Yorkshire pudding is a dish popular across the UK but originating in the county of Yorkshire in England. It’s traditionally eaten with beef or lamb with vegetables.
Ingredients
- 1 cup (240 g) unbleached white flour
- 1 cup (240 g) whole wheat pastry flour
- 1 tsp salt
- Ener-G egg replacer equivalent of 2 eggs
- 1 cup (240 ml) soy milk
- 1 cup (240 ml) very cold water
- 2 Tbsp vegan margarine, melted
Procedure
- 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, 9×13-inch (22-32 cm) 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.