Giant Yorkeshire Pudding
Great with roasts, stews and casseroles
Prep Time5 minutes mins
Chilling time30 minutes mins
Total Time35 minutes mins
Servings: 2 People
Calories: 462kcal
- 2 Eggs
- 70 g Flour
- 100 ml Milk
- ¼ cup sunflower oil
Crack eggs into bowl or jug
Add flour, whisk until smooth
Slowly add the milk and continue whisking until mixture is free of lumps
Season with salt and pepper and then pour into a jug. Chill for at least 30 minutes and up to 24 hours
Preheat oven to 230°C
Drizzle oil into two small sandwich cake tins and put into the oven to heat oil
once oil is hot, pour batter into sandwich tins and put back in the oven for 25 minutes
Check the Yorkshire pudding, it should have a good dark brown colour at the edges and feel firm and dry.
Calories: 462kcal | Carbohydrates: 29g | Protein: 11g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 170mg | Sodium: 83mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 321IU | Calcium: 93mg | Iron: 2mg