With Christmas approaching and my wife having a dairy allergy, I have been experimenting in the Kitchen again. These dairy and egg free puddings are an essential for any roast.
- 100ml soy milk
- 50ml water
- 100g self raising flour
- 2 tsp gram flour
- Olive oil
Pre- heat your oven to 200 degrees. Add a drop of olive oil to 6 sections of a cupcake tray and place in the oven for 5 minutes.
Meanwhile, stick all the ingredients into a jug and whisk well.
Remove the cupcake tray from the oven and, using a pastry brush, carefully spread the hot oil around each well.
Half fill each cupcake well with the batter and stick it back into the oven.
Cook for 15-20 mins until golden. Try not to open the oven too soon, to avoid the cakes deflating.