Finding a recipe for dairy and egg free Yorkshire Puddings that works has been like the Holy Grail of cookery for me. My ovo-lacto vegetarian version (or the ‘normal’ ones made with egg and milk for those not familiar with this terminology) are heavily reliant on a double egg addition to the dry mix to create the ‘lift’ truly awesome Yorkies need. Ensuring the oil was piping hot and the batter cold was also another ‘Top Tip’ of mine to create perfect puds.
I have tried many recipes and ratios in my quest to match the standard of my former puddings, but it really is difficult using plant-based products. After lots of cursing and clattering of pans I think this is the best I’ve devised using the ingredients to hand. Aquafaba, or tinned chickpea water as it is otherwise known, mimics the egg in ways I never thought possible and I shall be endeavouring to make vegan meringues in due course. Let me know how you get on if you follow my recipe 🙂
Vegan Yorkshire Puddings
- 100g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tsp egg replacer like Orgran No Egg and 1 tablespoon water
- 150ml unsweetened plant milk like soya or almond
- 6 tablespoon aquafaba and 1 teaspoon cider vinegar (I whisk this up in a separate jug with an electric whisk until it resembles stiff egg whites to help with the lift)
- Fat for the tins – I use Trex which is suitable for vegans and available from most supermarkets.
- Pre-heat the oven to 200/Gas Mark 6.
- Place the Yorkshire Pudding or Muffin tins inside the oven to heat up. When they are hot, dab a little Trex into each tin. It is really important to make sure the holes are well oiled and smoking hot. I made this mistake during my last attempt and didn’t get the best results. See photos below. The batter should start to cook the moment it hits the oil to create a crispy pud.
- Sieve the flour, baking powder and salt into a bowl.
- Quickly whisk in the aquafaba mixture and plant milk into the flour. Add the No Egg and water mix (which has been prepared in a separate bowl to ensure it is combined properly) and beat thoroughly.
- When the tins are smoking, fill half of each one with the batter mix then place in the hot oven immediately.
- Cook for 17-20 minutes, or until golden brown and crispy on the outside.
While this does not match the lofty heights of a standard Yorkshire Pudding, it is a pretty good alternative. These get the thumbs up from the rest of the Canny Food family and I’m happy I can cook up a decent Sunday lunch if there are no restaurant reviews in the offing!
Thanks for reading,
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