Vegetarian Yorkshire Pudding

  • Vegetarian Yorkshire Pudding


Mostly. Sort of. It's great with gravy.


  • 2c flour
  • 1.5T baking powder
  • 1.75c milk
  • 0.5tsp white pepper
  • dash of salt
  • 8T shortening

Cooking Instructions

Put everything but the shortening in the blender and blend until smooth. Stick it in the fridge for an hour. Put 1T shortening into each of 8 cups on a muffin pan. Heat the oven to 220C/425F and put the pan in it for ~10 minutes, until the shortening is melted. If you can hear it bubbling, you’re good to go. Pour the batter into the cups, filling them ~¾ of the way up. Bake for ~25 minutes, until the tops are browned.

I think I shorted myself on the shortening in a couple, because they stuck to the pan. *laughs* But, hey, first try. They do taste pretty awesome, though. I might put in a little more pepper, next time, but I am generally pleased.

Also, cut back on the baking powder, if you’re using a self-rising flour. I use all-purpose, so everything I make has an asston of baking powder.

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