To prepare a Yorkshire puddings sausages tenderstem and roast shallot gravy recipe, first you will need to prepare your ingredients. First, you'll need: 1 pound (240 g) of yorkshire pudding, 2 tbsp (50 ml) ketchup, 1 tablespoon (2.5 fl oz) Worcestershire sauce, 3 tablespoons (120 milliliters) cider vinegar, and 1 teaspoon (0.5 squirt) salt. Mix the ingredients together until they're well combined. Pour the mixture into the ramekin and cover with clingfilm. Bake in the oven for 1 hour and 15 minutes or until the pudding is set and the top is golden brown. Serve with roast potatoes.