These are super easy to make and only require 3 ingredients- what’s not to love?! Bake them to go with your Sunday roast, toad in the hole, and your Christmas dinner! They are definitely a staple in my weekly cooking, and they are such a great way to elevate your meals! My non-low FODMAP family love when I make these with a Sunday roast, they’re always a big hit. Chances are, you already have all the ingredients to make your very own Yorkshire puddings today, so let’s get into it!
It is very important to preheat your tray with the oil in it. This way, you ensure that the oil is hot, meaning that when you add your Yorkshire pudding batter to the tray, it will give you a crispy base. Without preheating the oil, I have found that your puddings will have a soggy bottom- not ideal. By having the hot oil on the bottom, it allows the Yorkshire puddings to cook evenly. As a result, your puddings will have the same texture throughout, rather than having a burnt top and an undercooked base.
I chose almond milk because it has a very neutral flavour that you don’t notice in the Yorkshire puddings after they’re baked. It is also one of the best dairy free milks to have on a low FODMAP diet, as it is less IBS irritating than other dairy-free milk alternatives. However, if you’re not following a low FODMAP diet, feel free to use diary milk or other milk substitutes, and normal flour. These will require the same measurements as stated below in the ingredients list. Whilst these Yorkshire puddings are excellent for most diets, it is difficult to find a good egg substitute to fit with a vegan lifestyle. The eggs are the raising agent in this recipe, so flax or chia eggs are not sufficient. I encourage you to experiment with alternatives- let me know if you discover a suitable replacement for the eggs!
What could accompany your Yorkshire puddings:
- Bangers and mash
- A traditional Sunday roast
- A good pour of gravy- check out my vegan gravy recipe
- Christmas dinner
- Toad in the hole
- Filled- with meat, veggies and gravy
- Turned into a wrap or Yorkshire pudding burrito
Alternatively, you could turn your Yorkshire puddings into a sweet dish with some powdered sugar, dairy free ice-cream, low FODMAP fruits or a drizzle of dark chocolate! This is definitely something I will be trying out ASAP!
Ensure that you pour the same amount of batter into each pudding hole to ensure that all Yorkshire puddings bake evenly. The last thing you want is to have a few burnt puddings, a few perfectly done and a couple that are still raw! Especially due to the fact that we use a large ratio of egg in the recipe, you want to ensure that the Yorkshire puddings are thoroughly cooked through. So, I recommend using the same measuring device for each pudding. I used an ice-cream scoop to ensure all my puddings got the same amount of batter. I encourage you to be a little reserved on the amount of batter used in each hole. This is because they will rise considerably in the oven! Make sure to not go over the halfway mark of your tin’s holes, otherwise you may have Yorkshire spillage!!
Your Yorkshire puddings are ready when they begin to turn golden brown on the top. A good Yorkshire pudding will be fluffy and airy on the inside but have a crunchy exterior. These puddings have exactly that, and by putting a tbsp of neutral tasting vegetable oil in the base of the tin before baking ensures that the bases of your Yorkshire puddings also have that crunchy base. I love how well sized these puddings are, and I encourage you to double the recipe and make larger puddings if you want those deeper, more extravagant looking puddings. Serve your Yorkshire puddings immediately after baking for the best flavour and texture. I always have to steal one as I dish up the rest of the meal!
Ingredients: (makes 10 medium puddings)
- 100g gluten free flour
- 100ml unsweetened almond milk
- 2 eggs
- Vegetable oil
Method:
Step 1: preheat your oven to 180°. In a cupcake baking tray, put a tbsp of vegetable oil into 10 cupcake holes. Put in the oven.
Step 2: whilst the oil in the tray is preheating, mix your almond milk, gluten free flour and eggs.
Step 3: next, remove your tray from the oven and distribute the mix between the 10 cupcake holes.
Step 4: finally, put your filled tray into the oven for 10-15 mins, until your Yorkshire puddings have risen and are golden brown.
Your Yorkshire puddings are best served immediately but will keep in an airtight container for 3 days.
I would love to see the pictures of your Yorkshire puddings! Send me images over to my Instagram TheLazyLowFODMAP. Ensure to tag me or DM the pictures so that I see them!
