Yorkshire Puddings

[TobleroneBoo]

I would like to make yorkshire puddings on Sunday. There is only me and DP.

I dont want to make up a batch and waste half of the mix. I also dont want to cook it all and then eat a billion yorkshires just to save waste ( well, I do, but I probably shouldnt).

So, is there a recipe that would result in maybe 4 or 5 yorkshires? or do normal recipes make 6 in which case that would be fine?

Or is the mix freezable?

Or should I just cook and scoff the lot?

Novice here, you may have guessed.

Thanks in advance

The Delia Smith recipe uses one egg so it's not really possible to reduce it further than that.

www.deliaonline.com/home/Print-Recipe.html%3FPID%3D2795%26ampCID%3D364

I know nothing of freezing but you can refrigerate and reheat any leftovers later. And I've always found it reliable even though I use olive oil rather than beef dripping. (That's probably sacrilege in Yorkshire. Sorry, People of Yorkshire.)

1 egg makes 6 puddings. Jamie's method is easiest.

You can freeze cooked yorkies. I make 12, we eat 6 then I freeze the other 6 for the next week. They reheat in the oven in about 4 mins a la Aunt Bessie.

I always make a double batch of Yorkshire Puds and freeze half. They reheat from frozen very quickly and bulk out all sorts of meals.

And sunflower oil makes the highest, puffiest Yorkshires... Mary Berry told me that!