Easy Make At Home Dairy Free Yorkshire Puddings

Making homemade Yorkshire puddings is actually easier than you think! I haven’t bought shop bought Yorkies in years. This recipe is dairy free but the unsweetened almond milk can be substituted for cows milk or soya milk, giving you the same beautiful rise and flavour.

Yorkshire Puddings originate from northern England and as I write this post, it is currently February 2nd, national Yorkshire puddings day here in England! I have a batch currently baking in the oven in preparation for a delicious roast dinner for this evenings. Yorkshire puddings are staple for any roast dinner!

When I get asked how I get my Yorkshire puddings to rise and not bake flat, I always give the same answer. Get your oil nice a hot! Hot oil equals well risen puds!

I like to make my Yorkies on the morning/afternoon I’m going to use them and then set them aside, covered, to quickly pop in the oven and then reheat them while I dish up dinner. They also keep well in the freezer for up to a month. When you are ready to use them pop them into the oven on 190ºc for 5 to 10 minutes and they are ready to eat!

Here’s another tip, preheat your oven on maximum temperature with the muffin tray you will bake your batter in.

Method: How to make Yorkshire Puddings

Check out my TikTok video of me making this recipe.

Before you place the tray into the cold oven, carefully, using a teaspoon, pour 1 teaspoon of sunflower oil into each muffin hole. Now preheat the oven with the tray for at least 20 minutes in the middle of the oven.

While the oven and oil are preheating, it’s time to whisk up your pudding batter with your 3 ingredients.

Measure in a small bowl 100g of plain flour (add a pinch of sea salt). Prepare in a large jug, break in 4 large eggs and add in 200ml of unsweetened almond milk (cow’s milk for non dairy). Whisk the wet ingredients (eggs and milk) and then carefully whisk the salted flour into the wet mix. I like to use a fork but you can use a hand whisk or even an electric hand whisk. Mix until the batter is smooth and has no lumps. Set aside until the oven is ready.

You can also make this batter ahead of time. Store in the fridge for a few hours or until you are ready to use it.

Once the oven and tray are preheated, carefully remove the tray from the oven, closing the door straight away and reduce the temperature of the oven to 190ºc (fan oven) and quickly but carefully pour the batter into each muffin hole. I fill just up to the top of the hole. Be cautious not to over fill as the batter will spill and the structures of the Yorkshire puddings may combine. Once filled, quickly and again carefully pop in the oven and bake for 27-30 minutes. DO NOT be tempted to open the oven as any release of hot air during the baking process will result in your Yorkies going flat.

Once baked, remove from the muffin tin and transfer to a cooling rack to cool or serve straight away.

Give them a go!!

I really hope you give this recipe ago. Please don’t be disheartened if they don’t look perfect. The more you make them the better you become at making them. You’ll be happy you gave them a go and you’ll never go back to buying shop bought ones again!

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Dairy Free Yorkshire Puddings

Easy to make at home Yorkshire puddings

Keyword Yorkshire Puddings

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12

Author Pinar

Ingredients

• 100 g Plain Flour
• pinch of salt
• 200 ml Unsweetened Almond Milk
• 4 Large Eggs
• Sunflower oil 1 tsp for each muffin hole

Instructions

1. Add one teaspoon of sunflower oil to each muffin whole in the muffin tin, place in the oven and preheat with tray on maximum temperature for 20 minutes.

2. While the oven is preheating, in a bowl measure out the plain flour and add a pinch of salt.

3. In a large jug, measure the milk and whisk in the eggs.

4. Whisk the dry ingredients into the wet ingredients in the jug. Mix until smooth and no lumps.

5. Once the oven has preheated, carefully take out the tray and reduce the oven temperature to 190º.

6. Pour the batter mixture into the muffin holes. Do not over fill to spill.

7. Place back into the oven to bake for 27-30 minutes. DO NOT open the oven door until time is up otherwise the puddings will fall flat.

8. Once baked remove from the oven and transfer to a cooling rack or serve straight away.

9. If not using straight away, cool and place into an airtight container or food bag and freeze for up to a month. Simple remove from freezer and reheat in oven for 5–10 minutes on 190ºc fan oven.

Please do check out more of my recipes here on the blog.

Enjoy, Pia x