Preheat the oven to 220°C.
Whisk all the ingredients for the Yorkshire puddings together in a bowl.
Cover and allow to rest in the fridge overnight.
Put the dripping into pudding moulds and put in the oven until smoking hot.
Ladle the mix into the trays or pour from a jug and cook for 30 minutes. After 30 minutes open the oven door for a couple of seconds to allow the steam in the oven to escape. Reduce the oven temperature to 200ºC and continue cooking for 5–10 minutes more until the Yorkshire puddings are crisp and golden.
For the sauce: melt the butter in a pan over a low heat and cook out the onions until deeply coloured.
Add the madeira wine, sherry and stock into a saucepan and bring to the boil. Reduce by half and serve with the Yorkshire puddings.
Preheat the oven to 220°C.
Whisk all the ingredients for the Yorkshire puddings together in a bowl.
Cover and allow to rest in the fridge overnight.
Put the dripping into pudding moulds and put in the oven until smoking hot.
Ladle the mix into the trays or pour from a jug and cook for 30 minutes. After 30 minutes open the oven door for a couple of seconds to allow the steam in the oven to escape. Reduce the oven temperature to 200ºC and continue cooking for 5–10 minutes more until the Yorkshire puddings are crisp and golden.
For the sauce: melt the butter in a pan over a low heat and cook out the onions until deeply coloured.
Add the madeira wine, sherry and stock into a saucepan and bring to the boil. Reduce by half and serve with the Yorkshire puddings.
