Christmas is sneaking up on us stupidly fast and that can only mean one thing: A MASS OF ROASTS!! Yay!!!! And what does every vegan miss from their roasts? A good crispy Yorkshire pudding to cover in lashings of gravy of course! I’ve tried lots of recipes that have annoyingly just ended up like heavy cakes but then I found this recipe on a fantastic website called ‘Maple Spice’ (www.maplespice.com). It needs a few ingredients you may have to go out and buy but they weren’t expensive at all and I promise you this recipe is so worth it! You only use a tiny bit each time so you’ll be in Yorkshire pudding and toad in the hole heaven all year! (Sorry about only having one crappy photo but my camera died after I took it under Niagra falls for a second time and I’ve had to use my cheapo camera phone that has about 1 pixel!)
What you need: (makes 8/9)
- 1 Tbsp corn flour
- 1 Tbsp potato flour (I got mine from Holland and Barratt but any health food shop should sell it)
- 1/2 tsp baking powder
- 1/8 tsp xanthan gum (check the free from sections of supermarkets or health food shops)
- 2 tsp vegetable oil
- just under 1/2 cup water
- 3/4 cup soya milk (180ml)
- 1/4 cup sparkling water (60ml)
- 1 Tbsp vegan margarine, melted
- 1 cup minus 2 Tbsp plain flour (120g)
- 1/2 tsp salt
- more oil for the muffin tin
What you do:
- Preheat the oven to 375F/180C.
- Place 1/2 tsp of oil into each of the 8 muffin tin holes and place the tin in the oven.
- Using a fork or hand whisk, whisk together the corn flour, potato flour, xanthan gum and baking powder.
- Add the water and whisk well until no more lumps (there may be a few, that’s okay).
- Add the oil and whisk well again until slightly frothy.
- Whisk in the soya milk and sparkling water until well incorporated.
- While whisking pour in the melted margarine in a steady stream until all added.
- Add the flour and salt and whisk until combined but lumpy.
- Remove the pan from the preheated oven and pour the mixture in until almost full.
- Pop back into the oven and bake for 20 minutes.
- Remove and slice the tops and slightly open then bake for another 20 minutes.
- Check after they have had 1/2 hour but they may need longer for the bottoms to fully cook. Let cool slightly in pan then remove and serve with a whole jug of gravy.
To make toad in the hole just do exactly the same but using a metal loaf tin/ cake tin and bung the sausages in when you pour in the batter.