Easy Vegan Yorkshire Pudding Recipe for Christmas
Description
These light and crispy vegan Yorkshire puddings are perfect for your Christmas dinner or Sunday roast. Made with self-raising flour, aquafaba, and soya milk, they rise beautifully in a hot muffin tin. The recipe is simple to follow with just a handful of pantry ingredients. Enjoy them alongside your favorite holiday mains.
Ingredients
- 1¾ cups self-raising flour about 225g
- ½ tsp baking powder
- ½ portion aquafaba from a 14 oz can of chickpeas, about ½ cup
- 1¼ cups soy milk about 300 ml
- ½ cup warm water about 100 ml
- ½ tsp salt
- 12 tsp vegetable oil 4 tablespoons, 1 tsp per muffin hole
Instructions
- Preheat the oven to 425°F (400°F fan/convection). In a large jug, whisk the flour, baking powder, soy milk, water, and salt together until you have a smooth batter without any lumps.
- Whip the aquafaba using an electric whisk until it forms stiff peaks. Carefully fold it into the batter mixture. Set aside to rest at room temperature for 10 minutes.
- Meanwhile, add 1 teaspoon of oil to each hole of a 12-hole muffin tin. Place the tin in the oven and allow the oil to heat up for 5 minutes.
- Remove the tin from the oven and carefully pour the batter into the holes. Bake for 25 minutes until golden and risen.
- Optional: 20 minutes in, remove the puddings from the oven and press down in the middle with the back of a spoon for that iconic sunken look.
Notes
- Letting the batter rest at room temperature for 10 minutes helps it rise better.
- Make sure the oil in the muffin tin is thoroughly heated before adding the batter for maximum rise.