Ingredients
Method
- Prepare the batter: In a medium bowl, whisk together the flour and salt until well combined. Make a well in the center and crack in the eggs. Using a fork or small whisk, gradually beat in the milk and beef broth from the edges inward, mixing until smooth with no lumps. Set aside at room temperature for 20 minutes.
- Heat the oven: Preheat your oven to 450°F (230°C). Position a rack in the upper third of the oven.
- Start the gravy base: While the batter rests, melt butter and olive oil together in a large skillet or Dutch oven over medium heat. Add the sliced red onions with a pinch of salt and stir to coat. Cook for 15–20 minutes, stirring occasionally, until the onions are soft and deeply caramelized — they should be dark gold with some darker edges.
- Make the gravy: Sprinkle flour over the cooked onions and stir constantly for 1 minute to cook off the raw flour taste. Slowly pour in the beef broth while whisking to prevent lumps, then add sherry (or wine) and Worcestershire sauce. Bring to a simmer and cook for 5 minutes until slightly thickened. Taste and adjust seasoning. Set aside.
- Heat the pudding tins: Place your Yorkshire pudding tin or individual ramekins in the hot oven for 3–4 minutes. Remove carefully (use an oven mitt) and immediately add about half a tablespoon of butter or drippings to each cup. Let it melt until the fat is shimmering and just starting to smoke — this is crucial for proper rising.
- Pour and bake: Quickly pour batter into each cup, filling them about two-thirds full (batter will rise). Place back in the oven and bake for 20 minutes without opening the door. The puddings should puff up high with crisp edges and a soft, custardy center. They'll have puffed even more than you see — they settle slightly when removed from the oven.
- Finish and serve: Remove the pudding tin from the oven. Use a knife to loosen the sides if needed, then gently tip them out onto a serving platter or into individual bowls. Spoon warm red onion gravy over everything and serve immediately while the puddings are still crisp. Garnish with fresh thyme if using.
Nutrition
Notes
I've kept this in my regular rotation ever since because it does exactly what I want from a weeknight meal: the gravy takes on the longest, and while it's simmering you can handle everything else. The Yorkshire puddings bake at a high temperature for just 20 minutes. I serve them with anything roasted — chicken thighs are my go-to, but pork chops work beautifully too.
The trick that makes all the difference is using beef drippings or a spoonful of butter in each cup before pouring in the batter. You'll hear it sizzle and know you're on the right track.