Brrrr, its chilly out there. That didn’t stop us heading up to Tamworth for a slightly foggy paddle with Central SUP this morning.
Having not found the time for any paddle boarding since October it was great to be out on the water, and a relief to find that I was capable of not going in the water.
However, a heavy week of Crossfit pull ups and a faster than average river flow for the paddle did not make for happy bedfellows. Ouch my shoulders ache!
Now it’s Sunday evening and we all know what that means, oh yes, it’s Roast Dinner Time. Tonight for a treat we’ve had Yorkshire puds. Normally, these would be accompanied by super delicious red wine gravy, however, my ‘dry january’ means there’s not a bottle open so I’ve let the standards go and have just made gravy with granules, it still tastes awesome.
Mini Yorkshire Puddings
- 100 grams self raising flour
- 80 militres vegan plain yoghurt (I used Alpro ‘Simply Plain’)
- 100 militres soya milk (it tastes better unsweetened, but I didn’t have any in)
- A small squeeze of lemon
- A good pinch of salt
- Throw everything in a bowl and beat with a hand mixer. Don’t sieve the flour, seriously, life is too short.
- Oil a cup cake tin and spoon a tablespoon of batter into each divider.
- Cook on 180 degrees for 15 minutes, until they are risen and golden. The puds should sink in the middle when you take them out so that they look like traditional yorkshire puddings : mine didn’t as I committed the cardinal sin of blogging and cooking at the same time and managed to put the oven on too high a heat and then over cook the puddings. Doh.
Happy Sunday Evening everyone, don’t you even think about Monday morning yet…..