Recipes

Little Vegan Yorkshire Puddings

3oz/ 85g vegan margarine
4oz/ 115g self raising flour, sieved
pinch salt
280ml/ ½ pint soya milk
2oz/ 55g whole egg replacer
60ml/ 2 fl oz
1 tsp baking powder

1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Put 1 tsp vegan marg in each compartment on a bun tray with 9 compartments.
3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with the water. Mix this in with the milk in a jug.
4. Place bun tray in oven for 10 mins so the vegan marg gets very hot.
5. Then add half of the egg replacer liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid.
6. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Cook for 15-20 mins.

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