This is pretty much the recipe I use for yorkshire puds, but I always use baking powder AND self-raising flour, and I use soy flour for the egg replacer, and water for the milk (cos I'm cheap lik
OK, so I made these last night, cooked up some black beans specially cos I hate tinned beans, and my first reaction upon taking them out of the oven was mm, OK, but not the best - but def not the WORS
Toad in the Hole/Yorkshire Pudding Batter