Recipes for Side Dishes > Reviews (39)

You can't have a roast without Yorkshire puddings. It's just not British!

Now I know making Yorkshire puddings isn't exactly rocket science and that there are a few recipes on here already but mine is a little different and will hopefully help a few people. My boyfriend is lactose intolerant so the little old Yorkshire pud makes him feel quite ill, even though he loves them, life's cruel isn't it? Being a Yorkshire lass myself the situation was just unacceptable!

My first couple of attempts of making a dairy free version were not successful, think pancakes. All I had done was substitute soya milk for normal milk, but they didn't rise at all. Then someone suggested I use half water and half soya milk, no better I'm afraid.

I then found this, at first glance it looked exactly the same, then I noticed it only used half the amount of milk. So I gave it a try the following Sunday. I followed the instructions, put my Yorkshires in the oven and waited.

15 minutes I looked through the glass oven door and was greeted by perfectly risen Yorkshire puds! Very proud of myself I presented my perfect puds with my roast and we all agreed that they were delicious, and tasted just the same as normal ones, plus they are probably a bit healthier.

So here it is for all you lactose intolerant folks or for those who are trying to avoid too much dairy, hope it saves you from flat puddings. Let's face it, no-one wants that!

(makes 4 medium sized puddings)

80g Plain flour
1 medium egg
125ml soya milk
salt & pepper to season
oil/fat to cook

Preheat the oven to 220ºC/425ºF/Gas7

Put all the ingredients in a bowl and whisk together to form a fairly thick batter.

Put a little oil or fat into each section of your pudding tin and place it in the oven for bout 5 minutes to make sure it is really hot.

Then divide the batter among the sections and place the tray back in the oven for 15-20 minutes until the puddings have risen and crispy on top.

I have found that unlike normal Yorkshires you don't need to add an extra egg to get them to rise well as these have worked perfectly every time I have done them and have always been light.

And for those who want to know each pudding contains about 140 calories.

Also if you leave out the salt and pepper and use sweetened soya milk you can use them as a dessert, just fill with fruit and serve with maple syrup/cream/chocolate sauce/all of the above :-D