Dairy-Free Yorkshire Pudding
Light, airy, and completely dairy-free, this Dairy-Free Yorkshire Pudding recipe proves you can enjoy this classic British side dish without compromising on flavor or texture. Made with simple pantry staples like all-purpose flour, eggs, and unsweetened almond milk, these golden, puffy puddings are perfect for pairing with a traditional Sunday roast or a flavorful vegan gravy. The secret to their irresistible rise lies in preheating the pan and oil to create that signature crisp exterior. Ready in just 35 minutes, these versatile treats are an excellent choice for those seeking a plant-based twist on a beloved comfort food. Whether served fresh out of the oven or as leftovers, these dairy-free delights are sure to impress!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 240 milliliters Unsweetened almond milk (or other dairy-free milk alternatives)
- 3 large Eggs
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil (or another neutral-tasting oil)
Instructions
Preheat your oven to 220°C (425°F). Place a muffin tin or a Yorkshire pudding pan in the oven to heat as the oven warms up.
In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
In a separate bowl, beat the eggs and then gradually whisk in the unsweetened almond milk until the mixture is smooth and fully combined.
Slowly pour the wet mixture into the dry ingredients, whisking constantly to create a smooth, lump-free batter. Set the batter aside and let it rest for 10-15 minutes to allow the flour to fully hydrate.
Carefully remove the preheated muffin tin or pan from the oven, and spoon about 1/2 teaspoon of vegetable oil into each cavity. Return the tin to the oven and let the oil heat for 2-3 minutes until it's sizzling hot.
Pour the batter evenly into the hot cavities, filling each about halfway full. The batter should sizzle as it hits the hot oil — this is essential for a good rise.
Quickly and carefully return the pan to the oven. Bake for 20-25 minutes without opening the oven door. The Yorkshire puddings should puff up and turn golden brown.
Once baked, remove the puddings from the oven and immediately transfer them to a wire rack to prevent sogginess.
Serve warm as a side dish or enjoy plain. They pair wonderfully with a roast dinner or a drizzle of dairy-free gravy.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 557 mg | 43% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
