Sorry, you need to enable JavaScript to visit this website.
Image recipe

Vegan Yorkshire Pudding

  • 90m
  • Easy
  • Portions: 12
  • 6 Ingredients

These Yorkies are light and puffy and although they may not be the traditional dip for your gravy they taste delicious and are highly dunkable all the same! Why not add some fresh rosemary leaves to the batter for a lovely herby aromatic flavour. Great for serving with meat free bangers or a Sunday roast…

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    112 kcal
  • Protein
    2 g
  • Carbohydrate
    15 g
  • Fat
    5 g
  • Energy
    112kcal
  • Protein
    2g
  • Sodium
    175mg
  • Carbohydrate
    15g
  • Fibre
    1g
  • Fat
    5g
  • of which: saturates
    1g

Ingredients

Portions: 12
  • 300ml WUNDA Unsweetened
  • ½ tsp baking powder
  • 100ml warm water
  • 225g self-raising flour
  • ½ tsp salt
  • 12 tsp vegetable oil

Steps

1. PRE-HEAT

1m

Heat the oven to 220˚C, (200˚C for fan ovens), gas mark 7.

ADD A KICK TO YOUR PUDS

To add an extra kick to your mini Yorkshire puddings, add in a pinch of English mustard powder to your dry ingredients.

2. WHISK

15m

Whisk the flour, baking powder, water and salt together then gradually add the WUNDA until you have a smooth batter, don’t over mix. Rest the mixture for at least 10-15 minutes.

3. HEAT

5m

Meanwhile, add a tsp of oil to each hole of a 12-hole muffin tin. Heat the tin in the oven for 5 minutes until the oil is almost smoking hot.

4. BAKE

25m

Remove the tin from the oven and carefully pour the batter into the holes (it should bubble when its poured in – if not the oil is probably not hot enough! Bake in the oven for 25 mins, until golden and risen.