Saturday, January 12

Yorkshire Pudding Recipe

Coming from and English-Irish background, I'm a big fan of Yorkshire puddings! Drenched in (vegan!) gravy, accompanying your roast vegetables and (vegan!) meat, these often overlooked bready friends really top off a meal. Even better, they're REALLY easy to make.

Makes: 12

1 cup plain flour
1/2 tsp salt
Egg replacer made up to the equivalent of 2 eggs (I use Ogran brand)
1/2 cup soy milk
1/2 cup water
Vegetable or canola oil for greasing

1. Preheat oven to 210 degrees C. Lightly oil a muffin tray using vegetable or canola oil, I use the spray-on version for this.

2. Sift flour and salt into a bowl. Make a well in the centre and add the egg replacer, milk, and water all at once.

3. Gradually stir in the flour from the sides of the bowl and mix until the batter is smooth. Cover and allow to stand for 30 minutes.

4. After standing, give the batter a gentle stir and then spoon the mixture out evenly into the muffin tins.

5. Bake for around 10 minutes or until puddings are puffed and golden. Note: they will not rise and will be quite flat - that's how they are supposed to be!

Happy eating! :)

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