Vegan Yorkshire Pudding

Perfect vegan Yorkshire puddings-tall, crispy, golden sides, soft and slightly gooey bottoms and a deep hollow just waiting to be filled with tasty gravy! 

Ingredients:

• 75g plain flour
• 75g chickpea flour
• 2¼ tsp baking powder
• ¼ tsp salt
• ¼ tsp turmeric powder, optional
• ½ tsp dijon mustard
• ¾ tsp apple cider vinegar
• 90ml aquafaba
• 360mlcups water
• oil for pan

Method:

Preheat oven to 215°C/195°C for fan assist oven.

In a medium bowl, add all the plain flour, chickpea flour, baking powder and salt  and whisk them together.  In a jug, combine the mustard, apple cider vinegar, aquafaba and water and whisk them together.  Pour the combines liquids into the dry ingredients and whisk together until smooth  and bubbly. Pour into a jug  to make pouring quick and easy, then leave to rest for 10 minutes.

While the batter is resting, prepare the muffin tin. They must be metal pans and not ceramic and they must be muffin pans and not shallow Yorkshire puddings pan. Add enough oil to give a depth of about 3mm, then swirl it around in the pan so it goes up the sides. Put the oiled muffin pan in the oven for 10 minutes. By then they should be absolutely smoking hot. That is what you want. If you don't see smoke rising from the pan if you open the oven door to peek, then leave them for another minute or two longer.

You need to work very quickly now. Make sure your jug of batter is right next to you as soon as you open the oven door. Very quickly, but very carefully, remove the muffin pan from the oven, make sure to close the door to keep the heat in. . In a long, thin stream, pour the batter into the hot oil in each well of the pan. You need to fill them nearly to the top. The oil will rise above the batter ( that is what gives the bowl shape puddings). Stop pouring once the oil is just above level with the rim of the well. You need to do this really quickly because you need to keep the heat in the pan for the puddings to work well. As soon as the wells are all full, put the pan right back into the oven and shut the door quickly. You should get 8 Yorkshire Puddings from the batter.

Cook the puddings for at least 30 minutes, but maybe up to 35 to 40 minutes until really golden and crispy and until the insides have dried out to your liking. Do not open the oven door until you are past 25 minutes of cooking. 

Remove the puddings from the oven and serve immediately.