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yorkshire pudding and gravy

Tasty Yorkshire Pudding and Gravy

Delicious Tasty Yorkshire Pudding and Gravy recipe with step-by-step instructions.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 1350 kcal

Ingredients
  

For the pudding:

  • 1 pinch salt
  • 2 tbsp lard (for authentic flavor)
  • an equal volume of whole milk to eggs
  • an equal volume of all-purpose flour to eggs (I use King Arthur)
  • 4 large eggs (room temperature)

For the gravy:

  • salt to taste
  • 2 tbsp butter
  • black pepper to taste (freshly ground preferred)
  • 4 tsp corn starch (mixed with cold water before adding)
  • 1 tsp balsamic vinegar
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • 4 tsp cold water
  • 3.5 cups beef stock
  • 2 medium onions (thinly sliced)

Instructions
 

  • Crack the eggs into a large mixing bowl and pour in an equal volume of whole milk. Add a pinch of salt. Whisk the mixture thoroughly with an electric hand beater or a hand whisk until fully combined, then let it stand for 10 minutes to allow the flavors to meld.
  • Gradually sift in an equal volume of all-purpose flour to eggs into the milk and egg mixture. Whisk using an electric hand beater or hand whisk to ensure the batter is smooth and lump-free. If any lumps remain, pass the batter through a fine sieve for the best texture.
  • Leave the batter to rest at room temperature for at least 30 minutes, or longer if you have the time—this helps develop a better rise and texture. I’ve found that resting the batter for a couple of hours makes the Yorkshire puddings extra fluffy.
  • When you are ready to cook your Yorkshire puddings, preheat the oven to its highest temperature, making sure not to exceed 450°F (230°C) to prevent the fat from burning.