Original recipe of the week: Perfect dairy-free Yorkshire puddings

12^th January 2013

Bethany Stone

Bethany Stone

12 January 2013

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.

Perfect dairy-free Yorkshire puddings

Serves 4

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:

1. 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.
2. When the oil is hot and nearly smoking, remove from the oven and set aside.
3. In a bowl whisk the egg replacer with the milk. When whisked together, add in the flour, salt and pepper and combine.
4. When this mix has formed a nice batter, add an equal amount of each to the Yorkshire pudding case – be careful not to overfill.
5. Now place in the oven for about 20 minutes, or until golden and risen.
6. Simply serve these alongside your Sunday roast!

            Bethany Stone