Dr Mobeus
Yorkshire Puddings with Onion Gravy
A packet of six frozen Yorkshire puddings costs about £1.10 these days, while the same number made at home needs 13p of flour, three eggs and a splash of milk. Cooked in oil so hot it spits, the batter climbs the sides of the tin into tall golden cups, and with a pan of onion gravy alongside you have an honest tea for about 45p a portion.
The two rules that matter: the fat must be fiercely hot before the batter goes in, and the oven door must stay shut for the full bake. Every time the door opens, the puddings slump a little more. Resting the batter for at least 20 minutes, cold from the fridge if you have time, gives a taller rise because the flour has time to relax.
Puddings and gravy is proper northern eating, and it deserves rescuing from the side-dish aisle. It is also one of the cheapest hot meals it is possible to make. Do not save it for the Sunday roast.
Yorkshire Puddings with Onion Gravy
Ingredients
Method
- Whisk the flour, eggs, milk and a good pinch of salt in a jug until you have a smooth batter the consistency of double cream. Set aside to rest while the oven heats, or in the fridge for up to 24 hours.
- Heat the oven to 220C (200C fan). Spoon a teaspoon of oil into 6 cups of a deep muffin tin and put the tin in the oven for 8 to 10 minutes until the oil is shimmering hot.
- Give the batter a final whisk, then divide it between the hot cups, filling each about half full. Work quickly so the oil stays hot. Bake for 20 to 25 minutes without opening the oven door, until the puddings are puffed, golden and crisp.
- While the puddings bake, make the gravy. Melt the butter in a frying pan over a medium heat, add the onions and a pinch of salt and cook for 10 minutes until soft and golden at the edges.
- Stir in the flour, cook for a minute, then crumble in the stock cube and add 300ml of hot water and the Worcestershire sauce. Simmer for 5 minutes until it thickens to a glossy gravy that coats the spoon.
- Serve two puddings per person in a shallow bowl with the onion gravy poured over and plenty of black pepper.
Tips and Variations
The batter keeps in the fridge for 24 hours, so make it the night before for a fast teatime bake. Cooked puddings freeze well: open freeze them flat, then reheat from frozen at 200C for 5 minutes to crisp back up. Beef dripping instead of oil tastes more traditional if you have it, and a spoonful of wholegrain mustard whisked into the gravy at the end is a very good addition.
