Vegan Yorkshire Puddings

Since giving up dairy and eggs, there has been something noticeably missing from my Sunday dinners, and that would be Yorkshire puddings. I'd mastered putting together my own meat free, egg free and dairy free roast dinners, with some good vegan sausages, lots of roast veggies and plenty of gravy. BUT, a key item was missing, and I haven't seen any shops selling vegan Yorkshire puddings so I decided it was time to make my own.

I'll admit, they don't have the standard hollowed out centre of a typical Yorkshire, although the Head Chef of the pub I used to work in was very proud of his homemade Yorkshire puddings, and his didn't have hollowed out centres so I'm sure it's fine that mine don't! After all, we're here for the taste, and I can promise you that these taste great; they get crisp on the outside but still fluffy on the inside.

Will you be making these for your next roast dinner? If you do, please tag me on Instagram using #susiechef or tag @susiechef so I can see how they turned out (and most importantly, see your tasty roast dinners!). 

Total time: 30 Minutes (plus chilling time)
Yield: 6 Portions
Ingredients

• 130g Self Raising Flour
• 3/4 Tsp Baking Powder
• Pinch of Salt
• 240ml Dairy Free Milk
• Olive Oil (for the pan)

Cooking Directions

1. Sieve together your self raising flour and baking powder, then mix in your salt.
2. Stir in the milk, mixing well to fully combine the ingredients.
3. Chill your mixture in the fridge for 30 minutes to 1 hour before baking.
4. Preheat your oven to 180˚ celsius.
5. When you are ready to bake, pour a little olive oil into the bottom of each hole of a 6-hole cupcake/Yorkshire pudding tray, then heat this in the oven for 5 minutes to get the oil hot.
6. Spoon the mixture equally between the 6 holes (I ended up having around 3 tablespoons per hole) then bake for 15 minutes, until the tops of the Yorkshire puddings are starting to turn golden.
7. Serve with your favourite vegetables and plenty of gravy!

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