Preheat oven to 220°C.
Combine flour, eggs, and seasoning in a food processor.
Blend into a paste then add milk to form a smooth batter.
Pour batter into a jug and rest in the fridge.
Heat beef dripping in tins in the oven for 10 minutes.
Pour batter into tins and bake for 15 minutes.
Sauté onions and garlic in butter until tender.
Add red wine and reduce volume by half.
Pour in beef stock and bring to a boil.
Simmer with balsamic vinegar and thyme for 15 minutes.
Adjust seasoning with salt and pepper.
Pour hot gravy over the Yorkshire puddings.