Yorkshire Puddings

“Pudding” my cooking skills to the test 👩🏼‍🍳⁣

I’m currently self-isolating at home because I’ve had a few symptoms of the virus and when I haven’t been ordering takeaways to support local businesses, I’ve been using the indoors time to get busy in the kitchen 🍴 ⁣

First stop was an attempt to veganise the most British of meals – the Sunday roast, using items we had in our fridge, freezer & cupboard ☺️ @thebigjolleyvegan & I cooked up:⁣

🌱 Rosemary, thyme & garlic roast potatoes, broccoli & carrot, ”turkey” crown from @greenmeatsco, Yorkshire puddings, Inspired horseradish sauce and gravy⁣

Here’s the recipe we used for the yorkies (very slightly adapted from the Tesco recipe, but the same method):⁣


🌱 225g self-raising flour⁣

🌱 ½ tsp baking powder⁣

🌱 300ml soya milk⁣

🌱 100ml warm water⁣

🌱 1 tsp salt⁣

🌱 12 tsp olive oil⁣


🌱 Preheat the oven to gas 200°C. In a large jug, whisk the flour, baking powder, soya milk, water and salt together, until you have a smooth batter. Set aside to rest at room temperature for 10 mins⁣

🌱 Meanwhile, add a tsp of oil to each hole of a 12-hole muffin tin. Put the tin in the oven and allow the oil to heat up for 5 mins.⁣

🌱 Remove the tin from the oven and carefully pour the batter into the holes. Bake in the oven for 25 mins, until golden and risen⁣

I was pretty happy with how they turned out 😋 I always find the texture of vegan yorkies a bit doughy but these weren’t too heavy. They were crisp and had a nice flavour. Will definitely be making these again 🥰⁣

Are there any recipes you’d like to see me attempt? Let me know in the comments! ♥️

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