Yorkshire puddings for two
Bake these easy Yorkshire puddings for a Sunday roast. Simply double or triple the quantities to serve more people – the method and cooking times remain the same
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Prep:5 mins
Cook:20 mins
- Easy
Nutrition per serving
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kcal 195
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fat 9g
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saturates 2g
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carbs 21g
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sugars 0g
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fibre 1g
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protein 7g
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salt 0.13g
Ingredients
- 1 egg
- 50g plain flour
- 4 tbsp milk
- 1 tbsp sunflower oil
Method
Tip the flour into a small jug or bowl and beat in the egg until smooth. Gradually add the milk, 1 tbsp at a time, mixing well until the batter is lump-free. Season with salt and pepper. Can be made up to 1 hr ahead and set aside at room temperature, or covered and chilled for up to 4 hrs.
Heat the oven to 230C/210C fan/gas 8. Divide the sunflower oil evenly between two holes of a Yorkshire pudding tin or four holes of a non-stick muffin tin and put in the oven to heat up. Once the oil is hot, carefully and evenly pour the batter into the prepared holes. Bake for 20-25 mins, without opening the oven door, until the puddings have puffed up and browned. Serve immediately. Once completely cool, will keep frozen for up to a month.
