Vegan Yorkshire Puddings - Orgran

Method

• Preheat the oven to 220°C (Gas Mark 7/425°F).
• Grab a 6-hole muffin tray and dollop in 1 tsp vegan margarine or sunflower oil into each hole.
• In a large bowl, combine the flour, baking powder and salt. In a separate bowl, whisk the No Egg™ into a smooth paste with the water then slowly add in the rice milk.
• Place the bun tray in the oven for 10 minutes so it gets very hot.
• Now add half the No Egg™ mixture to the dry flour mix. Whisk to a smooth paste then incorporate the rest of the liquid until you have a smooth batter. The mixture will be thicker than a normal Yorkshire pudding batter, but if your whisk can stand up in it, it’s too thick, so add a little more water to thin it down.
• Working quickly but carefully, remove the muffin tin from the oven and spoon the batter into each hole – it should sizzle. Return the tin to the oven immediately and bake for 18-22 minutes.