How To Make: Diary Free Yorkshire Puddings

It wouldn't be Sunday without them, and there's no reason to forgo them just because you're eschewing dairy! Rebel Kitchen show us how it's done.

YORKSHIRE PUDDING (serves 6)

Ingredients: 1 ½ cup self-raising flour ½ tsp baking powder 1 cup Rebel Kitchen Semi Skimmed Mylk ½ cup warm water Pinch of salt 2 tsp vegetable oil

Method: Preheat the oven to 220 degrees Celsius. In a large jug, whisk flour, baking powder, Semi Skimmed Mylk, water and salt, until you have a smooth batter without any lumps. Set your mixture aside to sit at room temperature for around 15 mins. Add around a teaspoon of oil to each hole in a 12 hole muffin tin and place this directly in the oven to heat for 5 mins. Take hot, oiled tin out of the oven and carefully pour the batter into the individual holes. Bake in the oven for 25 mins, until golden and risen.

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