Egg-free & dairy-free Yorkshire puddings
Rated 5.0 stars by 1 users
Servings
16
Prep Time
10 minutes
Cook Time
30 minutes
Learn how to make this popular Sunday roast side dish without eggs and dairy! This recipe makes 16 but it's easy to divide the ingredients when you need a smaller quantity.
Author:Kate J
Ingredients
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flour 450 g
-
1 tsp baking soda
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600ml unsweetened soya milk
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warm water 200 ml
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vegetable oil - 16 tsp (1 for each muffin tin hole)
-
pinch of salt
Directions
Add the flour, baking powder, pinch of salt, milk and water into a large bowl. Mix with a kitchen mixer to make a smooth bater. You can use a food processor.
Cover with cling film or kitchen towel and leave to rest in the fridge for 1 hr.
Heat the oven to 220C.
Prepare the muffin tin: spoon a tsp of oil into holes of a muffin tin and place in the oven for a few minutes to get hot.
Remove the tin from the oven and carefully pour the batter into the hot oil.
Place it back in the oven and bake for 25-30 mins until risen and golden brown.
