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Yorkshire Pudding Photography
Binjal Pandya

Eggless Yorkshire Pudding

5 from 5 votes
Eggless Yorkshire Pudding English side dish, traditionally made from batter consisting of eggs, flour, milk or water. My version is Eggless Yorkshire Pudding.
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Course: Side Dish
Cuisine: British
Ingredients Method Notes

Ingredients
  

For Pudding/Puds
  • 1 ½ cup All Purpose Flour/Maida
  • ¾ cup Yogurt/Dahi or Dairy Free Yogurt
  • ¾ cup Milk or Coconut Milk
  • 1 tsp Baking Soda
  • Salt
  • 1-2 tbsp Oil
  • 1 tsp Lemon Juice
  • Oil for Greasing
For Onion Gravy
  • 1 Medium Sized Onion Sliced
  • 1-2 Garlic Minced
  • 1-2 tbsp All Purpose Flour
  • 1 tsp Dried or Fresh Thyme
  • 1 tsp Black Pepper Powder
  • Salt
  • 1 tbsp Oil
  • 1 cup Vegetable Stock
  • ¼ cup Red Wine optional
For Minty Peas
  • 1-2 cup Frozen Green Peas
  • ¼ cup Finely Chopped Mint Leaves
  • 1 tsp Minced Garlic
  • Salt
  • ½ tsp Black Pepper
  • ½ tsp Oil

Method
 

For Pudding Batter/Puds
  1. In big mixing bowl sieve flour with baking soda, salt and mix it well.
  2. Add yogurt, milk, oil, lemon juice and mix it well and whisk it with hand mixer or you can use food processer and make smooth thick but lump free batter.
  3. Cover it and keep aside in warm place for at least an hour.
For Minty Peas
  1. In sauce pan add green peas with little salt, boil it for 3-4 minutes and drain it (do not throw the drained water, use as a vegetable stock in onion gravy)
  2. Wipe sauce pan and heat it, add oil, minced garlic, boiled green peas, chopped mint leaves, black pepper powder, little salt and sauted it for 2 minutes, remove it in bowl and keep aside.
For Onion Gravy
  1. In same pan add oil, sliced onion, minced garlic and stir fry it till soft golden brown.
  2. Now add flour and mix it well, add vegetable stock, salt, black pepper powder and boil it for 2-3 minutes then add wine, thyme, stir it again and cook it for 1-2 minutes. Remove it from the flame and keep aside.
Process for Pudding/Puds
  1. Preheat oven on 425°F.
  2. Take the batter which we kept aside for an hour and stir it well.
  3. Grease the muffin pan or cupcake pan with oil, pour the batter mixture in that and fill the ¾ batter in it.
  4. Place the filled muffin pan into the preheated oven and bake it for 15-18 minutes till golden brown puff.
  5. Remove it and serve fresh Eggless Yorkshire Pudding with onion gravy and minty peas.

Notes

  • You can add ½ tsp dry active yeast in flour to make a batter for softer puddings.
  • You can serve pudding with any gravy as per your choice.
  • In onion gravy, red wine is optional; you can just skip it and make as per your own choice.