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Just a followup - I've found that using a swiss style peeler (moving side to side as its drawn down the smoked tofu block) to get really wafer thin slices of tofu and brushing them with oil on both...

Not sure, but I've tried it with both and self-raising worked better. The real key is the hard vegetable fat being really hot when the batter is added and then putting it into the hot oven...

I trust this is the same recipe as this one:

http://vegweb.com/index.php?topic=7675.0

which I came across the other day on vegweb.

I'd been buying redwoods rashers prior to this but fancied...

Funnily enough I made yorkshire puds last night using a recipe that works well with gravy - it rises and is pretty light and crispy:

Makes 3 puds (I make them in a 6 x 2 deep muffin tin):

50g...