Golden Yorkshire Puddings

Ingredients

• 200 g self-raising flour, sieved 
• 2 tablespoons cornflour 
• 2 tablespoons gram flour (chickpea flour) 
• 2 teaspoons baking powder 
• 300 ml unsweetened soya milk 
• 250 ml sparkling water 
• a small pinch of turmeric 
• ½ teaspoon salt 
• sunflower or rapeseed (canola) oil 

Method

Make the batter by combining the self-raising flour, gram flour, cornflour, baking powder, turmeric and the soya milk. Whisk to combine, then add the salt and the sparkling water. Whisk to ensure there are no lumps, cover and refrigerate for 30 minutes to 1 hour. 

In the meantime, pre-heat the oven to 210°C/410°F/gas mark 6 and prepare a deep muffin tin with 1 teaspoon of oil per hole. Place the muffin tin in the oven for around 15 minutes so the oil is very hot before the cold batter is added.  

Carefully and quickly add the batter to the muffin tin holes. Fill the holes around ⅔ with batter and place the muffin tin straight back into the oven. Try not to open the oven door for 25 minutes. Opening the door can release heat and/or steam which is what is needed for the Yorkshire Puddings to rise well.  

After 25 minutes, remove the muffin tin from the oven and, using a small spoon, push holes in the middle of each Yorkshire Pudding to create the traditional shape.  

Place the tray back into the oven for a further 15 minutes or until the Yorkshire Puddings are golden brown and crispy. You can remove them from the muffin tin and place them onto a baking tray for a further 5 minutes for the bottoms and sides to crisp up too if preferred.  

Serve straight away with roast dinner favourites and lashings of gravy or freeze until required. If freezing, the Yorkshire Puddings can be re-heated for 15-20 minutes at 180°C/350°F/gas mark 4.