Yorkshire puddings

[tiny_clanger]

Hi.

I'm sure this has been done before, but the search button isnt working.

So - does anyone have a recipe for yorkshire puds that is suitable for a person on a completely dairy free diet and who can tolerate very little yeast (though I dont know if that's relevant, I havent a clue how you make Yorkshires and I'm just going to get my mum to do it :rolleyes: )

Any substitute for dairy is fine, I eat the lot of em

[Kamagrian]

So - does anyone have a recipe for yorkshire puds that is suitable for a person on a completely dairy free diet and who can tolerate very little yeast (though I dont know if that's relevant, I havent a clue how you make Yorkshires and I'm just going to get my mum to do it :rolleyes: )Dead easy, this one! I was born in Yorkshire. ;)

The only ingredients in Yorkshire pudding are plain flour, egg, milk and salt, so I don't see why they wouldn't work with non-dairy milk. Here's a vague recipe...

First, heat up an oven to Really Quite Hot (that's an official temperature, honest) - around 220 degrees C or Gas Mark 7ish. Put a bit of oil or solid veggie fat (or lard if you really want!) into each well of a muffin/large bun or Yorky pud tin, and put it into the oven to get really hot and sizzling.

Then you'll need:

About 4oz PLAIN white flour
One large egg
Some non-dairy milk (around 300mlish, apparently, though I've never measured!)
Few pinches of salt, to taste

Put flour in a bowl with salt, and make a well in the middle. Crack egg into the well and start to stir, adding milk bit by bit as you beat it up well until the whole lot is smooth and a bit airy, fairly runny but coats the back of a spoon.

Take the (boiling hot) tin out of the oven and spoon the pudding batter into the baking tin - be really careful as the hot fat can make it sizzle and spit. Put it in the oven for about 20 minutes or so (longer if you're using one big roasting tin rather than a bun tin) until risen, brown and lovely.

Then, if you're like my old grandmother, eat it as a starter with blackcurrant jam. I have an odd family.

[cnc]

Yorkshire puddings work fine with Alpro soya milk

[Pen]

In my oven even individual Yorkshires take about 30 minutes to cook. Tiny Clanger, don't try opening the oven door until they are cooked otherwise they will sink (hope you have a glass oven door).

I sometimes add some dried sage to my Yorkies (I make mine with goat milk though) which gives it a nice aroma and taste.

[Pam]

No you have it with golden syrup as either a starter or dessert!

Straight from Yorkshire here:

I put 2 eggs, about 8 fluid ounces of soya milk and 2 fluid ounces of water into a large jug and give them a whiz with the hand blender, then throw in about 6 heaped tablespoons of plain flour (don't ever use self raising) and give it another blitz with the blender until you have a smooth quite runny batter. Pour it into baking tins that have been heated in the oven, then bake at 200 degrees (or more) for 10-15 minutes, then you can turn the oven down once they have risen and continue to bake for another 10-15 minutes until they are nicely browned. I do not weigh my quantities and it isn't important, a thicker batter makes a stodgier yorkshire and too thick will make a very soggy spongey base - better to go thinner for a lighter yorkshire.

Don't be tempted to put too much mixture in the tins or they won't rise properly and the oven/fat must be hot before you start.

For toad in the hole I usually put the sausages into the oven whilst it is coming up to temperature, when it gets there the sausages are usually just starting to brown, pour the batter over and cook for 30-40 minutes.

I have used soya milk of all types successfully but never managed a good rise with oat milk. For some reason if you have previously cooked pastry in your baking tins this can affect the way they rise (or not) too.

[cnc]

No you have it with golden syrup as either a starter or dessert!
Pam, you should know better than that. Yorkshire puddings are designed to be had with meat, potatoes and veg. (And toad in the hole) but nothing else!!

I can make Yorkshire pudding, I just have the minor problem of having learnt it from mum I don't know any quantites for making it, I just bung it all in the bowl- the real Yorkshire way!!

The only thing I can add, is that if you make it a little bit in advance, leave it to rest and then give it another whizz with the hand blender just before it goes into the oven and you get a very nice airy pudding.

Oh sorry thats a lie- my other bit of advice (unless your vegetarian) is if you're making a sunday roast, instead of using individual tins, poor the mixture around the meat, and then you get the meat flavours as well :) Works very well with lamb :D (Also means less washing up!!)

[Kamagrian]

I can make Yorkshire pudding, I just have the minor problem of having learnt it from mum I don't know any quantites for making it, I just bung it all in the bowl- the real Yorkshire way!!That's precisely the problem I had! I've always just made it by putting SOME flour, AN egg, and BITS of milk and salt in - had to look up quantities on the net for some idea of what they'd equate to! :lol2:

My grandmother never used quantities for anything - even her cakes, and they were always perfect. I'm not that good, and get out my cup measure or weighing scales whenever I'm making bread or cakes. Pretty much everything else is kitchen alchemy.

[matt]

receipes all well and good but each batch of flour will absorb a different amount of liquid so flesibility and knowledge needed to judge by eye.
nowt wrong with followiing what granny always told you. i'd rather not as my old nan was barking and used to smoke so cakes often had a touch of fag ash in them!
desperation and need made me learn to cook and bake. just wish i had someone to do it for more often now. as can't be bothered for me.:)

[Pam]

I don't measure for yorkshires so my quantities were a bit rough, I probably use a little more liquid than I stated. I had toad in the hole for tea last night!

