Back in 2015 I had a SERIOUS craving for Yorkshire Puddings. So on a dreary July afternoon, off I went to the kitchen with the task of devising a vegan and gluten free recipe from whatever I had lurking in the cupboards. A successful attempt followed and a recipe that's remained a firm favourite in our household.
This recipe was posted on our Facebook page and was shared far and wide, so we've made it much easier to find when you're prepping for your Sunday lunch!
Being gluten free and vegan I've really missed Yorkshire puddings, so I thought I'd do a bit of an invention test this afternoon. Pretty pleased with the results and our girls are happy a milk allergy doesn't prevent them having their Sunday dinner favourite. So here's the recipe for you!
220 grams Gluten Free Self Raising Flour
1/4 teaspoon Gluten Free Baking Powder
400ml rice milk (or alternative plant based milk)
30ml apple cider vinegar
Cold water (as needed)
Coconut oil (or vegetable oil)
Preheat oven to 240 degrees Centigrade
1. In a 12-hole Yorkshire pudding tin, add a ten pence piece size dollop of coconut oil in each well. If using an oil which is already liquid, add a generous drizzle to cover the bottom of each well.
Pop the tray in the oven to heat the oil.
2. To make the batter: mix the rice milk (or equivalent) together with the apple cider vinegar and leave to stand for around five minutes.
3. Measure flour and baking powder and sift into a large bowl to combine.
4. Gradually add the milk and vinegar mixture into the flour and whisk until a batter forms. Add a splash of cold water if the batter is still a bit lumpy.
5. Pour batter into a jug and remove the hot tin from the oven.
6. Carefully and evenly pour the batter into the holes. Place the tin back into the oven and leave (do not open the oven door!) until the puddings have risen and are browned.
7. Serve immediately and enjoy!