Fluffy vegan Yorkshire puddings

Ingredients

• 260g (2 generous cups) self-raising flour
• 1 1/2 tsp baking powder
• 1 tsp sea salt
• 480ml (2 cups) soy milk, or vegan milk of your choice
• Vegetable oil, for greasing

Method

This was a hard recipe for me to crack, but after several attempts I managed to veganise Yorkshire puddings! Make sure you get your baking tin very hot for this!

Preheat the oven to 210°C (420°F). Pour about 2 teaspoons of oil into each hole in a 12-hole Yorkshire-pudding baking tin.

Mix the flour, baking powder and salt together well in a large mixing bowl. Add the milk to the bowl, whisk together until smooth, then pour the batter into a jug.

Now it’s time to get the baking tray hot – place it into the oven for 4 minutes, then remove the tray and quickly fill each hole with batter.

Carefully put the tray back into the oven for 16 minutes, or until the puddings are golden brown and nicely risen.

Serve straight away.

For more great vegan recipes, why not try one of the ones listed in our top ten list of easy vegan recipes?

About Gaz Oakley

Vegan chef Gaz Oakley is also known as the Avant-Garde Vegan on social media. The Cardiff-born chef is the author of multiple vegan cookery books and hosts his own YouTube channel where he regularly shares his vegan recipes, including plenty of ideas for a vegan Christmas dinner or Sunday lunch like this easy vegan Yorkshire pudding recipe, a dairy-free, eggless version of classic Yorkshire pudding.

Recipe extracted from Vegan Christmas by Gaz Oakley, (Quadrille, £15) Food photography © Simon Smith. For more Gaz Oakley recipes try his vegan Christmas Wellington and vegan tiramisu.

Read our guide to catering for vegans and vegetarians at Christmas