Egg and Dairy-Free Vegan Yorkshire Puddings

Servings: Serves 6

Ingredients

Method

1

Preheat the oven to 220°C (Gas Mark 7/425°F).

2

Grab a 9-hole muffin tray and dollop in 1 tsp vegan margarine or sunflower oil into each hole.

3

In a large bowl, combine the flour, baking powder and salt. In a separate bowl, whisk the egg replacer into a smooth paste with the water then slowly add in the soya milk.

4

Place the bun tray in the oven for 10 minutes so it gets very hot.

5

Now add half the egg replacer liquid to the dry flour mix. Whisk to a smooth paste then incorporate the rest of the liquid until you have a smooth batter. The mixture will be thicker than a normal Yorkshire pudding batter, but if your whisk can stand up in it, it’s too thick, so add a little more water to thin it down.

6

Working quickly but carefully, remove the muffin tin from the oven and spoon the batter into each hole – it should sizzle. Return the tin to the oven immediately and bake for 15-20 minutes.

Reviews

One response to “Egg and Dairy-Free Vegan Yorkshire Puddings”

  1. Antonio Pracht says:

    Hello, This is a great website, thank you for the detailed recipe for the great blog recipe.

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