Vegan Yorkshire pudding recipe
It's easy to make vegan Yorkshire puddings. This recipe incorporates aquafaba (the liquid from canned chickpeas), apple cider vinegar and dairy-free spread.
You will need a 12-hole muffin tin.
Ingredients
- 75 g plain (all-purpose) flour
- 75 g chickpea flour
- 2.5 tsp baking powder
- 0.2 tsp salt
- 1 pinch turmeric
- 0.5 tsp dry English mustard
- 0.8 tsp apple cider vinegar
- 100 ml aquafaba (liquid from canned chickpeas)
- 350 ml cold water
- 12 tsp dairy-free spread (we like Flora Original)
- 2.6 oz plain (all-purpose) flour
- 2.6 oz chickpea flour
- 2.5 tsp baking powder
- 0.2 tsp salt
- 1 pinch turmeric
- 0.5 tsp dry English mustard
- 0.8 tsp apple cider vinegar
- 3.5 fl oz aquafaba (liquid from canned chickpeas)
- 12.3 fl oz cold water
- 12 tsp dairy-free spread (we like Flora Original)
- 2.6 oz plain (all-purpose) flour
- 2.6 oz chickpea flour
- 2.5 tsp baking powder
- 0.2 tsp salt
- 1 pinch turmeric
- 0.5 tsp dry English mustard
- 0.8 tsp apple cider vinegar
- 0.4 cup aquafaba (liquid from canned chickpeas)
- 1.5 cups cold water
- 12 tsp dairy-free spread (we like Flora Original)
Details
- Cuisine: British
- Recipe Type: Vegan
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 12
Step-by-step
- Mix together the dry ingredients.
- Whisk in the liquid and leave to rest.
- Heat oven to 230°C/210°C fan/450°F/gas mark 8.
- Put 1tsp of the dairy-free spread (like Flora Original) into each 12 individual muffin tins.
- Heat in oven until the spread is smoking hot.
- Quickly pour pudding mix into each tin until almost full.
- Cook for 10 minutes then reduce temperature to 220°C/200°C fan/425°F/gas mark 5 and continue to cook for about 20 minutes until golden. Do not open oven during cooking.
This recipe is courtesy of Flora.
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