Yorkshire puddings for two
Prep
5 mins
Cook
20 mins
Servings
2
Difficulty
Medium
Making Yorkshire puddings for just two of us is one of my favorite shortcuts in the kitchen. This recipe comes together in barely five minutes of prep, and the whole thing is done in twenty. I love using eggs as the star ingredient because they're packed with choline, which is brilliant for brain health. Best of all, you probably have everything already in your cupboards, so there's no need for a special trip to the shops. These rise beautifully golden and crispy, and honestly, there's nothing quite like fresh Yorkshire puddings straight from the oven.
Ella x
Ingredients
- 11 egg
- 50 gplain flour
- 4 tbspmilk
- 1 tbspsunflower oil
Detail level
Instructions
- 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.
- 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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