Yorkshire Puddings really do set the Sunday roast standards high. Simple yet so satisfying. We know these crunchy-on-the-outside and fluffy-on-the-inside puddings are perfect for soaking up that all-important leftover gravy.
- 3 tbsp sunflower oil
- 100g plain flour
- 50g gram flour
- 1 heaped tsp baking powder
- pinch of salt and pepper
- 100ml OGGS Aquafaba
- 150ml rice milk* any other milk will be too heavy and leave you with stodgy puddings
- First things first, whack that oven on a high heat – we recommend 220°C/200°C if you’re using a fan oven/gas mark 7. Once the oven is piping hot, distribute the oil between six holes in a cupcake tin and pop them in the oven until the oil is sizzling. This should take about 15 mins – so get that batter prepped.
- Combine all the dry ingredients together: the flours, baking powder, and salt and pepper and set aside. We wouldn’t bother sifting the flour, as all lumps and bumps smooth out eventually.
- Whisk up your OGGS Aquafaba using a fork or whisk for 30 seconds. Once it’s achieved the desired chalky white frothy texture, add the milk and mix thoroughly. Combine the wet ingredients with the dry ones and give it a good whisk until the batter is relatively smooth. Transfer this to a measuring jug before the next step.
- Carefully remove the oil-coated tin from the oven and transfer the batter into the six holes as quickly as possible, before they cool down. As you pour, you should be able to hear and see the batter sizzle in the oil and quickly bubble before your eyes. As cool as it is to observe, it’s best you get the puddings back in the oven straight away so they can do their thing without any disruption.
- Cook the Yorkshire puddings on this high heat for 20 minutes. In this time, they should almost double in size. For the next 15 minutes, lower the heat to 150°C/130°C/gas mark 2 and let their middles’ cook.
- If you have time before serving up, keep the puddings in the oven whilst it cools down. This should really ensure the shape and chewiness. Don’t worry, they won’t dry out!
- On the rare occasion that you have any left over, the Yorkshire puddings will keep in the freezer for up to a month (that’s FOUR Sundays’ worth!). To defrost, simply whack in the oven for 10 minutes on that original high heat of 220°C/200°C/gas mark 7.
- Ensure an abundance of gravy!