Vegan Yorkshire Puddings
Course: Sides Servings: 12
Prep time: 10 min Cook time: 20 mins
Difficulty level: Easy
Author: Jennifer Sargison
I’ve had several attempts over the years with Yorkshire puddings and they have ranged from being totally flat, really heavy and dense or crispy on the outside but totally uncooked in the in the middle. I have used aquafaba, chia seeds and other egg replacements and none have turned out well. So, I tried a really basic recipe where I didn’t include any egg substitute and just added some extra baking powder to help with rising and after lots of tweaking, I have finally found a lovely recipe that I’d like to share. These Yorkshire puddings are fluffy, tasty, easy to make and with only 4 ingredients.
Only 4 ingredients needed to make delicious vegan Yorkshire puddings
My vegan Yorkshire puddings look a little different to non-vegan ones. They look a little cake like but they still taste amazing. In fact my son Joe prefers the vegan ones! And he’s quite fussy when it comes to vegan food! These Yorkshire puddings are nice and fluffy in the middle whist being crisp on the outside, the perfect Yorkshire pudding to enjoy with your roast dinner
Top Tips
It’s really important to make sure that the oil in muffin tray is really hot so the mixture gets a good sizzle on whilst you pour it in, and also the oven needs to stay really hot so it’s best not to open it until they’re ready to come out.
Ingredients
270 g self-raising flour
1 heaped teaspoon of baking powder
1 tsp of natural sea salt
500 ml of vegan milk (I used oat)
Vegetable oil for greasing
Method
Preheat the oven to 210 degrees (it needs to be really hot) and prepare a deep muffin tin by adding about a 1/2 to 1 teaspoon of oil to each hole. Pop the tin in the oven to get the oil nice and hot for when you need to add the batter.
Mix the flour, baking powder and salt together in a large mixing bowl or jug. (a jug will be easier to pour the batter in when it’s time for cooking).
Add the milk and whisk until the batter is nice and smooth with no lumps of flour remaining.
If you have time you can leave the mixture to rest in the fridge for about 20 minutes otherwise you can also use it straight away. (I like to make mine in advance to save rushing later on)
Remove the hot muffin tin and carefully add the batter mixture, you should have a nice sizzle when the batter is poured in.
Bake for around 20 mins or until risen and golden brown in colour.
Serve straight away, although they do freeze well and are also OK to be re-heated again if you make them in advanced for your Christmas dinner.
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x