3 oz (85g) white fat
4 oz (115g) self raising flour
Pinch fine salt
1/2 pint (280 ml) soya milk
2 oz (55g) whole egg replacer
1. Preheat the oven to highest temp: 220C/425F/gas mark 7.
Put 1 tsp fat in each compartment on a bun tray with 12 compartments.
Put the tray near the top of the oven with a baking tray underneath to
3. Mix the flour and salt with a hand whisk very
thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid
ounces/60 ml of water. Mix this in with the milk in a jug.
it is ready to go in the oven i.e when the oven and fat are very hot
(this will take at least 10 mins) add half of the liquid to the dry
mix. Mix it into a smooth batter (paste) then add the remaining liquid.
It should be like cream, if it's too thick add more liquid.
Transfer the batter to a jug and fill each compartment to the top. It
should sizzle as it goes in. Do this as quickly as possible before the
heat gets out. Cook for 15-20 mins.