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Vegan Yorkshire Pudding

Vegan Yorkshire Puddings - Orgran

  • Prep Time: 35m
  • Cook Time: 32m
  • Total Time: 1h 7m
  • Serves: 6



  • ORGRAN No Egg™ Egg Replacer
  • self-raising flour, sieved
  • 9 teaspoons dairy-free margarine or sunflower oil
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 80 millilitres water
  • 280 millilitres rice milk

Flavours - Optional:

  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder


  • Preheat the oven to 220°C (Gas Mark 7/425°F).
  • Grab a 6-hole muffin tray and dollop in 1 tsp vegan margarine or sunflower oil into each hole.
  • In a large bowl, combine the flour, baking powder and salt. In a separate bowl, whisk the No Egg™ into a smooth paste with the water then slowly add in the rice milk.
  • Place the bun tray in the oven for 10 minutes so it gets very hot.
  • Now add half the No Egg™ mixture to the dry flour mix. Whisk to a smooth paste then incorporate the rest of the liquid until you have a smooth batter. The mixture will be thicker than a normal Yorkshire pudding batter, but if your whisk can stand up in it, it’s too thick, so add a little more water to thin it down.
  • Working quickly but carefully, remove the muffin tin from the oven and spoon the batter into each hole – it should sizzle. Return the tin to the oven immediately and bake for 18-22 minutes.