Cracking the vegan Yorkshire Pudding (Video)
This British classic has been enjoyed on wintery Sundays, filled with gravy or cooked with toads for centuries! My first few attempts at creating them plant based ended up with sad and heavy, savoury muffin style, brown masses on an otherwise exciting weekend ritual of eating. They wouldn't rise, then they would rise too much. They looked magnificent, but they tasted of the water and flour paste glue made by any art attack loving Brit! However, after years of trying, I am pleased to share my recipe for the perfect vegan Yorkshire pudding. This recipe is easy, effective and without any unusual ingredients!
Iāve found there are two key elements to make the classic Yorkshire pud for the plant based roast dinner; nutmeg and the buttermilk style mixture of apple cider vinegar, bicarbonate of soda and baking powder. The nutmeg provides a subtle, deep nutty flavour and the ābuttermilkā ensures your puddings rise and form the unusual, often creepy look that proper pub style Yorkshires have.
It is important to mix the bicarb, baking powder and vinegar in the milk and set aside for a few minutes before you start to make the batter to ensure the thick, bubbly ābuttermilkā you see in the picture forms.
Apart from that, these Yorkshire puddings are as simple to make as they are to eat. I hope you enjoy them as much and as often as we do.
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Ingredients
- Unsweetened Almond or Soy milk 12 fl oz
- Self Raising Flour 1 1/4 cups
- Gram Flour 1/2 cup
- Applce Cider Vinegar 1 tbsp
- Ground Nutmeg 1/2 tsp
- Baking Powder 1 tsp
- Baking Soda 1 tsp
- Vegetable Oil
- Salt 1/2 tsp
Equipment
Need
- Whisk
- Large Whisking Bowl
- Oven
- Deep Muffin tin
- Measuring jug
- Weighing scale
- Tablespoon
- Teaspoon
Useful
- Spatula
- Sieve
Recipe
Cooking Tips
- Make sure to use unsweetened plant based milk (otherwise they end up like pancakes)
- It's crucial the oil is piping hot before pouring the batter!
- Let the batter sit for at least 10 minutes before pouring in to the tin.
- Avoid opening the oven door while the Yorkshire's are cooking to ensure they are able to rise.
- Serve them hot, straight out the tin.
Recipe Method
- Pre-heat oven to 220Ā°C (428Ā°F)
It's very important that the oven is hot before you put the puddings in.
- Heat up the oil in the muffin tray
Fill Ā¼ of each hollow in the muffin tin with vegetable oil. Place in the pre-heated oven for at least 10 minutes to make sure it is piping hot.
- Mix the "buttermilk"
Measure your milk into the measuring jug and pour in the vinegar, baking powder and soda and gently stir to form a ābuttermilkā. Let this sit for at least 10 minutes.
- Add flour, salt and nutmeg
Sift the flour, salt and nutmeg into the bowl and combine.
- Mix the buttermilk with the dry ingredients
Pour the milk mixture into the dry ingredients and whisk until a thick but runny batter is formed before pouring the batter back into the mixing jug.
- Pour the batter into the muffin tin
Pour the batter into each hole around 1cm from the top, ensuring there is room for them to rise and place in the oven for 10 - 15 minutes until they are risen and brown.
- Keep an eye out on the oven
If any Yorkshire puddings havenāt risen with a dip in the middle while cooking, press the back of a tsp into the centre of the pudding and return to the oven for 2-3 minutes.
You're done š
Now enjoy with some lovely thick gravy with a roast dinner!
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