“Pudding” my cooking skills to the test 👩🏼🍳
I’m currently self-isolating at home because I’ve had a few symptoms of the virus and when I haven’t been ordering takeaways to support local businesses, I’ve been using the indoors time to get busy in the kitchen 🍴
First stop was an attempt to veganise the most British of meals – the Sunday roast, using items we had in our fridge, freezer & cupboard ☺️ @thebigjolleyvegan & I cooked up:
🌱 Rosemary, thyme & garlic roast potatoes, broccoli & carrot, ”turkey” crown from @greenmeatsco, Yorkshire puddings, Inspired horseradish sauce and gravy
Here’s the recipe we used for the yorkies (very slightly adapted from the Tesco recipe, but the same method):
Ingredients:
🌱 225g self-raising flour
🌱 ½ tsp baking powder
🌱 300ml soya milk
🌱 100ml warm water
🌱 1 tsp salt
🌱 12 tsp olive oil
Recipe:
🌱 Preheat the oven to gas 200°C. In a large jug, whisk the flour, baking powder, soya milk, water and salt together, until you have a smooth batter. Set aside to rest at room temperature for 10 mins
🌱 Meanwhile, add a tsp of oil to each hole of a 12-hole muffin tin. Put the tin in the oven and allow the oil to heat up for 5 mins.
🌱 Remove the tin from the oven and carefully pour the batter into the holes. Bake in the oven for 25 mins, until golden and risen
I was pretty happy with how they turned out 😋 I always find the texture of vegan yorkies a bit doughy but these weren’t too heavy. They were crisp and had a nice flavour. Will definitely be making these again 🥰
Are there any recipes you’d like to see me attempt? Let me know in the comments! ♥️