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
  • Easy

Nutrition per serving

  • kcal 140
  • fat 4g
  • saturates 0.4g
  • carbs 22g
  • sugars 0.2g
  • fibre 1g
  • protein 4g
  • salt 0.3g

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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