Monday, 7 September 2015

At Last - The Best Vegan Yorkshire Pudding I Have Ever Had

Another star of our friend's roast was the vegan Yorkshire puddings. They had a breakthrough with this one!

Not only did they taste like the real deal, they even looked like Yorkshires.

Here is how they did it (original recipe from


  • 4oz / 115 grams / half a cup plain (all-purpose) flour
  • Salt to taste
  • 1 heaped teaspoon gram flour (chickpea flour)
  • Half a pint of soya milk
  • Vegetable oil


  1. Preheat the oven to high 230C and our a thin later of oil in each hole of a muffin tin (the oven and oil needs to be hot before you pour the batter in)
  2. Mix the flour, salt and gram flour together with a whisk and gradually pour in the milk. Whisk good and hard so you can see bubbles - the airier the better. Use an electronic whisk to save your strength! The batter will be thin, this is normal.
  3. Fill the holes 1/2 way of the preheated muffin tin (be careful it is hot) Put them back in the oven and blind bake for 20mins (this is important! Keep the oven door closed once they have gone it - no peeking!) After 20 mins you can check them, but be quick if they need a bit longer as the oven needs to stay hot.
  4. Serve and enjoy a few Yorkshire puddings with your roast once more! I had four!
vegan yorkshire puddings

(old pic from John's last roast - they looked even better than this)


  1. Becca! Just googled for a vegan Yorkshire pudding recipe and you came up! :) I've yet to attempt vegan ones yet so I'm thinking of giving this a go soon. Maybe tonight? I've only got almond milk though so hopefully it won't taste weird. Much love to you x x

  2. Try out this recipe as well :) Took me a while to find one I liked (There are few English restaurants here in Texas, let alone Vegan ones!)