Yorkshire Pudding Plate
One of the simplest hearty foods is Yorkshire pudding topped with mash, peas, sausages, and a delicious onion gravy. The perfect twist to a Sunday Roast!
[adrotate group="2"] [adrotate group="4"]- 1 Cup Plain Flour
- 1 Cup Milk
- 2 Eggs
- Pinch Salt
- Vegetable Oil
- 2 Dishes (22cm x 17cm)
- 25g/1 oz Unsalted Butter
- 1 Medium Onion (cut in half and sliced)
- 2 Tsp Sugar
- ½ Tsp Dried Thyme
- ½ Tsp Dried Sage
- ½ Tsp Mustard
- 1 Tsp Worcestershire Sauce
- 1½ Cups Beef Sock
- 1 Tsp Balsamic Vinegar
- 1 Tbsp Unsalted Butter
- 1 Tbsp Cornflour/Cornstarch mixed with a little water
- Mashed Potatoes
- Sausages
- Frozen Peas
Melt the butter in a pan over medium heat. Add the sliced onions and sugar and cook until caramelized (deep golden).
Add the herbs, mustard, worcestershire sauce and beef stock.
Bring to boil then simmer covered for 20 minutes. Add the balsamic vinegar and cornflour and simmer until thickened, stirring continuously.
Add the butter (1 tablespoon) and stir until dissolved. Season with salt and pepper.
Add the flour to a bowl and make a well in the middle. Crack open the eggs in the middle and add a little milk.
Using a hand balloon whisk start mixing together and continue adding the milk as you go along until the mixture is completely lump-free.
Leave to rest at room temperature for 1 hour before using.
Preheat oven 220C/425F.
Spoon a little vegetable oil evenly into your dishes to completely cover the base and place in oven to heat until the oil is hot (about 15 minutes).
Stir the batter, season with salt and pour into a jug.
Remove hot dishes from the oven. Carefully and evenly pour the batter into the dishes.
Place back into the oven and leave undisturbed for 25-30 minutes until pudding has puffed up and browned.
Serve immediately topped with mash, sausages, peas and gravy.
Enjoy!