Yorkshire Puddings

By: Jojo Huxster


    • 12 tsp of solid vegetable fat like Trex or Suma's Vegetarian Suet
    • 8oz (225g) Self Raising Flour
    • 1/2 tsp salt
    • 1/2 tsp baking powder
    • 1 Vegan Egg (10g or 2Tbs of Follow Your Heart Vegan Egg + 115ml ice cold water blended according to package directions)
    • 1 pint of unsweetened soya milk
  • vegan-icon

I’ve been vegan for over 10 years and during that time I’ve seen veganism come a long way. I’ve also tried many, many Yorkshire pudding recipes. From the kind that turn out like hockey pucks to the kind that look the part but lack flavour, none have been quite right until now. These puds are made with the new Follow Your Heart Vegan Egg and they have me grabbing seconds as soon as I’m done with round one.


Serve these delightful puds alongside VBites Celebration Roast, steamed veggies, roast potatoes, and gravy for a simple but show stopping vegan roast dinner.

  • Preheat the oven to Gas Mark 8 / 230 C
  • Measure 115ml of water in a small measuring jug and put it in the fridge so that it gets really cold.
  • Pop 1 tsp of solid vegetable fat into each of the holes in a 12-hole pudding or muffin tin.
  • Add the flour, salt, and baking powder to a large measuring jug and mix well with a fork.
  • As soon as the oven is hot enough pop your pudding tin in there on a high shelf so that the vegetable fat melts and gets really hot, you want it to spit when you pour the batter in there.
  • Add two tablespoons of Follow Your Heart Vegan Egg powder to a food processor, add the cold water and blend until smooth. You might need to scrape the edges down a couple of times using your spatula (you can use a whisk for this bit but will require a bit of elbow grease to get it really smooth).
  • Measure a pint of milk in your small measuring jug and add the pre-blended Follow Your Heart Vegan Egg. Whisk together until the mixture is smooth.
  • If the vegetable fat is hot enough (it needs about 10 minutes to get properly hot) mix the wet ingredients into the dry and whisk with a fork until all of the large lumps are gone.
  • Take the pudding tin out of the oven and pour in your batter as quickly as possible. You want them to be almost full but not quite. If you want bigger pud’s you can just make 10.
  • Put the tin back in the oven and cook for 26 minutes.

Eat and enjoy!


Jojo has lived in Brighton for 12 years and has been vegan for over a decade. She’s been travelling for the last 18 months but comes back to eat her way around Brighton as often as possible. Jojo writes the travel, food, and lifestyle blog Vegan in Brighton and is the travel agony aunt at Driftwood Magazine. She dabbles in zine making, wants to stroke every dog, is a self described angry feminist, and she dreams of opening an animal sanctuary one day.