It’s a controversial one – do Yorkshire puddings belong on the Christmas dinner table, or do they not? When they taste this good, it’s an easy answer. We’re in…

INGREDIENTS (Makes 8)

• 110g plain flour
• 1 teaspoon of gram flour
• 2 teaspoons of baking powder
• 5 tablespoons of aquafaba
• 1 teaspoon of apple cider vinegar
• Pinch of salt
• 290ml almond milk
• Vegetable oil

METHOD

1. Preheat oven to 220°C/430°F.
2. Add 1 teaspoon of oil to each muffin hole and place the tray in the oven for 15 minutes to heat up.
3. In the meantime, combine flour, gram flour, baking powder and salt in a large mixing bowl. Mix thoroughly.
4. Make a well in the bowl and add the aquafaba and apple cider vinegar.
5. Using an electric whisk combine the ingredients until crumbly.
6. Next, add the milk, and whisk again for a few minutes until the mixture is full of air bubbles.
7. Take the muffin tray out of the oven (the oil should be sizzling), and quickly pour the mixture into the holes. Leave a gap near the top to allow them to rise. You don’t want the temperature of the oil to drop, so act quickly.
8. Bake puddings in oven for 25-30 minutes until golden.

For more recipes like these fabulous Yorkshire Puddings, download Steph Elswood’s e-book, Plant to Plate: Winter Warmers, and follow Steph on Instagram.