© J Sainsbury plc 2020
Dairy-free and gluten-free Yorkshire puddings
Don't miss out on the crowning glory of the roast with these dairy-free and gluten-free Yorkshire puddings
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 tbsp vegetable oil
- 200 ml unsweetened UHT soya drink
- 2 medium free-range eggs
- 120 g white self-raising gluten and wheat-free flour blend (such as Doves Farm)
Method
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1
Preheat the oven to 220°C, fan 200°C, gas 7. Pour the oil into the holes of a 4-hole Yorkshire pudding tin, or deep 6-hole muffin tin and put in the oven for 5 minutes, or until the oil is really hot and smoking.
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2
Meanwhile, mix the milk and eggs together in a jug. Sift the flour into a large bowl and season with freshly ground black pepper. Make a well in the centre of the flour, pour in the eggs and milk and whisk, drawing in the flour as you go, until you have a smooth batter.
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3
Transfer the batter to a jug. Pour into the hot tin, filling each hole no more than three-quarters full. Cook, without opening the oven door, for 15-18 minutes or until risen, deep golden and crisp.
Cook’s tip: make toad in the hole by placing half a cooked freefrom sausage into each well in the Yorkshire pudding tray, before adding the batter mixture. Cook as above.
