Vegan Yorkshire Puddings

Crisp, golden puddings made without egg or milk, with very hot oil doing the work. They rise less than the classic but are just as good with gravy. Makes 12.

1 hto make
6portions
Mediumto cook
Vegandiet

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Ingredients

For 6 portions

Method

Whisk the flour, chickpea flour, baking powder and salt in a large jug. Gradually whisk in the soy drink to make a smooth batter like single cream. Leave to rest for 20 minutes.
Heat the oven to 230°C (210°C fan).
Divide the oil between the 12 holes of a deep muffin tin and put it in the oven for 15 minutes, until the oil is smoking hot.
Give the batter a quick whisk. Working fast, open the oven, pull the tin out and pour the batter into the hot oil. It should sizzle hard: this is what makes them rise.
Close the door straight away and bake for 25 minutes, until puffed and deep golden. Don't open the oven before then, or they'll sink.
Lower the oven to 180°C (160°C fan) and bake for 5 more minutes to crisp the middles.
Serve at once, with vegan gravy and a roast.