Vegan Yorkshire Pudding

Method

1. Pre-heat the oven to 220°C (428°F). It's very important that the oven is hot before you put the puddings in.
2. Fill a quarter of each hollow in the muffin tin with vegetable oil. Place in the pre-heated oven for at least 10 minutes to make sure it's piping hot — this is crucial before the batter goes in.
3. Measure the milk into a jug, pour in the vinegar, baking powder and bicarbonate of soda, and gently stir to form a 'buttermilk'. Let it sit for at least 10 minutes. Make sure to use unsweetened plant-based milk.
4. Sift the self-raising flour, gram flour, salt and nutmeg into a large bowl and combine.
5. Pour the milk mixture into the dry ingredients and whisk until a thick but runny batter forms, then pour the batter back into the jug.
6. Fill each hole to around 1cm from the top, leaving room for the puddings to rise, and bake for 10–15 minutes until risen and golden brown. Avoid opening the oven door while they cook so they can rise properly.
7. If any puddings haven't risen and have a dip in the middle, press the back of a teaspoon into the centre and return to the oven for 2–3 minutes.

Equipment

• Whisk
• Large mixing bowl
• Oven
• Deep muffin tin
• Measuring jug
• Weighing scale
• Tablespoon
• Teaspoon
• Spatula
• Sieve