Sides
YORKSHIRE PUDDINGS
Makes: 20
NF
Wow your family and friends with this simple but delicious recipe. Why not make a double batch and serve leftovers drizzled with maple syrup as a Sunday treat?
• 4 tbsp white vegetable fat (shortening)
• 230g (2⅓ cups) plain flour
• 4 tbsp gram flour
• 2 tsp sea salt flakes
• 570ml (generous 2¼ cups) unsweetened soya milk
1 Preheat oven to 200°C/400°F/Gas 6. Place a small piece of vegetable fat into each hole of a muffin tin and transfer to the oven to heat up for 10 minutes.
2 Mix the flours and salt together in a large bowl. Using an electric whisk, slowly whisk the soya milk into the dry ingredients until you have a smooth, bubbly batter. Leave to stand until needed.
3 When the fat is hot, whisk the batter briefly and pour into the jug. Working quickly and carefully, remove the trays from the oven and fill ⅔ full with the batter. Quickly return to the oven and leave to cook, without opening the door, for 30 minutes. Best served immediately.
Per serving (46g)Calories 81, Fat 3.3g, Saturates 0.8g, Sugars 0g, Salt 0.59g
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