Posted in Vegan Recipes

Vegan Yorkshire Puddings, Take One

Vegan Yorkshire Puddings, Take One Posted on 11/01/20164 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

Ok so, I know the whole world has gone flipping bananas for aquafaba (BEAN JUICE) in the last year or so. I have completely missed the boat with this one; I am way late for the party. There was a boat that left for the party and I missed it and therefore I was uber late to the party. I’m surprised the party is still going on, frankly, but lucky for me it is.

This was my first attempt and it turned out pretty good. My second attempt (an effort to improve on Attempt One) was disastrous. I called these creations ‘Yorkshire Dumps’ and even though C ate three and declared them tasty, I found them a bit grim, and they were more like weird savoury cupcakes. (I’m not sure if it was the wine talking.) I still want to try and improve this recipe if I can, but I thought I’d share what I have so far.

The gram flour gives these a nice wee crunch, so definitely include it if you can.


  • 100g self raising flour
  • 20g gram flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/2 tsp black salt
  • 1/2 pint soy milk (or other plant milk)
  • 6 tbsp aquafaba (I used pinto bean juice)


Pre-heat your oven to HOT. Like 210°C hot. Pop a little bit of vegetable oil in 6 of the wells in a muffin or cupcake tray.

Let the oil heat in the oven while you prepare the batter.

I’m not usually one for sieving, preferring to whisk up my dry ingredients, but I recommend sieving the dry ingredients together. Add the soy milk and aquafaba and gently mix until just combined, with minimal lumps.

Remove the muffin tray from the oven as quickly as you can and close the door. Pour the batter into the wells (they should be quite full) and then put the whole lot into the oven ASAP.

DO. NOT. OPEN. THE. OVEN. until at least 12 minutes have passed. Keep an eye on them and basically leave them in there as long as you can get away with. Whip ’em out as soon as they start getting a bit too brown on top.

Leave to cool slightly before removing from the muffin tray.

Please let me know if you have any success with these; I’m sure this can be improved! I will definitely try again, perhaps with proper chickpea juice and maybe less liquid overall. Note: using vinegar to help with rising was a disaster. Roast dinner cupcakes!

Follow me:

Twitter | Instagram | Pinterest | Mailing list


  1. 100% cruelty free! Well you know apart from that we can’t be bothered to check if any animals died to form ingredients,but you know, cruelty free FTW.

    1. Not yet I’m afraid, despite some efforts! This post is on my list to re-make and re-shoot so hopefully I can make some successful tweaks soon 🙂

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.