Yorkshire Puddings

Makes 6-8 puddings

Just because you’ve gone vegan, doesn’t mean you have to forgo the roast dinner staple that is the Yorkshire pudding. Crackd’s version uses their innovative Crackd The No-Egg Egg product to make tasty and nutritious Yorkies that will make you forget all about the egg version.

• 60ml (2fl oz) Crackd The No-Egg Egg • 130ml (4.3fl oz) vegan milk

• 130ml (4.3fl oz) water • 125g (4.4oz) plain flour

• ½ tsp baking powder

• ¼ tsp cream of tartar

• ¼ tsp salt

• Vegetable fat or oil

1 Preheat oven to 240°C/460°F/Gas 9.

2 In a bowl, whisk Crackd The No-Egg Egg and vegan milk and water until frothy.

3 Sieve the flour, baking powder and cream of tartar into the liquid. Add the salt and whisk until smooth.

4 Put 3ml of the vegetable fat or oil into 6 muffin tins, place in the oven and leave for 5 minutes to get smoking hot.

5 Pour the batter into the muffin moulds until slightly under the top of the mould.

6 Place in the oven and cook for 20 minutes.

7 Remove and push down the centres with a spoon, return to the oven for 10 more minutes.