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, Egg Replacer 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, Egg Replacer liquid 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.
