Gather the ingredients.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible—up to several hours.

When ready to cook your Yorkshire puddings, heat the oven to the highest temperature possible, however, do not exceed 450 F/230 C or the fat may burn. Meanwhile, make the gravy.

Melt the oil and butter in a large saucepan over a gentle heat.

Add the onion and cover with a lid.

Cook slowly for approximately 10 minutes or until the onions are soft and translucent.

Add the sugar and balsamic vinegar to the onions and stir well.

Cover with the lid and continue to cook for a further 5 minutes.

Add the stock and boil gently uncovered for 5 minutes.

In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste.

Pour a little of the hot gravy into the starch mixture and mix thoroughly.

Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened.

Keep warm until ready to serve.

Cook the Puddings

Place a pea-sized piece of lard, dripping or a tsp. vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2-inch/5-centimeter hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking.

Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approximately 20 minutes. Repeat the last step again until all the batter is used up.

Serve on hot plates drenched in delicious onion gravy.