• 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)


  1. 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.

  2. 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.

  3. 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.

Nutritional Details

Each serving provides
  • Energy 812kj 194kcal 10%
  • Fat 8.6g 12%
  • Saturates 1.2g 6%
  • Sugars 0.6g <1%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 729kj/174kcal

Each serving provides

20.8g carbohydrate 1.3g fibre 7.6g protein

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