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

Ingredients

• 1 egg
• 50 g plain flour
• 4 tbsp milk
• 1 tbsp sunflower oil

Steps

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.