Original recipe of the week: Perfect dairy-free Yorkshire puddingsCultureFood & DrinksInterviews & Recipes
Have you found the perfect recipe for Yorkshire puddings? If you have, I bet it has been passed down through your family for years – a simple batter, easy to make and quick to assemble. There is a common misconception that anything and everything dairy-free is tasteless and unappealing. This would especially be considered with any batter-based product… but think again. After tasting our dairy-free Yorkshire pudding recipe you won’t even be able to taste the difference: light, flavourful and easy on the stomach (for the lactose intolerants amongst us) – you won’t look back.
Preparation time: 5 minutes
Cooking time: 20 minutes
What you will need:
150g self-raising flour
3 tbsp allergy-free whole eggs replacer (available at most health food shops)
1 ½ cups of almond milk
1 tsp salt flakes
1 tsp black pepper
What you need to do:
- Preheat your oven to 200c and place a Yorkshire pudding baking tray in the oven with a table spoon of olive oil in each mould to heat for around 5 minutes.
- When the oil is hot and nearly smoking, remove from the oven and set aside.
- In a bowl whisk the egg replacer with the milk. When whisked together, add in the flour, salt and pepper and combine.
- When this mix has formed a nice batter, add an equal amount of each to the Yorkshire pudding case – be careful not to overfill.
- Now place in the oven for about 20 minutes, or until golden and risen.
- Simply serve these alongside your Sunday roast!