These vegan Yorkshire puddings are crisp around the edges, tender inside and made without eggs or dairy. A rested batter and a properly hot, oiled tin help them rise, making this a reliable plant-based take on a British roast-dinner favourite.
Ingredients
- 150 g plain flour
- 2 tablespoons cornflour (cornstarch)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 250 ml unsweetened soya milk, at room temperature
- 100 ml cold water
- 1 teaspoon cider vinegar or lemon juice
- 4 tablespoons neutral vegetable oil, such as sunflower or rapeseed, for the tin
Instructions
- Mix the batter. Whisk the flour, cornflour, baking powder and salt together in a large bowl. In a jug, combine the soya milk, water and vinegar. Gradually whisk the liquid into the dry ingredients until you have a smooth, pourable batter, about the consistency of single cream. A few small bubbles are fine; avoid beating it for a long time.
- Rest it. Cover the batter and leave it at room temperature for 30 minutes. This gives the flour time to hydrate and helps the puddings cook evenly. If you need to rest it longer, refrigerate it and bring it towards room temperature before baking; whisk briefly before using.
- Heat the oven and tin. Set a shelf in the upper-middle part of the oven and heat it to 220°C conventional or 200°C fan (425°F). Divide the oil among the cups of a 12-hole muffin tin, using about 1 teaspoon per cup. Put the tin in the oven for 10–15 minutes, until the oil is very hot and shimmering. Do not leave it unattended.
- Fill the cups. Carefully remove the hot tin. Give the batter a quick whisk, then pour it into the cups, filling each about halfway. It should sizzle when it meets the hot oil. Work promptly, taking care not to splash the oil, and return the tin to the oven straight away.
- Bake until risen and browned. Bake for 25–30 minutes without opening the oven door. The puddings should be well risen, deep golden and crisp at the edges. If they still look pale or soft, give them another 3–5 minutes. Serve promptly for the best texture.
Tips
- Choose the right milk. Unsweetened soya milk is dependable because it has a useful protein content and a neutral taste. Oat milk can work, but results vary by brand; avoid sweetened or strongly flavoured milk.
- Get the oil properly hot. The batter needs to sizzle on contact to start rising. Use an oven-safe metal muffin tin, and take care when moving it. Never pour cold batter into a tin that has not been preheated.
- Keep the oven closed. Opening the door during the first 20 minutes can let the temperature drop and make the puddings collapse. Wait until they are well risen and coloured before checking.
- Measure flour by weight if possible. Too much flour makes a thick batter that may not rise well. If it thickens while resting, whisk in a tablespoon of water at a time until it pours easily.
Serving Suggestions
Serve straight from the oven with a vegan Sunday roast, roast potatoes, vegetables and plenty of hot vegan gravy. They are also good alongside nut roast, lentil loaf or a mushroom Wellington. For individual portions, spoon gravy into the centre just before serving rather than letting the puddings sit in it, so their crisp edges stay intact.
Variations
For larger puddings, use a four-hole Yorkshire pudding tin and divide the batter between the cups, filling each no more than halfway. They may need a few extra minutes to cook through. You can also add a pinch of black pepper, dried thyme or finely chopped fresh rosemary to the batter for a savoury note. Keep additions light: too much seasoning or bulky ingredient can weigh down the rise. For a gluten-free version, use a tested gluten-free plain flour blend, but expect a different texture and check the blend’s instructions for any required binder.
Storage and Reheating
Yorkshire puddings are at their best freshly baked. Cool leftovers promptly, then refrigerate in an airtight container within two hours; use within 48 hours. Reheat on a baking tray in an oven preheated to 200°C conventional or 180°C fan for about 5–8 minutes, until hot and crisp. Avoid the microwave, which softens them. You can freeze fully cooled puddings in a sealed freezer-safe container for up to 1 month. Reheat from frozen at the same oven temperature for about 8–12 minutes, checking that they are piping hot throughout. Do not refreeze once thawed.
Frequently Asked Questions
Why didn’t my vegan Yorkshire puddings rise?
Common causes are oil or oven that was not hot enough, a batter that is too thick, or opening the oven door too early. Check your oven temperature, preheat the tin until the oil shimmers, and bake without interruption until the puddings are properly browned.
Can I make the batter ahead?
Yes. Cover and refrigerate it for up to 24 hours. Before baking, let it stand out while the oven and tin heat, then whisk it briefly and check that it still pours easily. Do not leave batter containing plant milk at room temperature for hours.
Can I use another plant milk?
Unsweetened soya milk is the most reliable choice. Unsweetened oat milk is a reasonable alternative, though the rise may be less consistent. Almond or coconut drinks can add unwanted flavour and may produce a different texture.
Can I use olive oil?
A mild, refined olive oil can work if its smoke point is suitable for high-heat roasting. Strong extra-virgin olive oil may smoke or give the puddings a pronounced flavour, so neutral sunflower or rapeseed oil is a safer everyday choice.
Why did they collapse after baking?
A little settling is normal, but puddings often collapse when removed before their crust has set or while the centres are still underbaked. Bake until they are deeply golden and firm, rather than relying on the timer alone.
Can I make them without cornflour?
You can replace the cornflour with the same weight of plain flour, though the result may be a little less crisp. Keep the other quantities the same and make sure the batter is smooth and not overly thick.