Step 1

In a large bowl, sieve together the plain white flour, strong white bread flour, cornstarch, baking powder, fine sea salt and sugar. Mix well to combine. Set aside.

Step 2

In a measuring jug, whisk together the soy milk, aquafaba, water and vinegar (in this order). Add to the dry ingredients and whisk until just combined and you have a smooth batter.

Step 3

Cover the batter and allow to rest at room temperature for at least one hour.

Step 4

Once rested, preheat the oven to 220 °C.

Step 5

When the oven is hot, use the vegetable shortening to grease the insides of the holes in a deep 6 hole muffin tin. Add an extra 1 tsp of shortening to each hole and place it in the pre-heated oven for 5-7 minutes or until the shortening is completely melted and very hot.

Step 6

Working quickly, evenly divide the batter between the 6 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). Quickly return the tin to the oven and bake for 10 minutes.

Step 7

Remove the tray from the oven - the puddings should be pale and puffed up like muffins. Use a lightly greased tablespoon measure or a teaspoon to push down a hole in the centre of each pudding. Return the puddings to the oven and bake for a further 15 minutes.

Step 8

Remove the tray from the oven and carefully remove the puddings from the muffin tin and place them on a baking sheet - they should be lightly golden by this point. Return the puddings to the oven for a further 10 - 15 minutes or until golden and crispy all over.

Step 9

Remove from the oven and either serve immediately or allow to cool to room temperature. Transfer to an airtight container and freeze for up to 3 months. When ready to serve, reheat in the oven at 160 °C for 10 minutes.