This was a a bit difficult because I used the gluten free flour it’s not as crispy and
Light as the normal Yorkshire puddings! Make sure your you get your baking tin very hot for this!
260g (9 ½oz) self-raising gluten free flour (optional)
1 ½ tsp baking powder
1 tsp salt
480ml (17 fl oz) soy milk, or vegan milk of your choice
Olive oil, for greasing
1.Preheat the oven 210°C/Gas mark 7. Pour about 2 tsp oil each hole in a 12-hole Yorkshire pudding baking tin.
2.Mix the flour,baking powder, and salt together until smooth, then pour the batter into a jug.
3.Now it’s time to the get the baking tray hot-place it into the oven for 4 minutes, then remove the tray and quickly fill each hole with batter.
4.Carefully put the tray back in the oven for 16 -18 minutes, or until brown and nicely risen.
5. Serve straight away