Ingredients

• 225g/8oz plain flour
• 8 free-range eggs
• 500ml/18fl oz whole milk
• salt and freshly ground black pepper
• 75g/2¾oz beef dripping
• 250ml/9fl oz red wine
• 1 litre/1¾ pints fresh beef or veal stock
• 50g/1¾oz butter
• 3 onions
• thinly sliced
• 3 sprigs thyme
• leaves picked
• 50ml/1¾fl oz brandy

Directions

• For the Yorkshire puddings
• place the flour into a bowl
• whisk in the eggs and milk until as smooth as possible then season with salt and black pepper.
• Pour into a jug and place in the fridge to rest
• preferably overnight.
• Heat the oven to 220C/425F/Gas 7.
• Place a 12 hole deep muffin tin into the oven and leave for five minutes
• then add a little beef dripping into each of the holes and leave to heat for 5-10 minutes
• or until smoking hot.
• Take the batter from the fridge and whisk one more time. Carefully pour the batter into the tins and bake for 10-15 minutes until golden-brown and risen around the edges.
• For the onion gravy
• place the red wine into a wide sauté pan and heat until reduced by half. Add the stock and cook over a very low heat until reduced by half again.
• Meanwhile
• heat a large pan until hot then add the butter
• sliced onions and thyme leaves and cook for 12-15 minutes
• or until soft and lightly golden-brown.
• Add the brandy and flambé to burn off the alcohol (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the reduced stock and bring to the boil.
• Reduce the heat to a simmer and cook for another five minutes then season with salt and freshly ground black pepper.
• To serve
• pour the onion gravy over the warm Yorkshire puddings.