Fluffy and golden giant Yorkshire puddings

After two failed (delicious) attempts, I managed to create pudding perfection: crisp and golden on the outside, soft and fluffy on the inside – completely dairy and egg free. This recipe makes 4 massive puddings….or 12 feeble ones.

To substitute the milk and eggs, I used Alpro soya drink and Organ Egg Replacer. I think any plant based milk would work for this recipe but I went for soya as it’s the closest in thickness and texture to normal milk compared to the usual alternatives. I usually don’t follow the instructions on the back of the packet for the egg replacer as to how much powder is required to make the equivalent of 4 eggs and I would recommend that you don’t either for this recipe. In my experience, it’s better to try and achieve the volume (and texture) of liquid being replaced rather than a specific amount of binder.

Prep: 20 mins

Cooking time: 25 mins

Equipment: Measuring scales in grams, measuring cup in mls, whisk, 4x ramekins

Serves: 4

Ingredients:

Recipe

Prep the ramekins:

1. Line a baking tray with greaseproof paper and place the ramekins in the tray spaced evenly apart. Line the ramekins with greaseproof paper and fill them with vegetable oil to approximately 1/6-1/5* the depth of the container

*This volume of oil really depends on how big the ramekin is but filling to about 1cm in depth should be fine

2. Place the baking tray in the oven at 240ºc (fan-assisted) and let the oil heat up for about 20 minutes whilst you prepare the batter.

Batter:

If you want to, you can sieve the dry ingredients but it’s not essential. I didn’t use one for this recipe and it turned out well but if you think the ingredients are particularly clumpy then it would be better to sift it.

3. In a large mixing bowl add the following dry ingredients (amounts listed above):

• All-purpose flour
• Baking powder
• Salt
• Black pepper (I used coarse – if you use fine, half the amount listed above)

Whisk together until well combined.

4. In a separate bowl, add the following ingredients:

• 4 tbsp of Orgran Egg Replacer powder
• 100mls of water

Whisk together vigorously until the texture becomes gloopy. This is to create the approximate volume of 4 medium-sized eggs.

5. Make a “well” in your dry ingredients and slowly add the egg-replacer mixture to the large mixing bowl whilst simultaneously whisking until you get a smooth, homogenous, pancake-like batter. Set to one side.

Baking:

6. After about 20 minutes, carefully remove the tray from the oven and using a ladle or a jug; quickly (and very carefully) pour the batter into each ramekin filling up to about ¾ the depth.

7. Carefully place tray back into the oven and set the temperature to 220ºc and bake the puddings for 22-25 minutes. Keep an eye on the puddings during this time, but for the love of God – do not open the oven door until they are completely finished.

8. After 25 minutes, remove the tray carefully from the oven and using forks or tongs, remove the Yorkshire puddings from the ramekins and place on a kitchen paper towel to soak up the oil. Allow to cool and serve.

Need ideas to complete your roast dinner? Try some of these recipes:

• Roast “Beef” Seitan
• Roasted Potatoes, Parsnips and Red Onion
• Buttery Brussels Sprouts
• Maple-glazed Carrots
• Creamy Garlic and Mushroom Sauce