Cookbook:Yorkshire Pudding (Vegan)
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Yorkshire pudding is a serving popular across the UK but originating in the county of Yorkshire in England. It's traditionally eaten with beef or lamb with vegetables.
- 1 cup (240g) unbleached white flour
- 1 cup (240g) whole wheat pastry flour
- 1 tsp. salt
- Ener-G egg replacer equivalent of 2 eggs
- 1 cup (240ml) soy milk
- 1 cup (240ml) very cold water
- 2 Tbsp. margarine, melted (note, use a margarine like Vitalite that contains no extracts of cow's milk)
- Preheat the oven to 425°F/210°C.
- In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacer mixture. Stir together until just combined, then add the soy milk and water, a bit at a time. Stir until smooth, but don’t overbeat.
- Swirl the melted margarine around a shallow, 9x13-inch (22-32cm) baking pan. Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top. Bake for 20 minutes, or until golden on top and a knife inserted into the center comes out clean. Let cool, then cut into squares to serve.
Makes 4 servings