Yorkshire Pudding
A traditional Yorkshire Pudding recipe to a vegan (& egg free) recipe.
Course:
Side Dish, sides
Cuisine:
British, English
Keyword:
roast, roast accompaniments, roast dinner, yorkshire pudding, yorkshires
Gather
- 150 g plain flour
- 250 ml milk (I used oat)
- 3 tablespoons ground linseeds
- 1/2 - 1 teaspoon salt (to taste)
- sprinkle of black pepper
- *optional 1/2 teaspoon garlic/onion powder
- *optional 1 teaspoon chopped fresh or dried herbs (thyme, oregano)
- 2-4 tablespoons neutral oil (e.g vegetable)
Prepare
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Preheat your oven to Gas Mark 7 (220c/430f)
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In a large mixing bowl, whisk together the flour, milk, ground linseeds, salt, pepper and any optional ingredients (garlic/onion powder/herbs) until well combined and smooth. Set aside for 10-15 minutes.
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Pour a little oil (about 1 teaspoon) into each cup of a 12-cup muffin tin. Place the tin in the oven for 5-7 minutes, or until the oil is hot and just starting to smoke.
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Carefully remove the tin from the oven and quickly pour the batter into each cup, filling about 2/3 full.
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Return the tin to the oven and bake for 20-25 minutes, or until the puddings are puffed and golden brown.
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Serve the puddings immediately.
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Enjoy!