Light crispy yorkshire puddings
4 tablespoons coconut oil
1 cup white flour
2 teaspoons baking powder
egg replacer for 2 eggs (http://vegweb.com/index.php?topic=7678.0)
1/2 teaspoon salt
1 teaspoon mixed herbs
1 cup nondairy milk (I use soy)
2 tablespoons water
1. Set oven to hottest temperature (450 degrees F.). Put a tablespoon of coconut oil in each of 4 compartments in your yorkshire pudding tin (http://lakeland.scene7.com/is/image/Lakeland/10994?) and put your tin in the top of the oven.
2. Sift flour, baking powder, egg replacer (if a dry type) and salt into a large mixing bowl, add herbs and mix around a bit. If your egg replacer is a "wet" type, mix it with milk as per packet directions.
3. Gradually add milk to bowl, stirring with hand whisk. whisk for a minute or two to get a bit of air in, adding the water. The batter should be runny, like pancake batter. Add more milk if it is too stiff. Your tin should be roasting hot. Get it out of oven and tip a bit of batter into one of the compartments. It should sizzle. If not, put back in oven for a bit.
4. When tin is hot enough, fill all compartments fairly quickly and replace in oven. Try not to open the oven door for long, if at all while they are cooking, as this can stop them rising. After 30 minutes, they should be risen, crunchy on the bottow, crispy on the top, and a bit gooey in the middle, Mmmmmm.
I think the secrets of making vegan YP are:
Very hot oven, with very hot fatVery hard fat to maintain high cooking temperaturewhite flour - (brown is too heavy)not opening oven door.
Source of recipe: This is a combination of several recipes and tips I found on google. Through these and trial and error, I think I've found a winning formula. No more hard biscuity Yorkshire puddings!