vegan egg-free Yorkshire pudding
This recipe comes from Vegan Campaigns (who have some excellent cooks), and is an alternative to the one on the Veggie Snow website, which uses rather different ingredients.
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Ingredients
- 3 oz (85g) white fat
- 4 oz (115g) self raising flour
- pinch salt (fine)
- 1/2 pint (280 ml) soya milk
- 2 oz (55g) whole egg replacer
Method
- Preheat the oven to 220°C/425°F/Gas Mark 7.
- Put 1 tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips.
- Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces/60 ml of water. Mix this in with the milk in a jug.
- Once it is ready to go in the oven i.e when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it’s too thick add more liquid.
- Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins.
About
- Difficulty: Easy
- Preparation: Bake
- Provides: 4 servings
- Yields: 12 individual Yorkshires
- Vegginess:: Vegan
Type
Timings
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total: 35 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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