Back to vegan Christmas recipes

Vegan Yorkshire Puddings

This was a hard recipe for me to crack, but after several attempts I managed to veganize Yorkshire puddings! Make sure you get your baking tin very hot for this!

Makes 12
Cooks In 30 minutes
Difficulty 5/10


The day before, put the dried fruit plus the alcohol, orange and lemon juice and the bayleaf into Preheat the oven to 210°C (420°F). Pour about 2 teaspoons of oil into each hole in a12-hole Yorkshire-pudding baking tin.Mix the flour, baking powder and salt together well in a large mixing bowl. Add the milkto the bowl, whisk together until smooth, then pour the batter into a jug.Now it’s time to get the baking tray hot – place it into the oven for 4 minutes, then removethe tray and quickly fill each hole with batter.Carefully put the tray back into the oven for 16 minutes, or until the puddings are goldenbrown and nicely risen.Serve straight away. large bowl. Stir well to mix, cover and leave for at least 12 hours to plump up.

The next day, grease a 1 litre (2 pint) pudding bowl with vegan spread, then line the base with a circle of greaseproof paper to ensure the pudding comes out once cooked.

Remove the bay leaf from the fruit. Add the lemon zest, spices, salt, sugar, treacle and apple and mix. Stir in the vegan spread and breadcrumbs. Sift in the flour and baking powder and fold in. Spoon the mixture into the pudding bowl, leaving a 2.5cm (1in) gap at the top. Cover with greaseproof paper, then a sheet of foil and tie with cook’s string.

Put an upturned ramekin in the bottom of a saucepan. Sit the pudding on top, then pour in boiling water half way up the sides of the pudding. Cover and simmer over a low heat for 5 hours, topping up the water when needed. Lift the pudding out and leave to cool.

Store for up to a month before serving. Steam again in the same way for 30 minutes. Add 2 shots of vegan-friendly brandy to a saucepan and heat over a low heat for 2 minutes.
Light the brandy with a match, then carefully pour over the pudding for that festive flame.


260g (2 generous cups)

self-raising flour

11/2 tsp baking powder

1 tsp sea salt

480ml (2 cups) soy milk, or vegan

milk of your choice

vegetable oil, for greasing