Instructions: Firstly place the flour and some seasoning in a bowl and add some eggs mixing in with a whisk and then the milk, slowly, to stop lumps from forming. At this point you should place this in the fridge overrnight covered with some clingfilm.

Place the non-stick yorkshire tins into the oven on a very high heat with a little dripping in each of the tins. Before adding the mix to the tins prepare the salmon by skinning and cutting the fillet onto small dice and add to the mixture.

The tins should be smoking hot as you pour the the mix full to the the top the mix should seal the edges. Working fast, place back in the oven on a high heat and close the door and leave closed for about 20 minutes.

While this is cooking, peel and slice the onions and cook to death

(caramelise well) in a pan. Add the wine and stock and reduce well until thickened, season. Turn down the oven by 40 C and cook for another 10 minutes - to cook the bottam.

Remove from the oven and serve the thick onion gravy in the middle.

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