Easy Vegan Yorkshire Puddings, crispy on the outside and beautifully fluffy inside. The perfect accompaniment to a Sunday Lunch, sturdy enough to hold a bucket full of gravy and just as good stuffed with bubble and squeak the day after! Vegan comfort food at its best! Dairyfree, Eggfree, Soyfree.
First make the batter so that it can rest in the fridge before cooking. Sift the flour, salt, pepper and baking powder together in a bowl. Using a stick blender or whisk, beat in the water and milk until you get a smooth batter. Pour the batter into a jug and set in the fridge to rest for an hour.
Next put a little coconut oil or dairy free butter in the bottom of each hole of a muffin tin and place in a preheated 200C oven.
When the fat in the tins is hot, divide the batter between the holes in the tin and bake on the middle shelf. Just like normal yorkies, the key is to not open the oven door while they cook. I start off with 35minutes and then take it from there.