any remaining fat before using).
• For the Yorkshire pudding
• decrease the oven temperature to 220C/425F/Gas 7.
• Sift the flour with the salt into a bowl and make a well in the centre.
• Gradually add the beaten eggs to the well and work it into the centre of the flour mixture a little at a time. Gradually whisk in the milk a little at a time until the batter has the consistency of single cream. Set aside for at least an hour to rest.
• When the batter has rested for one hour
• drizzle a little oil into each of the wells of a 12-hole Yorkshire pudding tray.
• Heat the oil in the oven until smoking hot
• then quickly three-quarters fill each well with some of the Yorkshire pudding batter using a ladle and return to the oven. Bake for 25-30 minutes
• or until the Yorkshire puddings have risen and are golden-brown.
• Meanwhile
• for the gravy
• place the sliced beef fat into a large frying pan over a medium to high heat and sprinkle over the salt. Fry for 2-3 minutes
• or until the fat begins to melt. (Remove any strips of fat that haven't melted from the pan and discard).
• Add the onions to the hot fat and fry for 4-5 minutes
• or until softened. Add the beef stock and beer and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then continue to simmer for 15 minutes
• or for longer if you prefer thicker gravy.
• Add the redcurrant jelly and stir well until dissolved. Continue to simmer for a further 4-5 minutes. Season
• to taste
• with salt and freshly ground black pepper. (NB: The leftover beef stock can be set aside to cool
• then frozen in ice cube trays and kept for up to six months.)
• To serve
• place two Yorkshire puddings onto the centre of each of four serving plates. Arrange three of the black pudding sausages between the Yorkshire puddings. Drizzle over the gravy.