Dairy Free Yorkshire Puddings with Oat Milk
These dairy-free Yorkshire puddings with oat milk are just as delicious as the best traditional Yorkshire puddings. Golden and crispy with a fluffy inside, they are the perfect accompaniment to your Sunday roast. You'll be a super hero when you produce a tray of these perfectly risen Yorkshire puds!
Equipment
- 6 hole muffin or Yorkshire pudding tray
Ingredients
- 50 g plain flour
- 80 ml oat milk
- 1 egg
- salt and pepper to taste
- 1 tbs olive oil
Instructions
- Preheat the oven to 220 degrees (200 fan)
- Add the flour and seasoning to a bowl, and make a well in the centre.50 g plain flour, salt and pepper to taste
- Break the egg into the hole in the flour. Using a whisk, start to incorporate some of the flour from the outside of the bowl.1 egg
- Add the oat milk to the centre, and mix in the remaining flour. Whisk well to ensure the mixture is smooth. Pour the batter into a jug.80 ml oat milk
- Pour half a teaspoon of olive oil into each of the holes in the tin. Place in the oven for 5 minutes to heat the oil. It needs to be scorching hot.1 tbs olive oil
- Quickly divide the batter between the 6 holes in the tin. Place back in the oven as quickly as possible.
- Bake the Yorkshire puddings for 20 minutes. Keep the oven door closed until the end of the cooking time.
Notes
- The key to well-risen dairy-free Yorkshire puddings is to ensure that both the oil and the oven are very hot
- Take care when adding the batter to the hot oil as it may spit a little
Nutrition
Calories: 82kcalCarbohydrates: 7.9gProtein: 3.2gFat: 4.2gSaturated Fat: 0.9gFiber: 0.3gSugar: 1.3g
Tried this recipe?Let us know how it was!
