Yorkshire Puddings

I love Yorkshire puddings!For many years I went without. First I had the horrors of mastering the gluten free Yorkshire which was hit and miss until one day it happened and from then on fabulous Yorkshires….then I went totally plant-based, no eggs, Oh No! roast dinners will never be the same again, for a few years now I have tried many recipes with little or no luck and to be honest I am not a fan of egg replacer so have never tried with that. But, when I’m feeling lucky and in the mood to experiment I tweek the recipe some more, in a vain hope they will work. My poor family has been subjected to many of my trial and errors,  almost having to visit the dentist for broken teeth as many Yorkshires resembled biscuits made from steel. But at last a Yorkshire that worked, was it fluke? I tried again and Huzzah! success, so below I share my triumph with you. These little beauties are great straight out of the oven but if like me you have to sometimes do dinner in relays as they all come home at different times they are still fab heated in the microwave. In-fact my other half loves them like that. So enjoy. x


120g gluten free plain flour

1 heaped tsp gram flour (chickpea flour found in most supermarkets sometimes called Besan)

285ml soya milk, however if you can’t have soya other plant milks work ok.

1/2 tsp gluten free baking powder

rapeseed oil for the pan, olive oil is too strong in flavour for this recipe however if you prefer you can use coconut oil.


Pre-heat your oven to 230oc / gas mk 8 Very Hot Oven!

Pour a little oil into each hole of your pudding tray and place in the oven to get hot.

In a mixing bowl or large measuring jug add the flours baking powder, whisk to combine then add the milk, whisk till mix is combined and fluffy with bubbles.

Remove the tin from the oven the oil must be hot and smoking , if the oil is not hot the puddings will not work. Make sure you shut the oven door to keep the oven at a high temperature. Quickly fill your holes of the pudding tray, they should bubble as you pour it in. Fill to just over half way. Return them to the oven and bake for 20 minutes until risen and golden brown. DO NOT OPEN THE OVEN until they are ready or they will sink and you will have biscuits. Remember the oil MUST be smoking hot for them to work , just like standard Yorkshires.