Yorkshire Puddings.

100g 4oz plain flour.

1 tsp egg re-placer mix- 2 tbsp water whisked together.

pinch salt.

300ml 1/2 pint milk.

1/4 tsp baking powder (to help rise).

White fat.

Pre heat oven to 200C, 425F, Gas Mark 7. Bun tray.

1. Sift the flour and salt and baking powder into a bowl, make a well in the centre and add the egg mix, beat in the milk until the mixture is smooth and bubbly and resembles thick cream. Place in the fridge for 1/2 hour or longer.

2. Place small knobs of white fat in the bun sections of the tray and place in the oven until the fat is smoking hot. When it is just about ready turn on two rings on top of the cooker to hot and place the tin on top to keep the fat smoking hot. Half fill the sections with the mixture. Place back in the oven and bake for 20-25 minutes; depending on the depth of the tins. The puddings will rise, (but with these not containing egg (and if gluten free flour does not rise as normal Yorkshire puddings with eggs & normal flour do). They will rise and be slightly hollow inside.

Do not  under bake or they will collapse when taken out of the oven.

If  your fat is not smoking hot; your puddings will not rise and will be hard and flat.


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