Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from goo.gl/Ta4oAX.
Published September 8th 2012
Dairy Free Yorkshire Puddings
These flying saucer-shaped Yorkshire Puddings are perfect for children, people with small appetites, and inter-galatic visitors. I created them totally by accident, simply because I did not have a Yorkshire Pudding mould at hand. They are made in exactly the same way as a regular Yorkshire Pudding except you use a a cupcake tray or madeline dishes to pour in the batter.
As you can see, they turn into little hollow pods. You may not be able to fill them up with gravy, but their small size and fun shape make them a good option for children.
Makes: 19 Kcal/serving: 33 (based on the brands I used) Cooking Time: 40mins Temperature: 200 ༠C/ 180 ༠C fan/ 400 ༠F/ 5 Gas
I made these Yorkshire's with dairy free ingredients, so anyone who is lactose intolerant can have them. You can always replace the soya with dairy ingredients if you prefer. Most recipes use salt, but I find this entirely unnecessary. They taste just as good without, and are healthier.
100g plain flour
1 large egg 300ml light soya milk 25g soya butter
1. Beat the egg
2. Create a well in the centre of the flour and pour in the egg with 125ml milk.
3. Beat the mixture, and gradually add the rest of the milk
4. Divide the butter equally into cupcake or madeline moulds and put in a pre-heated oven until it has melted
5. Pour in the batter and cook
Did You Know?
The first recorded Yorkshire Pudding recipe was in 1737 in the book Whole Duty of a Woman (what a name for a recipe book, huh?), but it was called Dripping Pudding; it was later made famous by Hannah Glasse in 1747. Unlike the Yorkshires we have today, these did not rise as much because they used meat drippings instead of butter. It is believed that Yorkshire Puddings were actually invented as a way to use up the drippings left over from cooking meat.
Traditionally Yorkshire Puddings were had as starters because they were cheap to make. Some believed it was a way to fill you up before your main meal, but I don't quite understand why you would want to be full before the main course. To me it makes more sense that they began off as starters simply because they were made at the same time as the meat was cooking, but were ready to eat much sooner. Once you had finished your Yorkshire, the, the main course would be ready. You can still make big Yorkshires, but generally now a days, they are smaller and eaten with the main meal.
It was not until 1995 that Yorkshire Puddings began being made commercially, and the person (or rather company) we have to thank is that great Aunt Bessie. What a woman. Although the ready made Yorkshires are more convenient, I find it very satisfying making my own; I also don't know commercial brands that are dairy or gluten free. If you make them yourself, you can have them suit your own dietary requirements.
For many years,we have had Yorkshire puddings, but only with roast beef. Mum used to make great big ones and let the cooking meat juices drip into it. She also made a large Yorkshire pudding and cook sausages in it- that is toad in the hole- really delicious. The idea of eating the puddings before a meal was to take the edge off you appetite, as people could only afford small amounts of meat so the actual main meat meal was very small. My children love the little puddings made in patty pans yum!