Instructions –

Preheat oven to 240 degrees Centigrade

1. In a 12-hole Yorkshire pudding tin, add a ten pence piece size dollop of coconut oil in each well. If using an oil which is already liquid, add a generous drizzle to cover the bottom of each well.

Pop the tray in the oven to heat the oil.

2. To make the batter: mix the rice milk (or equivalent) together with the apple cider vinegar and leave to stand for around five minutes.

3. Measure flour and baking powder and sift into a large bowl to combine.

4. Gradually add the milk and vinegar mixture into the flour and whisk until a batter forms. Add a splash of cold water if the batter is still a bit lumpy.

5. Pour batter into a jug and remove the hot tin from the oven.

6. Carefully and evenly pour the batter into the holes. Place the tin back into the oven and leave (do not open the oven door!) until the puddings have risen and are browned.

7. Serve immediately and enjoy!

Thanks to Amy Laidler for this recipe.