Plant-Based Yorkshire Puddings
You’ve been asking us for a plant-based Yorkshire pudding recipe for ages and we’ve been tirelessly perfecting it. Believe us when we say it was a real doozie. It is with enormous pleasure, therefore, that we present these little beauties. dairy free Yorkshire puddings that are crispy on the outside, fluffy on the inside and an unmissable addition to any vegan roast dinner. Sundays' just got at least 65% better.
Serves
Ingredients
For the recipe
<item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>2 tsp egg replacer powder<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>100g plain flour<item-todo-done><item-todo-done>265ml unsweetened soy milk<item-todo-done><item-todo-done> olive oil - a splash in each tin<item-todo-done>
Before you start
Preheat oven to 245℃ | Mixing bowl | Muffin tin | Measuring Jug
Prep the muffin tin
- Put a thin layer of oil in your muffin tin and place in oven to heat up for 10 minutes
Make the batter
- Put the dry ingredients in a bowl and mix
- Slowly add the soya milk mixing well
Cook the Yorkshire Puddings
- Transfer the batter to a measuring jug, remove the tray from the oven and pour in the batter. Be careful as the muffin tray should spit
- Cook for 15 minutes and then reduce the heat to 200°C and cook for another 15 minutes without opening the oven