Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

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.

READ MORE
Purchase options below
Find the complete article and many more in this issue of PlantBased - December 2018
If you own the issue, Login to read the full article now.
Single Issue - December 2018
$3.99
Or 399 points
Annual Digital Subscription
Only $ 2.25 per issue
SAVE
44%
$26.99
Or 2699 points
6 Month Digital Subscription
Only $ 2.83 per issue
SAVE
29%
$16.99
Or 1699 points
Monthly Digital Subscription
Only $ 3.99 per issue
$3.99
Or 399 points

View Issues

About PlantBased

It’s December! Unfortunately for some (mainly my colleagues) I’m amongst the half of the population who, once entering the final month of the year, can’t hold back the excitement, nor the festive music, mince pies or glitter (biodegradable, of course). I see December as a time for celebration – in the Western world, we often only correlate the month with Christmas, but there are innumerable different religious and cultural celebrations commencing all over the planet. Whether you’re marking the occasion of Hanukkah, Christmas, Winter Solstice or Bodhi Day, we’ve got a myriad of merry recipes, as well as top hosting tips, that’ll ensure your party is a smooth, stress-free and, most importantly, fun occasion. Plus, to keep the kids entertained during the holidays, check out our cute and Christmassy candy cane meringue recipe – it’s super easy to make and requires barely any mess! But it’s not all Martha Stewart soirees and adults-only wine and cheese evenings, this issue we’re also speaking to vegan rock star, Josh Franceschi, frontman of You Me At Six, about the band’s collaboration with Temple of Seitan and how he handles his plant-based lifestyle on the road. And, as if one vegan superstar wasn’t enough, Angela Liddon aka Oh She Glows, (aka one of our favourite plant-based bloggers) is talking health, happiness and vegan food in our exclusive interview. Though some say there can be ‘too much of a good thing’, unless that good thing is tequila, I completely disagree; so for even more festive tips turn to this month’s V Word, where Heather will look at the inventive ways you can eliminate waste over the Christmas season. Merry Christmas to all and to all a good night!