Yorkshire Puddings for Two
30 min
Makes 2 large or 4 medium puddings
Crispy, puffy baked egg batter puddings, traditionally served with roast beef and gravy.
| prepPreheat oven to 230°C / 445°F (210°C / 410°F fan, gas 8) | ||
| prepDivide sunflower oil evenly between 2 large or 4 medium holes of a Yorkshire pudding tin or muffin tin; place in oven to heat | ||
| 50 g plain flour | Beat flour & egg until smooth, gradually add milk, season with salt & pepper | Pour batter into hot oil, bake 230°C / 445°F, 20–25 min until puffed & golden |
| 1 egg | ||
| 60 ml milk | ||
| 15 ml sunflower oil | ||
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