Best Ever Vegan Yorkshire Puddings

Step 1

Preheat the oven to gas mark 7 / 220c / 425f now. If you're going to rest the batter for several hours or even overnight, move straight to step 2 – you can heat your oven when you're ready to bake.

Step 2

Sieve the dry ingredients into a mixing bowl and give them a good stir.

Step 3

In a large measuring jug, combine the aquafaba, water and apple cider vinegar.

Step 4

Pour the liquid ingredients into the dry ingredients and whisk well with a hand or electric whisk.

Step 5

Transfer the combined mixture back to the measuring jug and rest for at least 15 minutes.

Step 6

While the batter rests, add the oil to the wells of the muffin tin. There should be around 3mm of oil per well – for our muffin tin, that's 1.5 tbsp of oil.

Step 7

Put the muffin tin in the oven until the oil is smoking hot – this may take around 10 minutes, but keep an eye on it.

Step 8

Once you have smoking hot oil, work quickly (but safely) to pour the batter into the tin. Remove the tin from the oven and, well by well, pour the batter mix from your measuring jug into the tin. Don't overfill it – you should leave a gap of around 5mm from the top, otherwise the oil is likely to spill out. If you have any leftover batter, just save it for another batch of Yorkshires or make some pancakes!

Step 9

As soon as possible, put the filled tin back into the oven. Leave the Yorkshire puddings to bake for 15 minutes.

Step 10

After 15 minutes, turn the oven temperature down to gas mark 5 / 190c / 375f and leave in the oven for another 15 minutes.

Step 11

Take the tin out of the oven and leave to rest on the side for a further 15-30 minutes. The centre of the Yorkshires may be a bit gooey, but resting will allow them to firm up. This is really important.

Step 12

Once rested, use a spoon to carefully remove them from the tin. Serve with a roast dinner. You can re-heat them in the oven or let the gravy heat them up on your plate!