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Introducing the tastiest egg free Yorkshire Puddings! Just five simple ingredients (self raising flour, cornflour, baking powder, milk and oil) and they are insanely easy to make. As written they are vegan and gluten free, so everyone at the table can have one. Whether it be for Christmas or your Sunday roast, these crispy little beauties need to make an appearance, especially next to my Christmas Nut Roast. I can’t wait to hear what you think of these!
Yorkshire Puddings at a Glance
James's tipHeat the oil in a deep muffin tray for the full 15 minutes so it is smoking hot, fill each hole about 3/4 full, and keep the oven door shut while they bake.
Key ingredients
- Self raising flour
- Cornflour
- Baking powder
- Plant milk
Why you'll love it
- About 137 kcal each
- Crispy outside and soft in the middle
- Ready while the roast rests
Quick summary
These egg free Yorkshire puddings use self raising flour, cornflour, baking powder and a thin plant milk, poured into smoking hot oil in a muffin tray and baked for 15 minutes. The recipe makes 6, about 137 kcal each.
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Why this recipe works
If you have an egg allergy like myself or are vegan then it’s probably been a while since you’ve had a decent Yorkshire pudding. I’ve missed them, but fear not, with Christmas fast approaching, I’ve cracked the recipe! I’ve only been trying to perfect it for 5 years now!!
These Yorkshire Puddings go seriously well with my Rosemary Roast Potatoes. I guarantee, as soon as you have tried them, you won’t be able to have a roast without them! They come out of the oven so crispy, and once you press a hole in the middle they look just like the real thing, especially if you drown them in my Best Mushroom Gravy!
I added this recipe into my 10 Gluten Free & Vegan Christmas Recipes roundup.
Ingredients for Vegan Yorkshire Puddings
- Flour: I use gluten free self raising flour, which you can find in most larger supermarkets. Regular self raising flour works too.
- Cornflour: this is my hero ingredient for these amazing Yorkshire puddings! It helps them to be light, crispy and huge. Use the fine white cornflour (corn starch), not yellow cornmeal.
- Sunflower oil: when the sunflower oil gets piping hot, it helps the Yorkshire Pudding batter to rise.
- Milk: I use unsweetened almond milk as that is what we typically drink at home. A thin milk works best.
- Baking powder: this helps them to rise and makes them bigger, but also adds to the crispiness!
See recipe card for full information on ingredients and quantities.
Substitutions
- Flour: I have used gluten free self raising flour, if you aren’t gluten free then standard self raising flour would also work well in these dairy free Yorkshire Puddings.
- Milk: I have used almond milk as this is what we typically drink at home. Rice milk and oat milk work well too. Thicker milks such as soya make them more cakey. If you aren’t vegan or dairy free then cows’ milk could also be used.
- Sunflower oil: Ideally try to use sunflower oil as it gives the egg free Yorkshire Puddings the best crisp, but vegetable oil or rapeseed oil also work. Try to avoid oils that have a low smoke point such as extra virgin olive oil.
- Cornflour: you can swap it for tapioca or arrowroot flour. I haven’t tried it myself, so start with a small batch.
Variations
- Kid Friendly: this is a great recipe to make with children, plus they love creating the holes at the end!
- Toad in the hole: this batter also works brilliantly for toad in the hole. Brown your sausages first, add them to the hot oil in a roasting tin, then pour the batter around them. I haven’t tested this myself, so keep an eye on the timing.
- Deluxe: As I said, these Yorkies have taken me 5 years to perfect so they are already at their A game! To make them even more delicious, drown them in gravy and serve them as part of a full roast with my Easy Lentil Wellington, Smashed Brussels Sprouts, Vegan Cauliflower Cheese and a bowl of Mashed Peas. Trust me, you won’t have tried a roast like it before!
How to make Vegan Yorkshire Puddings
Step 1: In a deep muffin tray, add 1 tsp sunflower oil into each hole and place in the oven at 210°C fan (230°C conventional, gas 8) for 15 minutes. You need the oil to be very hot!
