Vegan Yorkshire Pudding

(Adapted from

Dry ingredients:
•2 cups of plain flour
•1 teaspoon of baking powder
•1 teaspoon of salt
•Half a teaspoon of white pepper

Wet ingredients:
•250 ml of soy cream
•2 heaped teaspoons of Vegg Baking Mix (not actually wet but it goes in with the wet ingredients)
•1 cup of Almond or other plant-based milk
•1/2 cup of vegetable oil
•1 cup of water

Plus vegan margarine for greasing

Preheat the oven to 220°C/425°F and place your muffin tray in there to get really hot
In a large bowl, mix together all of the dry ingredients
In a medium bowl whisk all of the wet ingredients with a hand-held electric whisk until frothy and gooey
When the oven has reached the correct temperature, remove the muffin tray and put a knob of margarine (say half a teaspoon) in each hole. Put it back in the oven to ensure that the margarine melts.
While that is happening, pour the liquid mixture into the dry ingredients and mix thoroughly. Try to make sure there are no lumps.
Remove the hot muffin tray from the oven and scoop 1/3 cup of mixture into each hole.
Put back into the middle of the oven and bake for about 20-25 minutes until slightly risen and lightly browned on top.
If you want to have yorkies that are sunken in the middle (perfect for filling with gravy!) then about ten minutes into cooking, remove the tray and using the handle of a wooden spoon, poke holes in the tops of the puddings and put them back in the oven for another 15 minutes.