Egg free batter puddings

Name: Egg free batter puddings
Total time: 40 min
Cuisine: British
Ingredients: 150g plain flour; 2 tbsp cornflour; 1 tsp baking powder; 150ml oat milk; 150ml sparkling water; 1 tsp white wine vinegar; 6 tbsp sunflower oil

Crisp, puffed batter puddings for the Sunday roast, made without egg using sparkling water and cornflour.

Time40 min
LevelMedium
Costabout £0.22 a head
Oven230°C (210°C fan)

6 servings

Ingredients

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150 gplain flour
2 tbspcornflour
1 tspbaking powder
150 mloat milk
150 mlsparkling water
1 tspwhite wine vinegar
6 tbspsunflower oil

Method

1
Heat the oven to 230°C (210°C fan). Put 1 tablespoon of oil in each hole of a 6 hole muffin tin and heat in the oven for 10 minutes until smoking hot.
10 min
2
Whisk the flour, cornflour, baking powder and a good pinch of salt together.
3
Add the oat milk, vinegar and sparkling water and whisk to a smooth batter the thickness of single cream.
4
Take the hot tin out carefully and pour the batter in quickly, filling each hole halfway.
5
Bake for 20 minutes until well risen and deep golden. Do not open the oven door early.
20 min
6
They are best eaten hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.