We’re not massive cows milk drinkers in this household (truth be told, dairy upsets my stomach and I suffer for hours after consuming it) I don’t miss milk at all except when I need it for Yorkshire puddings.

We’d planned a roast for dinner tonight and there was no milk of any kind in the fridge. I decided to try my regular recipe substituting the milk for water and it totally worked! The Yorkshire puddings were paler in colour than our usual but taste wise they were almost identical.

So, if you need to make Yorkshire puddings without milk due to allergies/intolerances (or because, like me, you don’t have any milk in) give these a go. Leave me a comment below with how they turned out.

INGREDIENTS

– 140g Plain Flour

– 4 Eggs

– 200ml Water

– Oil For Cooking

METHOD

Step 1: Heat the oven to gas mark 8 or equivalent.

Step 2: Drizzle a little oil in to a 12 cavity muffin tin and place in the oven to heat through.

Step 3: Combine the flour and beaten eggs. Slowly add the water and mix until the batter is completely smooth and lump free. Season with salt and pepper.

Step 4: Pop the batter in to a jug. Remove the muffin tin from the oven and carefully pour the mixture evenly in to the 12 holes.

Step 5: Place the tin back in to the oven and leave to cook, undisturbed, for 30 mins or until well risen and browned.

Step 6: Serve and enjoy.