Step 2: Meanwhile, make the batter by adding both flours, baking powder and milk to a large mixing bowl and whisking until smooth.
Hint: Ensure there are no lumps! The batter should pour like single cream; if it is thicker, whisk in a splash more milk. Allow to rest for 5 minutes before transferring to something that pours well, such as a measuring jug.
Step 3: Carefully remove the tray from the oven and evenly pour into each hole, filling each about 3/4 full, then place back into the oven for 15 minutes until risen and golden.
Hint: Try not to open the oven door whilst they are cooking.
Step 4: Finally, with a spoon, push in the middle to allow extra space for my Best Mushroom Gravy.
Leftovers
I definitely recommend that you serve these Yorkshire Puddings straight from the oven. However, if there are leftovers, allow them to cool and store them in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in a hot oven for about 5 minutes until hot all the way through and crisp again. You can also freeze them: once cooked, allow to cool, pack into an airtight bag and freeze for up to 3 months. Reheat from frozen in the oven for about 8 minutes. Leftover Yorkshires make a speedy midweek roast with my Air Fryer Roast Potatoes.
Recipe FAQs
Usually the oil was not hot enough or the batter was too thick. Heat the oil in a deep muffin tray for the full 15 minutes, whisk the batter until it pours like single cream (add a splash more milk if it is thicker, as gluten free flours vary), fill each hole about 3/4 full and keep the oven door shut. A thin milk such as almond, rice or oat milk works best; thicker milks make them more cakey.
Get the oil smoking hot first and use sunflower, vegetable or rapeseed oil rather than olive oil. Ovens vary in temperature, so keep an eye on them through the oven door and give them the full 15 minutes, a little longer if they are still pale.
By not opening the oven door you keep the heat and steam inside the oven. This helps to make the Yorkshire puddings light and airy, and it is crucial to help them rise. If the door is opened, they may sink slightly.
Yes. Regular self raising flour works just as well if you don’t need them gluten free, and any milk works, including cows’ milk. Thinner milks give the crispiest result.
Yes. Allow them to cool, then freeze in an airtight bag for up to 3 months. Reheat from frozen in a hot oven for about 8 minutes, or from the fridge for about 5 minutes, until hot all the way through and crisp. Leftovers keep in the fridge for up to 2 days.
A roast dinner with plenty of gravy! They are perfect with roast potatoes, a nut roast or roast meat, and a tray of my Roasted Root Vegetables.
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Vegan Yorkshire Puddings (Gluten Free)
Equipment
- pouring vessel e.g. measuring jug
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
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
Nutrition
I want to work so bad, but so far I’ve turned out hard as rock scone like things or something that doesn’t brown enough and is all soft in the middle.
Whah consistency should the batter be? I feel like only 200ml of milk with that amount of flour is giving me too thick a batter.
Any suggestions would be welcome. Since testing positive for celiac disease I’ve not been able to find a Yorkshire pudding recipe that works. I even bought an electronic scale to measure it all out. I got something similar to dough with the barre just slightly wetter.
Some questions. I measured everything out, but the milk quantity seemed off? It basically made a dough for me. Not a batter. And after 15 mins in the oven they hadn’t turned brown at all. Any advice on exactly how thick the batter should be and how to get them to brown in the 15 minutes? Thanks
Mine came out flat what am I doing wrong ? When it says deep cupcake tray does it mean muffin tray
These are the best gf vegan Yorkshire puddings. Easy to make and delicious
Thanks so much 🙂
My sister has a severe egg allergy and we have a hard time finding foods that are safe enough for her to eat. I’m going to surprise her by making toad-in-the-hole with this recipe along with onion gravy. I know she’ll be in 7th heaven ! Thank you so much!
Let me know how you get on Jo 🙂
Absolutely excellent and super simple, . Thanks for this recipe .
Can I use ordinary sr flour?
Hey Susan, yes you can (if you don’t need it to be gluten-free). Enjoy
Thank you for this recipe, James! It works so well! We used wheat flour and it was great!