Vegan Yorkshire puddings
Arguably everyone's favourite part of a roast dinner, keep everyone happy with these vegan Yorkshire puddings. Be sure to get the oil nice and hot before pouring the batter into the tin for a good rise.
Equipment and preparation: You will need a 12-hole non-stick muffin tin.
Each serving provides 145 kcal, 4.5g protein, 20g carbohydrate (of which 0g sugars), 5g fat (of which 1g saturates), 1g fibre and 0.5g salt.
Ingredients
- 200g/7oz strong white flour
- 1 tsp baking powder
- Β½ tsp xanthan gum (vegan-friendly)
- Β½ tsp flaked sea salt
- 400ml/14fl oz soya milk
- 3 tbsp sunflower oil
Method
Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes.
Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined.
Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug).
Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve.
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