Eggless Yorkshire Pudding With Onion Gravy and Minty Peas

Eggless Yorkshire Pudding is an English side dish. Although I made Eggless Yorkshire Pudding, Yorkshire pudding is traditionally made from batter consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy and is a staple of the traditional British Sunday roast. The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or minty green peas with onion gravy.

It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first. In poorer households, the pudding was often served as the only course. A simple, energy-rich meal was made with flour, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.

When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. In 1737, a recipe for ‘a dripping pudding’ (Later named The Yorkshire Pudding) was published in The Whole Duty of a Woman. ( Source Wiki

Ingredients:

For Pudding/Puds

• 1 ½ cup All Purpose Flour/Maida

• ¾ cup Yogurt/Dahi or Dairy Free Yogurt

• ¾ cup Milk/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 sautéed 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.

3. Onion Gravy is ready to serve with Eggless Yorkshire Pudding.

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

Tips:

• You can add ½ tsp dry active yeast in flour to making batter for more soft 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.

5.0 from 4 reviews Eggless Yorkshire Pudding Print Eggless Yorkshire Pudding English side dish, traditionally made from batter consisting of eggs, flour, milk or water. My version is Eggless Yorkshire Pudding. Author: Binjal Pandya Recipe type: Side Dish Cuisine: British 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 Instructions For Pudding Batter/Puds In big mixing bowl sieve flour with baking soda, salt and mix it well. 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. Cover it and keep aside in warm place for at least an hour. For Minty Peas 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) Wipe sauce pan and heat it, add oil, minced garlic, boiled green peas, chopped mint leaves, black pepper powder, little salt and sautéed it for 2 minutes, remove it in bowl and keep aside. For Onion Gravy In same pan add oil, sliced onion, minced garlic and stir fry it till soft golden brown. 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 Preheat oven on 425 F. Take the batter which we kept aside for an hour and stir it well. Grease the muffin pan or cupcake pan with oil, pour the batter mixture in that and fill the ¾ batter in it. Place the filled muffin pan into the preheated oven and bake it for 15-18 minutes till golden brown puff. 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 making batter for more soft 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. 3.5.3229

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