Name: Vegan yorkshire puddings
Total time: 45 min
Yield: Makes 5
Cuisine: British
Ingredients: 7½ tsp sunflower oil; 40g self-raising flour; 40g gram flour; 40g cornflour; ½ tsp baking powder; ½ tsp xanthan gum; ¼ tsp kala namak (black salt); a pinch fine sea salt; 205g (the soaking water from 1-1 ½ tins of chickpeas) aquafaba

7½ tsp sunflower oil
40g self-raising flour
40g gram flour
40g cornflour
½ tsp baking powder
½ tsp xanthan gum
¼ tsp kala namak (black salt)
a pinch fine sea salt
205g (the soaking water from 1-1 ½ tins of chickpeas) aquafaba

Method

step 1
Heat the oven to 240C/fan 220C/gas 9. Put 1½ tsp of oil into each of five of the holes of a deep six-hole muffin tin. Swirl the tin to make sure the sides of each hole are oiled. Put onto a sturdy metal baking sheet and into the top of the oven for 15 minutes.
step 2
Put all of the remaining ingredients into a high-speed blender along with 125ml of water. Blend until completely smooth.
step 3
After 15 minutes, carefully remove the tin and baking sheet from the oven. Working quickly, pour the batter in a thin, constant stream, evenly filling the five holes (pour the batter in a circular motion onto the sides of the holes – this traps a little well of oil in the centre which helps to form the hole in the middle). Swiftly return the tin to the oven.
step 4
Bake for 20 minutes, then remove the tin from the oven. Carefully remove each pudding and put on a separate baking tray. Return the yorkshires to the oven for a further 5 minutes to crisp up. Remove from the oven and sit for 5 minutes (this will let the steam evaporate, resulting in a crispier pudding). Serve with your favourite vegan roast, veg and gravy, if you like.