Pre-heat your oven to 220ºC/200ºC fan.
Put ½ tsp of olive oil into each hole of a 6-hole muffin tin. Put the muffin tin into the oven to get the oil really hot while you make the Yorkshire pudding batter.
Put the plain flour (70g), milk (100ml), salt (½ tsp) and 2 of the eggs into a large bowl and whisk until smooth (don't worry if there's a couple of little lumps).
Cut each of the chipolata sausages into three pieces and cut the bacon into bite-sized pieces.
Remove the tray with the hot oil from the oven and working quickly (but carefully) put two pieces of sausage and a few pieces of bacon into each hole and then evenly distribute the batter between the 6 holes.
Return the tray to the oven for 18 minutes.
Remove the tray from the oven and crack an egg into each of the 6 puddings (you may find it easier to crack them into 6 cups and then pour them in, rather than cracking them directly into the puddings).
Return the tray to the oven for 6-7 minutes until the egg whites are cooked through.
Serve. The sausage a bacon may stick a little to the tray, if they do, run a knife around the edge and you should find they pop out easily.
Calories: 228kcal | Carbohydrates: 10g | Protein: 14.1g | Fat: 13.6g | Saturated Fat: 4g | Sodium: 480mg | Fiber: 0.4g | Sugar: 1.9g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.