Plant-Based Yorkshire Puddings
Honestly, Yorkshire puddings were one of the things we were most determined to crack when we went plant-based, because a Sunday roast just isn't a Sunday roast without them. These are crispy on the outside, soft and eggy-tasting in the middle, and they puff up beautifully every single time. We've served these to plenty of sceptics and the reaction is always the same: genuine disbelief that there's no egg in them. Make these on a Sunday and your whole week suddenly feels a bit more sorted.
Before You Start
- Preheat oven to 220°C
- Muffin tin with oil in each cup, heating in oven for 10 minutes
- Measuring jug
Ingredients
- 1 tsp baking powder
- 2 tsp egg replacer powder
- 1 tsp salt
- 100g plain flour
- 265ml unsweetened soy milk
- olive oil - a splash in each tin
Method
Prep the muffin tin
- Put a thin layer of oil in your muffin tin and place in oven to heat up for 10 minutes
Make the batter
- Put the dry ingredients in a bowl and mix
- Slowly add the soya milk mixing well
Cook the Yorkshire Puddings
- Transfer the batter to a measuring jug, remove the tray from the oven and pour in the batter. Be careful as the muffin tray should spit
- Cook for 15 minutes and then reduce the heat to 200°C and cook for another 15 minutes without opening the oven
Tips & Variations
- Don't skip the hot oil step: We know it feels like faff but this is genuinely the make-or-break moment. Cold oil means flat puddings. Hot oil means golden, puffed-up perfection. Trust us on this one.
- Use a jug to pour: Transfer your batter to a measuring jug before you take the tin out of the oven. You want to be able to pour quickly and get the tin back in as fast as possible. Speed matters here.
- Don't open the oven door: We know it's tempting to have a peek but opening the door in the first 10 minutes will make them collapse. Leave them alone and let the oven do its thing.
Why This Works
The trick here is getting that oil absolutely screaming hot before you pour in the batter. That sizzle when the batter hits the tin is exactly what you want, it's what creates the crispy edges and that classic puffed-up shape. Soya milk works brilliantly as the base because it has enough protein to give the batter structure, so you get a proper rise rather than a sad flat disc.