Dairy-free batters and puddings

[PrettyCandles]

I want to make things like Yorkshire Pudding, Toad-in-the-Hole, Rice Pudding, etc. Is it just a straight water-for-milk substitution, or do I need to use other ingredients?

I use unsweetened soy milk. IMO, water would make it taste a bit bland. You culd also try rice milk, although this is sweet so not for the savoury stuff!

Erm... also check the ingreds on the soymilk to make sure it is REALLY unsweetened, ie no apple juice, maltodextrin or whatever. Just soy beans, water and calcium. Alpro do one like this and also their plain refridgeblue carton stuff tastes fine in savoury cooking.

HTH.

So any liquid would do to replace the milk? I don't have to take into account the protein or fat content of milk?

I think something like rice pudding that relies heavily on the sweetness of the milk would be minging with water - I'd use soy or rice milk for that. Or could you use coconut milk, thinned a bit?

Pancakes and yorkies I reckon you could get away with water but test it first - my normal muffin recipe uses milk but I've successfully substituted orange juice so the protein / fat isn't always vital

Looks like I need to continue with my experiments!

I've made Eggy Bread - used water with a little brown sugar instead of the milk - and it was deeeelicious.

Also made savoury Matzo Bry (like Eggy Bread, but made with matzah crackers instead of bread), with stock instead of milk. Again, delicious.

NB is this for allergies or just parev puddings for meat meals?

if the latter just cheat and give them fruit or jelly, or make the aforementioned juicy muffins.

For suspected dairy intolerance.

My kosher cookbooks don't have many dairy-free versions of traditional English foods. Perhaps I need to get the Evelyn Rose book - she's very English, IRRC.

I don't think any liquid can be used. I would certainly take in to account the flavour and protein content that needs to be replaced, at least in some recipes. I think if you were making a thin tempura batter water is best, but for pancakes and yorkies, they would probably not turn out well at all with just water.

And also think about the calcium you can get in to those recipes, where as water is obviously devoid of nutrients.

If it is dairy intolerance - have you tried goats milk and goat's butter? I cook with these when my friend (who is definitely dairy intolerant) comes to dinner and she has never had a problem.

Unfortunately dh loathes goat's milk with a vengeance. It's not for him, it's for dd and me, but I'm not cooking different meals for people.

Def use rice milk for rice pudding - you need little or no sugar with it this way, and it's very very nice.

I would use soya milk (unsweetened) for the savoury things.

What do you replace the butter with?

Pure sunflower spread, or vitalite.

or any old parev marg