Toad in the Hole/Yorkshire Pudding Batter
1 cup self-raising flour ( or 1.5 teaspoons of baking powder, 1 cup plain flour)
1.5 quantity of egg replacer
1 cup soy milk
3 tablespoons water
2 teaspoons vegetable oil
1 teaspoon salt (optional)
pepper, to taste (optional)
1 teaspoon mixed herbs (optional)
Preheat oven to 200 cup or 390 F. When up to temperature, put in the chosen tin for your batter. Make sure there is a reasonable amount of oil: Approx 2 teaspoons.
Sift chosen flour into a large bowl, add egg replacer but no water for it (if needed - read pack instructions). Slowly pour in the soy milk, whisking all the time. Add the water. The mixture should have the texture of pancake mix: i.e. very liquid.
Be sure to introduce air into the mixture, to help it rise (But not too much). Add herbs, salt and pepper if using. Take tin out of oven, and pour the mixture into the tin (Be careful, it's hot!). Cook for 30-40 mins until golden brown on top.
Please note: This recipe doesn't have the same consistency as batter: it is crispy on the outside and soft (almost gooey) on the inside: it is better as a toad in the hole mix.
If anyone comes up with a way to make it better for Yorkshire puddings, that would be great!