A little taste of home...
Yorkshires! I'd have to hang my head in shame if I couldn't create a Vegan version of these beauties! Born and bred in South Yorkshire, every Sunday dinner was preceded by a plate full of fluffy, golden Yorkshires, rich gravy and homemade mint sauce. Back in the day, farmers' wives used to serve them this way to take the edge off the workers' appetites, as butcher's meat was an expensive commodity. The rest of the meal was viewed with detachment after a belly full of Yorkshire Pud. I've tried various methods to try and achieve the perfect result and this is as close as I'm going to get. Traditionally, Yorkshires are always made with plain flour and the egg provides the rise. This version needs the help of the rising agent in the self raising flour, and although these puddings taste exactly the same as traditional recipe ones, they won't get the same high sided rise that we are used to. I always favour taste over look anyway. Right, onto the recipe. This recipe makes 12 muffin tin sized puddings
The first and most important thing is to turn your oven on to its highest heat setting. If you have fan forced, even better.
1 and 1/2 cups self raising flour
1 and 1/2 cups soy milk
1/2 cup cold water
Egg replacer to the value of 6 eggs (don't make it up yet) I use Orgran brand. It's the best I've tried.
1 tsp baking powder
Good pinch of salt
I know 6 egg value egg replacer sounds crazy - but I recently made the recipe incorrectly using this amount and it turned out the best I'd ever made. It reminded me that pre-vegan I used to use the volume method where the flour, liquid and eggs were all the same quantities. So I'm sticking to that recipe from now on.
Place about 1 tbs vegetable oil into each cavity of the muffin tray. Place your tray on the middle shelf in your oven and leave there while we make up the batter.
Sieve your flour, salt and baking powder into a large bowl and whisk in your milk and water until you have a smooth batter. Place into the fridge to chill for ten minutes.
Check your tin in the oven. If your eyes sting when you open the oven door, then the oil is hot enough. Leave for a little longer if not. It's the best test for hot oil!
Once the oil is ready, make up your egg replacer according to the packet instructions. Take out your batter, give it a good vigorous whisk, and gently stir the replacer through.
Carefully remove your hot tin and, working quickly, pour the batter into each cavity almost to the top (they will immediately rise a little). Don't worry if they aren't all perfect. Any leftover batter can be used to thicken your gravy. Put them straight back into the oven. Now its most important that you do not open the oven door, If you do they will almost certainly sink. Leave them for 20-25 minutes until they are golden brown and risen.
Serve immediately with lashings of gravy either as an appetiser to a main meal or as part of a Sunday Vegan roast dinner.
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.