Yorkshire puddings
A quick and easy light fluffy vegan Yorkshire Pudding recipe.
These yorkie puds are easy to make and are a great accompaniment to any roast dinner. This thrifty recipe makes use of aquafaba from cans of chickpeas, along with baking powder, self-raising flour and a hand mixer, to create these light fluffy yorkies that will surely be a hit feature. Unlike standard Yorkshire pudding, they avoid the unwelcome addition of cholesterol, from egg but derive a slightly eggy taste from the addition of black salt (kala namak).
Being vegan shouldn’t mean you miss out on having full hearty roast dinner with all the trimmings.
- 100g self-raising-flour
- 30g gram flour
- 1 tsp baking powder
- 250ml plant milk – unsweetened
- 100ml aquafaba (liquid from a can of chickpeas)
- 1/2 tsp black salt
- Vegetable oil
1) Preheat the oven to 220oC.
2) 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.
3) 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.
4) Please take care when removing the tin from the oven and place on a heat proof surface. The oil should be smoking hot.
5) Carefully pour in the batter leaving a slight gap at the top as they will rise. 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 and cook for a further 15-20 minutes until golden brown. When you remove them from the oven, use a teaspoon to make a dent in the puddings so they look like a regular Yorkshire puddings.
Serve with a full roast dinner including potatoes, your choice of veg and gravy. You might even like to pair it with a vegan nut roast and a side portion of brussel sprout gratin.
How to Video
Vegan Yorkshire Puddings
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