I think I finally did it
I think I finally invented a vegan Yorkshire Pudding recipe that doesn’t suck!!!
I have been trying and failing to make a good pud for weeks, ever since I created my Roast “Pork” and stuffing joint. And this week was finally the one!
I’ve seen lots of complicated recipes online, containing lots of complicated ingredients. But I thought, the normal Yorkies I used to make following an old “Be-Ro” recipe were so simple, why couldn’t the vegan versions be? So hopefully you’ll agree that my recipe is nice and easy, using only vegan staples.
These were crispy and light with slightly denser, softer insides, just like the eggy concoctions I used to make before I gave up the animal products. Even omni Hubby told me “well done!” after I fed him a few!
So I am very happy to introduce, my vegan Yorkshire pudding recipe:
- 100g self-raising flour
- ½ x tsp Himalayan black salt (or normal salt if you don’t like the traditional eggy flavour)
- 2 x tsp No-Egg (made with 4 x tbsp. water)
- 200ml water
- 150 ml soya milk (or any other non-dairy alternative)
- ½ x tsp baking powder
- 1 x tsp apple cider vinegar
- 12 x tsp vegetable oil (1 x tsp per hole in your Yorkshire pudding tin)
- Place the tin in the oven and pre-heat to 220oC.Put 1 tsp of vegetable oil into each hole of a 12-hole Yorkshire pudding tin.
- In a jug or bowl, whisk the No-Egg with the water until frothy. Add the water, milk and apple cider vinegar and whisk until thoroughly mixed.
- Into a new bowl, sieve the flour, salt and baking powder. Slowly add the liquid ingredients whilst whisking. Keep whisking until a lump-free, foamy batter is formed. Transfer into a clean jug for easy pouring.
- Open the oven door and as quickly as possible (without burning yourself!!!) pour the batter into each of the holes in the tin. The oil should be nice and hot and beginning to smoke and so the batter should hiss and start to bubble immediately. This is probably the most important step in the recipe!!!
- Put the tin back into the oven and shut the door ASAP. Bake for 20 minutes before dropping the heat to 200 oC for a further 10 minutes. You should try to open the oven door as few times as possible, maybe just once to turn the trays around to ensure even baking and to check that the puddings aren’t burning around the edges (if they are try dropping the heat to 180 oC although you might sacrifice the crispiness).
- When the time is up, remove from the oven and leave on the side for 5 mins. Gently slide a blunt knife around the edges of the puddings, hopefully they should just pop out after a quick wiggle!
- Serve up with your Sunday dinner and rejoice in the wonderfulness that is the vegan Yorkshire pudding!
PS: Here is a link to my lovely friend Mary’s Youtube channel (Mary’s Test Kitchen). She very kindly did a video where she tried out this recipe ^_^ Check out her other recipes whilst you’re there, I especially love her bread recipes, including her curry “beef” buns!