2 eggs
70g (½ cup) plain (all-purpose) flour
200ml (scant 1 cup) semi-skimmed milk
salt and freshly ground pepper
80g (⅓ cup) butter
1 large onion, about 300g (10½oz), very thinly sliced
100ml (scant ½ cup) beef dripping or groundnut oil
2 tbsp clarified butter (see Scrambled eggs ‘magda’ on fried bread) or groundnut oil
18 small chipolatas, blanched
pinch of sugar
To make the batter, lightly whisk the eggs in a bowl, then whisk in the flour a little at a time, until smooth. Slowly add the milk, stirring with the whisk, and season with a little salt and pepper. Cover and refrigerate the batter for at least 2 hours.
Preheat the oven to 220ºC/425ºF/Gas 7. For the filling, melt the butter in a small pan and gently cook the onion for 30 minutes, stirring every 5 minutes, until meltingly soft.
Meanwhile, put a little dripping or oil into each of 6 Yorkshire pudding moulds and place in the oven for 4 – 5 minutes until the fat starts to smoke. Give the batter a stir, then ladle it into the moulds until it almost reaches the top. Bake for 25 minutes or until the puddings are golden brown and crisp, but still slightly soft in the middle.
In the meantime, heat the clarified butter or oil in a frying pan and cook the chipolatas for 3 – 4 minutes until golden; keep warm.
Sprinkle the onion with the sugar, increase the heat slightly and cook, stirring, until lightly caramelised.
Unmould the Yorkshire puddings on to a wire rack, taking care not to burn yourself, then place one on each warm plate. Fill the cavities with the caramelised onion and chipolatas. Serve piping hot.