PRINT RECIPE
When it comes to cooking without eggs, there’s one recipe that’s never quite been right. Until now.
The very best Yorkshire Puddings, made vegan using OGGS® Whole Egg Alternative plant-based egg alternative. Whether it’s for a special Sunday with the family or a quick mid-week treat, we guarantee these will be a game changer.
PREP TIME 10 mins
COOK TIME 25 mins
SERVES 4 large or 6 small
Ingredients
- 100ml OGGS® Whole Egg Alternative
- Vegetable oil
- 150ml plant milk
- 80g self raising flour
- 1 tsp white vinegar
- 1/2 tsp bicarbonate of soda
- Salt & pepper to taste
Method
- Preheat your oven to 230°C Fan (250°C).
- Fill your yorkshire pan or muffin tin with about ½ cm of oil.
- Put the pan in the oven.
- In a mixing bowl whisk the OGGS® Whole Egg Alternative, vinegar and milk.
- Whilst whisking, slowly add the flour, then the bicarbonate of soda and salt and pepper. Transfer the mixture into a jug.
- Once your oil is hot pour the mix carefully into the pan.
- Cook for 10 mins at 230°C Fan (250°C). Then lower the oven temperature to 160°C Fan (180°C) and bake for a further 15 minutes, then enjoy!
Top Tips
- These are best eaten straight away but if you have any spare (as if!) they can be frozen. Just defrost at room temperature for 10-15 minutes and then pop them into the oven to re-heat when you are ready.