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Vegan Yorkshire puddings

December 10th, 2009 · post by xhannahx · 1 Comment

Christmas is sneaking up on us stupidly fast and that can only mean one thing: A MASS OF ROASTS!! Yay!!!! And what does every vegan miss from their roasts? A good crispy Yorkshire pudding to cover in lashings of gravy of course! I’ve tried lots of recipes that have annoyingly just ended up like heavy cakes but then I found this recipe on a fantastic website called ‘Maple Spice’ ( It needs a few ingredients you may have to go out and buy but they weren’t expensive at all and I promise you this recipe is so worth it! You only use a tiny bit each time so you’ll be in Yorkshire pudding and toad in the hole heaven all year! (Sorry about only having one crappy photo but my camera died after I took it under Niagra falls for a second time and I’ve had to use my cheapo camera phone that has about 1 pixel!)

What you need: (makes 8/9)

  • 1 Tbsp corn flour
  • 1 Tbsp potato flour (I got mine from Holland and Barratt but any health food shop should sell it)
  • 1/2 tsp baking powder
  • 1/8 tsp xanthan gum (check the free from sections of supermarkets or health food shops)
  • 2 tsp vegetable oil
  • just under 1/2 cup water
  • 3/4 cup soya milk (180ml)
  • 1/4 cup sparkling water (60ml)
  • 1 Tbsp vegan margarine, melted
  • 1 cup minus 2 Tbsp plain flour (120g)
  • 1/2 tsp salt
  • more oil for the muffin tin

What you do:

  1. Preheat the oven to 375F/180C.
  2. Place 1/2 tsp of oil into each of the 8 muffin tin holes and place the tin in the oven.
  3. Using a fork or hand whisk, whisk together the corn flour, potato flour, xanthan gum and baking powder.
  4. Add the water and whisk well until no more lumps (there may be a few, that’s okay).
  5. Add the oil and whisk well again until slightly frothy.
  6. Whisk in the soya milk and sparkling water until well incorporated.
  7. While whisking pour in the melted margarine in a steady stream until all added.
  8. Add the flour and salt and whisk until combined but lumpy.
  9. Remove the pan from the preheated oven and pour the mixture in until almost full.
  10. Pop back into the oven and bake for 20 minutes.
  11. Remove and slice the tops and slightly open then bake for another 20 minutes.
  12. Check after they have had 1/2 hour but they may need longer for the bottoms to fully cook. Let cool slightly in pan then remove and serve with a whole jug of gravy.

To make toad in the hole just do exactly the same but using a metal loaf tin/ cake tin and bung the sausages in when you pour in the batter.

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