Vegan Yorkshire Puddings
These crispy vegan Yorkshire puddings are a spectacular dairy-free and egg-free alternative for a traditional roast dinner. Fluffy on the inside and golden on the outside, they pair perfectly with a festive nut roast and savory gravy for a classic Sunday lunch experience.
Instructions
- 1
Preheat your oven to 220°C (200°C fan). In a large jug, whisk together the self raising flour (225 g), baking powder (0.5 tsp), soya milk (300 ml), warm water (100 ml), and salt (0.5 tsp) until you have a smooth batter without lumps. Let it rest at room temperature for 10 mins.
- 2
Add 1 tsp of vegetable oil (12 tsp) to each hole of a 12-hole muffin tin. Place the tin in the oven for 5 mins until the oil is shimmering and hot.
- 3
Carefully remove the tin from the oven and pour the batter evenly into the holes. Bake for 25 mins until the puddings are golden, risen, and crispy.
Nutrition Facts
Per portion