12/21/2025
Crispy, Perfect Yorkshire Pudding
You know when you finally get a recipe right and literally do a happy dance - meet my Yorkshire Pudding recipe (it’s eggless, but I’ve included the eggy version if you want it).
Ingredients
¾ cup aquafaba* (or 4 large room temperature eggs)
1 1/2 cups soy milk (or whole milk), warmed
3/4 teaspoon salt
192 grams (approx 1 1/2 cups) self raising flour (or all-purpose flour if using eggs)
3 tablespoons melted butter (I use vegan Becel)
Instructions
Preheat oven to 425
Generously butter 12 muffin cups (again, I use vegan Becel)
Place aquafaba in high powered blender and blend on low for 1-2 minutes until frothy and thick
Add warm milk, salt, self-rising flour, and melted butter
Blend on medium until smooth, and let rest while you heat up the muffin pans (about 10 minutes) by putting them in the oven, the pan should be smoking by the time you take it out
Working quickly, take the hot muffin tin out of the oven and quickly pour the batter into the cups, it will sizzle, they should be about ¾ full, quickly put them back in the oven and bake at 425 for 30 minutes (whatever you do, don’t open the door!), or until they are deliciously golden brown.
*Aquafaba is the liquid you get in a can of chickpeas, it can replace eggs in most plant-based baked goods and can even be whipped up into meringues.
