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Yorkshire Puddings

kid friendly
2 spoon difficulty rating

30 minutes

Serves: 6-12

Yorkshire Puddings

The discovery of aquafaba (tinned chickpea brine) has sent many a vegan scurrying to make the perfect Yorkie! These aren't quite the same as the traditional version but they're pretty good nonetheless! Making individual Yorkies seems to work better than one large one - but feel free to experiment! 


100g plain flour
1 tsp baking powder
1/4 tsp salt

In a small bowl: 2 tsp egg replacer, eg No Egg + 1 tbsp water
In a small jug: 150ml unsweetened plant milk, eg soya or almond
In another small jug or bowl: 6 tbsp aquafaba (tinned chickpea brine) + 1 tsp cider vinegar

Plus fat to oil the tins: Coconut oil; vegan margarine; Trex or regular plain oil. The most important thing to remember is that the tins and their oil MUST BE VERY HOT AND SMOKING before adding the batter. Then get the puds in the oven immediately. 



  1. Pre-heat the oven to 200/Gas Mark 6.
  2. Place the muffin tins inside the oven to heat up. When they are hot, dab a little coconut oil (eg Biona Coconut Cuisine) or vegan margarine or Trex - into each tin - make sure the holes are well oiled and smoking hot. 
  3. Sieve the flour, baking powder and salt into a bowl. 
  4. Quickly whisk the aquafaba mixture, the plant milk into the flour mixture. Add the No-egg mixture and beat thoroughly. 
  5. While the muffin holes are smoking, fill half of each one then place in the hot oven immediately. 
  6. Cook for 17-20 minutes, or until golden brown and crispy on the outside and slightly cakey in the middle. 


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