Tasty Yorkshire Pudding Gravy (Printable View)
Light, crispy Yorkshire pudding with smooth onion gravy—a beloved British comfort food for any occasion.
# Ingredient List:
→ For the pudding
01 -
1 pinch salt
02 -
2 tablespoons lard
03 -
4 large eggs, room temperature
04 -
Whole milk, same volume as 4 large eggs
05 -
All-purpose flour, same volume as 4 large eggs
→ For the gravy
06 -
Salt, to taste
07 -
2 tablespoons butter
08 -
Black pepper, to taste, freshly ground preferred
09 -
4 teaspoons corn starch, mixed with 4 teaspoons cold water
10 -
1 teaspoon balsamic vinegar
11 -
2 tablespoons vegetable oil
12 -
1 teaspoon sugar
13 -
3.5 cups beef stock
14 -
2 medium onions, thinly sliced
# Preparation Steps:
01 -
Crack the eggs into a large mixing bowl. Measure an equal volume of whole milk and add to the eggs, then incorporate a pinch of salt. Whisk thoroughly with a hand beater or whisk until the mixture is fully combined. Allow the mixture to stand for 10 minutes to let the flavors meld.
02 -
Gradually sift in an equal volume of all-purpose flour to the egg-milk mixture, whisking to combine until the batter is smooth and free of lumps. For optimal texture, strain the batter through a fine sieve if lumps remain.
03 -
Let the batter rest at room temperature for at least 30 minutes. For superior rise and texture, allow to rest up to two hours.
04 -
Preheat the oven to its highest temperature, not exceeding 450°F (230°C). Place a muffin tin or Yorkshire pudding trays in the oven to heat, adding 2 tablespoons lard evenly to each cavity, allowing the fat to become very hot and just starting to smoke.
05 -
Carefully pour the rested batter into the hot lard-filled tin cavities, filling each around halfway. Bake on the center rack for 20–25 minutes without opening the oven, until the puddings are well risen and deeply golden brown.
06 -
While the puddings bake, heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Sauté the thinly sliced onions with a pinch of salt until caramelized, about 20 minutes, stirring frequently.
07 -
Add 1 teaspoon sugar and 1 teaspoon balsamic vinegar to the onions, cooking for 1–2 minutes. Pour in 3.5 cups beef stock, then simmer for 8–10 minutes to concentrate the flavors.
08 -
In a small bowl, blend 4 teaspoons corn starch with 4 teaspoons cold water. Whisk the slurry into the simmering gravy and cook until thickened, about 2–3 minutes. Season to taste with salt and freshly ground black pepper.
09 -
Remove puddings from the oven and serve immediately with rich onion gravy alongside.
# Supplementary Details:
01 -
For highest rise, ensure your batter is at room temperature and add it to the pan when the fat is extremely hot.