“A Sunday dinner staple, and for some a Christmas dinner must!”
I’ve played around with a lot of vegan Yorkshire pudding recipes that I’ve found on the internet and it took much trial and error but the one that won, was the most simple. Some recipes opted to add tumeric to give it colour or to use almond and coconut flour, which really aren’t cupboard staples so I settled on this recipe when I realised it was all really about just ensuring the oven was at the correct temperature and the oil hot!
Yorkies for Christmas or not?
For some it wouldn’t be Christmas without them, for others they have no place on the plate at Christmas.
Either way I like to cater for all at my Christmas dinners so it’s always worth having the option. And I always think if you can pull out a decent vegan Yorkshire pudding in front of your non-vegan guests then they’ll be pretty impressed too.
It’s a very simple batter, which much like traditional recipes must be left to sit for a bit and requires very hot oil.
PREP TIME: 10 mins
COOKING TIME: 30 mins
COST: < £2
- ½ teaspoons of baking powder
- 300ml soya milk
- 100ml warm water
- 225g self-raising flour
- 8 teaspoons of vegetable oil
- Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth
- Transfer the batter to a jug, cover and refrigerate for around 1 hour
- Heat oven to 220C
- Spoon a teaspoon of oil into eight holes of a muffin tin and place in the oven for 5 mins to to get hot
- Remove from the oven and carefully pour the batter into the hot oil
- Return to the oven and bake for 25-30 mins until risen and deep
How did you find this recipe? Was it easy to follow or is something missing. Let me know how it turned out or share your pictures!