Little Vegan Yorkshire Puddings

 Vegan

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An easy, economical and nice addition to a roast dinner.

Serves: 
4
Ingredients: 

90g/3oz vegan margarine, eg Pure, Suma, Biona
115g/4oz self raising flour, sieved
Pinch salt
280ml/ ½ pint soya milk
55g/2oz whole egg replacer
60ml/ 2 fl oz water
1 tsp baking powder

Method: 

1. Preheat the oven to 220°C/425°F/Gas Mark 7.

2. Put 1 tsp vegan margarine into each hole of a 9-hole bun tray.

3. Mix the flour and salt well. Mix the egg replacer into a smooth paste with the water then mix that in a jug with the soya milk.

4. Place the bun tray in the oven for 10 minutes so it gets very hot.

5. Add half the liquid containing egg replacer to the dry flour mix. Whisk to a smooth paste then incorporate the rest of the liquid until you have a smooth batter.

6. Remove the bun tin from the oven and very quickly spoon the batter into each hole - it should sizzle. Return to the oven immediately and bake for 15-20 minutes.

Your rating: None Average: 4.5 (8 votes)

Comments

Submitted by Anonymous on December 20, 2011 - 4:31pm.
5

I have been looking for a vegan version for years :) Thank you!

Submitted by Anonymous on November 26, 2011 - 11:16pm.
5

These are brilliant. Made them a few times before I managed to get them perfect. Even lovely the next day cold for elevenses.

Submitted by Helen on January 4, 2012 - 11:00am.

 Great! it's so wonderful to hear from people making our recipes and enjoying them! best wishes, Helen.

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