Yorkshire puddings for two
- Barney Desmazery
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Makes 2 large or 4 medium puddings
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.6 out of 5.34 ratingsRate
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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
Easily doubled
Easily halved
Freezable
Low sugar
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 1 egg
- 50g plain flour
- 4 tbsp milk
- 1 tbsp sunflower oil
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Nutrition: Per serving
-
kcal195
-
fat9g
-
saturates2g
-
carbs21g
-
sugars2g
low
-
fibre1g
-
protein7g
-
salt0.13g
low
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Method
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step 1
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.
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step 2
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.
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A star rating of 4.6 out of 5.34 ratings
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