I have my Canadian buddy Felicity to thank for the heads up on these little beauties.
They say necessity is the mother of invention and it was necessity, or rather running out of regular flour to be more precise, that made me reach for the strong bread flour.
These came out AMAZING!
I will be using the bread flour to make Yorkshire Puddings from now on.
Yorkshire Puddings
makes 8
Ingredients
4 oz strong bread flour
1 heaped teaspoon chickpea flour
1 teaspoon salt
half a pint soya milk
Vegetable oil
Method
Mix the flour, chickpea flour and salt together in a bowl and gradually pour in the milk whisking really hard.
Put to one side and go about your business. Every 20 mins or so give the mixture another good whisking, do this about 6 or 7 times in the next couple of hours.
Preheat the oven to 230C (450F). Pour about a teaspoon of vegetable oil
into each muffin pan hole and place in the oven for about 20 mins - the oil
needs to be smoking! Seriously.
Whisk the mixture again and pour into the hot muffin tins, about two thirds of the way up.
Return to the oven and cook for 20 minutes.
Don’t open the oven door to check them as the oven needs to stay really hot. If you need to turn the pan round just do it as quickly as possible without causing a serious accident.
Don’t open the oven door to check them as the oven needs to stay really hot. If you need to turn the pan round just do it as quickly as possible without causing a serious accident.
These Yorkshires pop out of the tin really easily.
Serve alongside your usual roast dinner gubbings and lashings of gravy.
Deeeeee-lish
Not sure what a Yorkshire Pudding is?
Check out the history here. And check out Cat's Yorkies too.
GO VEGAN!
Go MoFo!
