Ingredients

• 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

Directions

• 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.