Mr Thrifty has been asking me for ages to try my hand at vegan Yorkshire puddings. Since I finally have a Yorkshire pudding tin, I have no more excuses.
Woo hoo… success on the first try!
I cannot take credit for this creation.. it’s from the now-defunct blog gorgeousveganblog.co.uk. They are super-easy to make, with only four ingredients: plain flour, gram (chickpea) flour, soya milk and salt.
They are sooo scrummy! Since I’ve never had traditional Yorkshire puddings, I relied on Mr Thrifty to critique their authenticity. He said the only differences between traditional ones and these vegan ones were that these had a slightly sweet taste (from the soya milk, which has a bit of sweetness that I’ve never really noticed before); and also they didn’t rise quite as much.
They were perfect with our Sunday roast dinner.
Sharing the plate is a beefy seitan roast, stuffing balls, roast potatoes, vegan gravy and stir-fried Chinese cabbage with garlic.
For those who aren’t familiar with Yorkshire puddings (which is probably everyone outside of the UK), they’re like a pancake on the bottom with a crispy coating on the sides & top and a hollow middle. They are traditionally served with Sunday roast dinners, but Mr Thrifty has guiltily admitted to having them with curry in the past.
In future, these will make a regular appearance on the plate whenever we have a roast dinner.
The gal who created the original recipe made them in a muffin tin, and the recipe yielded six puddings, but my Yorkshire puddingn tin only has four holes. There is more batter here than is needed for four puddings, so I’ll tweak the recipe in future.
Because I’m lazy, I didn’t convert the UK “weight” measurements to US “volume” measurements, but will do so next time I make this recipe.
Here, thanks to gorgeousveganblog.co.uk, is the recipe for making these scrummy delights!
Vegan Yorkshire puddings
4oz plain (all-purpose) flour
salt to taste
1 heaped teaspoon gram flour (chickpea flour, besan)
half a pint of soya milk
1. Preheat oven to 230C (450F). Pour a thin layer of vegetable oil in the holes of a Yorkshire pudding or muffin tin and place in oven. The oven needs to be hot and the oil needs to be hot.
2. Mix plain flour, salt and gram flour together with a whisk. Gradually pour in the soya milk taking in the flour slowly until all the milk is added and the flour is incorporated. Whisk with all your might until you can see bubbles. (I used the whisk attachment of my stick blender.) Note: the batter will be very thin, much thinner than pancake batter. It’s supposed to be that way.
3. Carefully remove tin from oven and fill the holes. If using a muffin tin, fill half way up; if using a Yorkshire pudding tin, fill all the way up. Put back in oven and cook for about 20 minutes. Don’t open the oven door to check them, as the oven needs to stay really hot. If your oven cooks hotter at the back than the front (like mine), you can rotate the tin halfway through, but do it quickly.