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Yorkshire puddings, bun sized is for Dinner.

Yorkshire puddings, bun sized takes 5 minutes to prepare.

Yorkshire puddings, bun sized takes 20 minutes to cook.

Yorkshire puddings, bun sized makes 12 servings.

The ingredients for Yorkshire puddings, bun sized are:

Half a tablespoon of butter or oil
150g plain white flour
2 large eggs
150ml semi-skimmed milk

Here is how you make Yorkshire puddings, bun sized:

Preheat your oven to 220C/425F/gas 7. Place flour in a large mixing bowl, make a dip in the centre & crack in the two eggs and add a little of the milk to begin mixing.Using either a whisk (my Nan used a fork) gradually incorporate the flour into the egg & milk stirring the egg & milk in the centre. The flour will come in from the sides gradually & is less likely to lump, then add milk as you need to make a mixable batter. Work out the lumps before adding the last of the milk as they're easier to get out of a thicker batter. Put your buttered/oiled tin in the oven and get it smokin' hot.Transfer your batter to a jug & open the oven, slide out your tin on the rack and quickly pour in your batter, then return to the oven. Its important that the tin cools as little as possible. Small puddings will take about 15 to 20 mins depending on your oven. Keep an eye on them to see they don't burn.To make a Toad in the Hole, put some sausages (6 or 8) in the base of a large greased tin in your preheated oven and when they're nearly cooked but not too brown, slide out the tin and pour over your batter. Cook for approx 30 mins but every oven is different so keep an eye on it so it doesnt burn.Serving Size:?12 small puddings

The nutritional information for Yorkshire puddings, bun sized is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 73.9

• Total Fat: 1.8 g
• Cholesterol: 32.3 mg
• Sodium: 73.6 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 0.3 g
• Protein: 3.1 g

The dietary needs meet for Yorkshire puddings, bun sized is Vegetarian