[Pen]

For the gluten-free-ers... yellow corn flour (not the white cornstarch) works too (slightly different texture, but definitely Yorkshire Pudding-ish), but I used some Xanthum gum when I made my first and only batch. Not sure how it works without the gum but will try it without next time I experiment. Never weigh out my ingredients though--just leave it all to intuition and luck!

[Copper]

I am a scientist and used to making things with precise amounts. I have to follow recipes to the letter :D I don't like cooking as I would much rather spend the time doing something far more interesting.

[cnc]

I'm also supposedly a scientist, but have had no option with Yorkshire but to make it using guesses.
Most things I use a reciepe or have remembered the reciepe well enough not to need to use it.
Not that I do much cooking these days that actually involves measuring things out.

[goose]

ok, this is the way on how i make perfect yorkshire puddings.:thumbsup:

Use 2 egg whites.
same quantity in volume as the egg white use self raising flour.
same quantity in voulume as flour use soya milk.

Mix all together, sit at room temp for at least min of 3 hours.
Pre heat oven at 200 oc
Fill bottom of yorkshire tins with oil -soyaoil if prefered.
just enough oil is used to cover bottom of tins
Put in oven until oil pipping hot.
put an 1 inch thick of each pudding mix into pipping oil and put back into oven for 30 mins.
The yorkshires should have risen like never before and be golden brown.

[matt]

soya oil!!!!!!!

surely got to be lard. or goosefat. taste far far better that way.:D

[Pam]

Whole eggs please!

and 1" of batter is quite a lot, they tend to be heavy at the bottom if you put too much batter in.

Meat fat should traditionally be used too.

[goose]

As a yorkshire pudding maker for the past 10 years my husband has no complaints the way that i make my puddings.

I think everyone does it different. i added mine to the list to let everyone see how i do it not that everone has to do it my way.

i make my puddings that way due to being dairy free.

[matt]

don't wory goose no criticism intended:p

i mean you can't help it if you make them wrong:lol2:

[tiny_clanger]

I'm soo sorry - I just remembered I posted this agggeeesss ago.

Thank you all for your replies!! Sorry for my late thanks and Happy Xmas/Holidays/Solstice etc :D

[acpointy]

My girlfriend has an egg allergy, however I love Yorkshire puddings...apart from dumping her (joke!) can they be made without egg???:)

[cnc]

You can get egg replacer, which should work. If you google Vegan Yorkshire pudding you'll get some instructions, and then you can just change the milk back to non vegan milk.

[Diane]

Being born in Yorkshire, although no longer live there, i have had Yorkshire's as long as i can remember. My mother made them every sunday without fail, to eat before the meat course, with lots of lovely gravy. Only found out a couple of years before my father died, that he loathed them!!! He had been eating them for nearly 50 years!.....he was a wonderful man! Don't measure mine, but make with Lactofree milk & cook in meat tin.

[jill]

That sounds a bit like my dad, he announced to my mum one day after over 40 years of marrriage that he didn't particularly like stuffing with this roast dinners. As children we always had any yorkshire puddings that were left over with golden syrup on them as a desert.

[Diane]

There have never been any Yorkshires over, as when my son was at home, he could quite easily eat half a roasting tin of Yorkshire & still have room for a huge dinner. He never puts any weight on......some people are lucky!!

[sarah pinkney]

Sorry I haven't been on for way too long. I love the Yorkshire puddings with lacto free milk except they do stick a little. My little girl absolutely loves them and always asks for seconds.

[Diane]

They don't really taste any different to me, but I try not to eat too much! Love them anyway.

[sarah pinkney]

yeah they r a little bit fattening. i usually only make them every couple of weeks

[Diane]

I used to do them every week when my kids were at home, now only once a month!! my other half & I need to watch our waistlines....well we try!

[Helen01]

That sounds a bit like my dad, he announced to my mum one day after over 40 years of marrriage that he didn't particularly like stuffing with this roast dinners. As children we always had any yorkshire puddings that were left over with golden syrup on them as a desert.

We used to have them with jam on! I look forward to trying some of the suggestions, if you are gf the Juvela mix works very well but I've never attempted dairy free ones before!

[sarah pinkney]

OOOO that sounds lovely. Yorkshire pudding with syrup. I might just have to try that. Does anyone know of a dairy free lasagna recipe?

[jill]

Sarah, if you type Cheese Sauce in the search one of the threads has a homemade lasagne recipe, and gives details of the cheese sauce powder that I use.

[Diane]

thanks Jill, I will try that as I miss cauliflower cheese, although not quite the same without the crispy cheese on top......sorry, I am drooling at the thought of it!

[cnc]

I prefer to make cheese sauce using replacement milk and then doing it the usual way, I was put off the powders after I tried one and hated it.
In my experiments I've found oat milk actually replicates normal milk the best, and makes a rather nice cheese sauce, when combined with the various 'cheeses' I use.

Yorkshire puddings tonight:D

[Diane]

I will try & find alternative cheeses & also try oat milk, I have always used lactose free milk. I also find it makes lovely Yorkshires!