Over the past 3 years as a vegan I've tried and failed to make a Yorkshire pudding that looks and tastes as good as a regular one. Using bits of recipes I've seen online I finally created a Yorkshire pudding that I think is better than the original. Crispy, eggy with a soft centre. I could eat these on their own.
- 100 g self-rising flour
- 30 g gram flour chickpea flour
- 1 tsp baking powder
- 250 ml plant milk unsweetened
- 100 ml aquafaba chickpea water
- 1/2 tsp black salt needed for egg taste
- vegetable oil
- Preheat the oven to 220oC/428oF
Using a muffin tin pour a little oil (1 tsp approx) into each well. Place in the oven for 10 minutes. It's very important the oil is smoking hot before pouring in the batter.
To a large bowl add the milk and aquafaba. Whisk for a minute until bubbly. Now, sift in the gram and self-rising flours. Add the salt and whisk for 2 minutes. Pour into a jug ready for the oven.
Please take care when removing the tin from the oven and place on a heat proof surface.
The oil should be smoking hot.
Pour in the batter leaving a slight gap at the top. You need to work fast or the puddings won't rise. Place back in the oven and bake for 10 minutes. Turn the heat down to 190oC/374oF and cook for a further 15-20 minutes until golden brown.
TIP: There’s an art to getting the puddings to come out perfectly. You must use a muffin tin and make sure the oil is smoking hot when it comes out the oven. Pour in the batter and get back in the oven as soon as you can. If you spend too much time they won’t rise. Mine came out with a peaked centre but they sank once they were removed from the tin. When you take them out the oven you can use a spoon to push the centre in to get the traditional shape.