It’s taken a few weeks of trial and error, but I’ve finally cracked the code and mastered the gluten free, vegan Yorkshire Pudding. Woo hoo! It’s a nice and simple recipe with just 5 ingredients so not too much stress to compile whilst you’re slaving away in the kitchen.
- Trex white vegetable fat (enough for a teaspoons worth in each hole of your pudding tray)
- 115g Self raising flour (I use Doves)
- 280ml Soya Milk
- 1 teaspoon of egg replacer, mixed with 2 tablespoons of water (I use Orgran)
- Pinch of salt
Add a teaspoon of Trex to each hole in your pudding tray and pop in a preheated oven at 220 C.
Whilst the fat is heating mix together the egg replacer with the water and add to the flour. Add the milk and blend together. I whack mine in the Vitamix and whizz it until it’s blended together.
Once your fat is sizzling, remove from the oven and quickly pour in the batter mixture to each hole. You need to work as fast as you can to ensure the oil doesn’t lose too much heat. Pop your tray in the oven and cook for around 20 minutes. Do not be tempted to open the oven door until you are near the end of the cooking time. The change in temperature really does affect the ability of these puddings to rise which is quite a tricky feat with vegan Yorkshire puds.
Top tip – If you’re making these as part of a Sunday roast, do them last of all whilst you faff about doing veg and making gravy.