Go Back
–+ servings
Yorkshire puddings towered on a blue/black plate covered in gravy.
Print Recipe
4.64 from 148 votes

Vegan Yorkshire Puddings (Gluten Free)

Crispy egg free Yorkshire puddings with 5 ingredients: self raising flour, cornflour, baking powder, milk and oil. Perfect for Christmas or a Sunday roast.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Christmas, sides
Cuisine: English
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: James Wythe

Equipment

Ingredients

  • 75 g gluten free self raising flour or regular self raising flour
  • 75 g cornflour fine white cornflour (corn starch)
  • 2 heaped tsp baking powder
  • 200 ml unsweetened vegan milk (I use almond milk; a thin milk works best)
  • 6 tsp sunflower oil or vegetable or rapeseed oil
Metric - US Customary

Instructions

  • In a deep muffin tray add 1 tsp sunflower oil into each hole and place in a 210°C fan (230°C conventional, gas 8) oven for 15 minutes: you need the oil very hot!
  • Meanwhile, make the batter by adding both flours, baking powder and milk to a large mixing bowl and whisking until smooth with no lumps. It should pour like single cream. Allow to rest for 5 minutes before transferring to something that pours well.
  • Remove the tray from the oven and evenly pour the batter into each hole, about 3/4 full, then place back in the oven for 15 minutes until risen and golden (try not to open the oven whilst they are cooking).
  • Finally, with a spoon, push in the middle to make space for gravy!

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Allow to cool, then store in a sealed container in the fridge for up to 2 days. Reheat in a hot oven or air fryer until hot all the way through and crisp.
To Freeze: Allow to cool, then freeze in a sealed bag or container for up to 3 months. Reheat from frozen in a hot oven or air fryer for about 8 minutes until hot all the way through and crisp.
Tip 1: Getting the oil super hot is crucial to this recipe.
Tip 2: Allowing the mixed batter to settle for 5 minutes helps it to thicken to the right texture.
Tip 3: If your batter is too thick, this can be down to the milk or flour you use, as some are thicker than others. Add a splash more milk until it pours like single cream.

Nutrition

Calories: 137kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g