I was really reluctant to give Yorkshires a go – I don’t particularly like the taste of oat milk (ok being honest I think it tastes like ground up gravel) but Littler is happy drinking it and well I missed having Yorkshires with my roast beef.
115g plain flour
115ml oat milk
Oil to coat tray
I use a fairy cake pan to make individual Yorkshires to avoid arguments about who gets how many (and they look all cute and fluffy) but you can go for the traditional one big pan and divide it up. Either way, coat the pan with a little oil and pop in a hot oven to heat up (top oven of the Aga, 200 degrees or so for a normal oven, or whatever you’re cooking your roast at).
Weigh out 115g of plain flour into a bowl.
Measure out 115ml of oat milk and top up with 75ml of water.
Break the eggs in the milk/water mix and whisk.
S l o w l y pour the egg/milk/water mix into the flour whilst whisking it into a paste, keep adding whilst whisking until you have a nice smooth batter.
Pour the batter into the pre-heated pan and pop back in the oven for 20 minutes or until golden brown and risen.
Remove from the oven and pop out of the tray so the bottom doesn’t get over cooked and serve, preferably with roast beef and lashings of gravy.