VEGAN YORKSHIRE PUDDINGS RECIPE - NYT COOKING
Traditional Yorkshire puddings, like popovers and soufflés, rely on eggs and dairy for their crowning puff and custardy center. Vegan cooks use neither, so this savory recipe is a particularly impressive workaround by Mary McCartney, who stopped eating meat in in the late 1970s when her parents, Sir Paul and Linda, became vegetarians and activists. The structure here comes from protein-rich chickpea flour and aquafaba, Italian for “chickpea water,” and the rise from baking powder and cider vinegar. The recipe needs to be followed closely for best results, particularly the oven temperature, the material and size of the muffin tin (metal and standard 3-ounce cups) and the amount of oil in each cup.
Provided by Julia Moskin
Total Time 1 hours 20 minutes
Yield 9 popovers
Number Of Ingredients 7
Steps:
- Drain the chickpeas, reserving 1/2 cup plus 1 tablespoon/140 grams aquafaba (chickpea liquid). (Reserve the chickpeas and any remaining liquid for another use.)
- In a large pitcher or bowl, whisk the aquafaba, vinegar and 1 1/2 cups/350 milliliters water together. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl. Add the salt and whisk together.
- Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly, about 30 seconds. Pour back into the pitcher and refrigerate for 30 minutes.
- While the batter chills, heat oven to 425 degrees.
- Using a standard 12-cup metal muffin tin (with 1/2-cup cavities), preferably nonstick, add 1 teaspoon vegetable oil to each of 9 cups. About 10 minutes before the batter is done chilling, place the oiled tin in the hot oven to heat.
- Carefully remove the muffin tin from the oven. Stir the batter and pour into the muffin cups; the batter should sizzle vigorously as you add it, and each cup should be nearly full. Return to the oven.
- Bake for 30 minutes. The puddings will rise, then fall, possibly making a well on the top. Turn down the heat to 400 degrees and bake about 10 minutes more, or until the tops are deep golden brown and the insides are cooked through and just dry (peer into the well to check; the inside should be matte, not shiny). Remove from the oven, let the puddings rest for about 3 minutes, then use a spoon or spatula to lift from the tin and serve immediately.
YORKSHIRE PUDDING RECIPE | ALLRECIPES
A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.
Provided by Mort Tibble
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Total Time 1 hours 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
- If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
- Preheat oven to 400 degrees F (205 degrees C).
- Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.
Nutrition Facts : Calories 157.1 calories, CarbohydrateContent 19.1 g, CholesterolContent 89.1 mg, FatContent 3.3 g, FiberContent 0.6 g, ProteinContent 11.8 g, SaturatedFatContent 1.2 g, SodiumContent 261.3 mg, SugarContent 1.3 g
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VEGAN YORKSHIRE PUDDING RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 84 calories per serving
Preheat the oven to 230°C/fan 210°C/gas mark 8. Pour the oil in each hole of the muffin tin. Place in the oven until the oil is very hot.
Mix the plain and gram flour together. Gradually pour in the milk, whisking as you go, until the mixture is frothy.
Remove the tin from the oven and pour in the mixture so that each hole is filled halfway up. Return to the oven and bake for 20 minutes until well risen and golden. Make sure you don’t open the oven door until they're ready, or they're likely to sink.
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