These dairy-free Yorkshire puddings with oat milk are just as delicious as the best traditional Yorkshire puddings. Golden and crispy with a fluffy inside, they are the perfect accompaniment to your Sunday roast. You'll be a super hero when you produce a tray of these perfectly risen Yorkshire puds!
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What you'll love about the recipe
- Easy to make, these dairy-free Yorkshire puddings with oat milk come out perfectly every time. And they are indistinguishable from a conventional Yorkie, so you can serve one recipe to everyone
- Oat milk Yorkshire puddings are perfect for allergy sufferers. If you want to make dairy-free gluten-free Yorkshire puddings, you can use gluten free flour. I prefer to add some cornflour too, so use this gluten free Yorkshire pudding recipe and substitute oat milk in the recipe. You can buy gluten-free oat milk from major supermarkets if needed.
You might also like to try this dairy free toad-in-the-hole recipe with baked sausages in a crispy dairy free batter.
Ingredients
Plain flour. There's no baking powder in the recipe. Yorkshire puddings rise as the egg expands in the heat of the oven, so avoid using self-raising flour.
Oat milk. I haven't tried other types of dairy-free milk. I think they would work, although you might end up with a slightly different flavour. It's really important to use an unsweetened milk!
Egg. This is essential in the recipe, so although these Yorkshire puddings are dairy free, they are not vegan!
Seasoning to taste.
Olive oil, or another healthy oil if you prefer. Traditionally Yorkshire puddings are cooked in beef dripping, and you could use this if you prefer.
How to make dairy-free Yorkshire puddings
Preheat the oven to 220 degrees, 200 fan.
Add the flour to a large bowl and mix in the seasoning. Using a whisk, make a well in the centre, and crack in the egg. Gently mix in some of the flour from around the sides of the bowl.
Add the oat milk to the centre of the bowl, and mix in the remainder of the flour.
Whisk well until the batter is completely smooth.
Transfer the batter to a jug so that you can pour it easily.
Add half a teaspoon of olive oil to each of the holes in the muffin tray. Pop it in the preheated oven for 5 minutes until it is piping hot.
Remove the tray from the oven and quickly pour in the batter. The mixture will sizzle slightly so take care. You might want to wear an apron;)
Return the tray to the hot oven as quickly as possible and cook for 20 minutes. Keep the oven door closed during the cooking time.
The cooked Yorkshire puddings should lift easily from the tray.
Recipe tips
- The secret to success for these dairy-free Yorkshire puddings is to make sure that the oven and the oil are properly hot, and to keep the oven door shut. If you are cooking a roast at the same time, take the meat out of the oven to rest whilst the Yorkshires cook.
- Double up the recipe if you want large Yorkshire puddings - the ones I made were the size of a muffin, so if you've got a hungry family you might want to serve 2 each;)
Serving and storage
Like other recipes, dairy free Yorkshire puddings are best served hot directly from the oven. They are traditionally served with roast meat but serve them as you like. They'll certainly go well with sausages or a vegetarian alternative.
If you do have leftover Yorkshires, they can be stored in the fridge for a day or two and reheated in a hot oven for 6-7 minutes.
Frequently asked questions
Yes, if you've got leftover oat milk, pop it in the freezer for up to 3 months. Remember to leave a gap at the top of the sealed storage container as like other liquids, the oat milk will expand as it freezes. It might split as it defrosts but just stir it back together. The frozen oat milk will be perfect for recipes such as dairy free white sauce, oat milk pancakes, dairy free custard and oat milk hot chocolate.
You can buy special trays for Yorkshire puddings which are more shallow than a muffin tin. However, a muffin tin also works - just fill each hole until it is about a third full. I don't find non-stick is necessary, as the cooked puddings come out of the tins very easily.
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Recipe
Dairy Free Yorkshire Puddings with Oat Milk
Equipment
- 6 hole muffin or Yorkshire pudding tray
Ingredients
- 50 g plain flour
- 80 ml oat milk
- 1 egg
- salt and pepper to taste
- 1 tbs olive oil
Instructions
- Preheat the oven to 220 degrees (200 fan)
- Add the flour and seasoning to a bowl, and make a well in the centre.50 g plain flour, salt and pepper to taste
- Break the egg into the hole in the flour. Using a whisk, start to incorporate some of the flour from the outside of the bowl.1 egg
- Add the oat milk to the centre, and mix in the remaining flour. Whisk well to ensure the mixture is smooth. Pour the batter into a jug.80 ml oat milk
- Pour half a teaspoon of olive oil into each of the holes in the tin. Place in the oven for 5 minutes to heat the oil. It needs to be scorching hot.1 tbs olive oil
- Quickly divide the batter between the 6 holes in the tin. Place back in the oven as quickly as possible.
- Bake the Yorkshire puddings for 20 minutes. Keep the oven door closed until the end of the cooking time.
Notes
- The key to well-risen dairy-free Yorkshire puddings is to ensure that both the oil and the oven are very hot
- Take care when adding the batter to the hot oil as it may spit a little
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Naomi Leiper says
Love this mixture. Makes amazing DF Yorkshire’s.
Quick question - can these be frozen once cooked? Would love to be able to batch cook and freeze them
Wendy Faulkner says
Hi thank you, I'm glad you liked them. I have never frozen these myself. But Yorkshire puddings are normally freezable, so these should be the same. I think you'll need to open freeze them on a tray, then seal them in a bag.
Jessica Westhoff says
Really easy and delicious!
Michael says
Im allergic to dairy tried it with coconut milk didnt rise at all not a problem with oatmilk?
Wendy Faulkner says
Hi, to be honest, I've never tried the recipe with coconut milk, as I didn't think the taste would work as well as oat milk. But I see no reason in theory why it wouldn't work. So I'm wondering if maybe there was another issue such as the oven temperature. Oat milk has always worked well with a good rise for me and other readers.
Caroline says
Fantastic… rose beautifully
Sage says
Tried these tonight and they were fantastic! Baked mine for an extra 5 minutes and had a perfect, slightly-crisp outside and airy inside.
Wendy Faulkner says
Thank you, I'm glad you enjoyed your crispy Yorkshire puddings:)
AB says
Nice and fluffy!
Wendy Faulkner says
Thank you, I'm glad you enjoyed them:)
Jan says
First time making them and they were a success, I used soya instead of oat milk as my daughter prefers it, very pleased
Wendy Faulkner says
Thank you, that's great to know that soya milk was a success too:)
Jane says
Tasty but didn’t rise very much
Wendy Faulkner says
Hi, I'm sorry to hear that. There are 4 'rules' to ensure that Yorkshire puddings rise well:
1. Make sure the oven is fully up to temperature. You need a really hot oven to get Yorkshires to rise.
2. Heat the oil in the tin before adding the mixture. Work quickly to ensure both the oil and tin stay hot.
3. Don't overfill the muffin tin. Each hole should be about a third full.
4. Don't open the oven door before the Yorkshire puddings are cooked. A cold draught will make them sink.
I hope that helps!
Christine Russell says
It doesn't tell you how many eggs to use
Wendy Faulkner says
Thank you, I've amended the recipe card.