Batter week! Flour, milk and egg spring to mind when I think of batter recipes. Seeing as we are free from two of those ingredients this week’s recipes should be interesting! But that hasn’t deterred me! Nope, in fact this week I’m attempting two bakes. This may of course mean I’ll end up with two dishes which are as flat as a pancake but at least I won’t have egg on my face… hahaha… No? Perhaps I shouldn’t write when sleep deprived!
Anyway, let’s crack on (last one honest!). The challenges in the tent this week were filled Yorkshire puddings for the signature bake, lacy pancakes for the technical and churros for the showstopper. For brunch on Sunday morning I attempted lacy pancakes using my vegan pancake recipe. You can find the original recipe here. I blitzed it in the food processor so that it was a smoother batter and added a splash more dairy free milk. Mine weren’t as pretty as those found in the bake off tent, however they were still pretty tasty. Especially when dipped in Sweet Freedom’s Choc Shot!!
My second bake was for Sunday dinner. When we have a roast we tend to pick chicken as I find it a cost effective meal with lots of leftovers. This week I thought I’d change it up so dinner was inspired by Selasi’s roast pork and crackling filled Yorkshires. I’m using a vegan recipe from the BBC Good Food website. I did swap the soya milk for oatly though. They didn’t rise as beautifully as pictured on the website but they did taste like they were supposed to and little one liked them which is the main thing. I think the batter would work well for toad in the hole, so I may try that soon!
1. In a food processor mix together 225g self raising flour, 1/2 tsp of baking powder, 300ml dairy free milk and 100ml warm water. Pour into a jug and chill for an hour.
2. Pre heat the oven to 220c and place a tsp of vegetable oil into 8 holes of a muffin tin. Pop into the oven to heat until the oil is very hot, about 5-10 minutes. Divide the batter between the eight holes and return to the oven. Bake for 25-30 minutes. They should have risen and be golden in colour.
Dairy, egg, nut and soya free. Vegan.
Makes 8/10 Yorkshire puddings
Total make time less than 2 hours
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