Testing Vegan Yorkshire Pudding Recipes

by Emma Phillips
Last updated: 20/06/18

Finding a good vegan Yorkshire Pudding recipe seems elusive to many Vegan Womble followers. We often have recipes posted in our Community Chat Room and we thought we’d put some of them to the test. First to be tried is Sainsbury’s version, which is made using gram flour as an egg replacement.

The recipe was simple enough and wasn’t full of fancy ingredients or techniques. As you can see from our photos, some of the puddings didn’t rise sufficiently and seemed to resemble pancakes rather than Yorkshires! The oil in the oven was smoking when we put in the batter and sizzled so it seems that a lack of a rising agent compromised this recipe, in our opinion. 

INGREDIENTs

60ml vegetable oil
115g plain flour
1 heaped teaspoon gram flour
285ml plant milk (we used soya)

METHOd

Preheat the oven to 230°C/fan 210°C/gas mark 8. Pour the oil in each hole of the muffin or Yorkshire Pudding tin. Place in the oven until the oil is very hot.

Mix the plain and gram flour together. Gradually pour in the milk, whisking as you go, until the mixture is frothy.

Remove the tin from the oven and pour the mixture in so that each hole is filled halfway up. Return to the oven and bake for 20 minutes until well risen and golden. Make sure you don’t open the oven door until they’re ready, or they’re likely to sink. 

We’ll add that we didn’t open the oven door and feel that using plain flour instead of self raising could have been the reason for the fail. They were also quite greasy and needed to be rested on kitchen paper before plating. That said, the exterior was a little crisp so with adaptation this recipe will possibly produce a decent pud. We’ll keep you posted.

Please let us know how you get on with the recipe and share photos with the community!

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