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
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.
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.
