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Vegan Yorkshire puddings

A Sunday dinner staple that you can now enjoy even if you're vegan. With only five ingredients and that characteristic puff, these modified Yorkies are sure to be a hit

  • Prep: 5 mins
    Cook: 30 mins
    plus 1 hr resting
  • makes 8
  • Easy
  • makes 8
  • Easy
  • Calories 140
  • Carbohydrates 22
  • Saturated Fat 0.4
  • Sugar 0.2
  • Protein 4
  • Fat 4
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 140
  • Carbohydrates 22
  • Saturated Fat 0.4
  • Sugar 0.2
  • Protein 4
  • Fat 4
  • Fibre 1
  • Salt 0.3

Ingredients

  • 225g self-raising flour
  • ½ tsp baking powder
  • 300ml unsweetened soya milk
  • 100ml warm water
  • 8 tsp vegetable oil

Method

  1. Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hr.

  2. Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.

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