Easy Vegan Yorkshire Pudding

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200 g Self Raising Flour

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50 g Gram Flour

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2 tsp Baking Powder

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200 ml Aquafaba

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500 ml Oat Milk

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0.5 tsp Ground Turmeric , for colour (optional)

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Sunflower Oil , about 1 tbsp per pudding

Turn on your oven to 425F/220C. Take out a muffin tin with 6 holes and add about 1 tablespoon of oil to each hole.
Put your muffin tin in the oven and leave it in there until the oil is extremely hot, this usually takes around 10-15 minutes. While you wait for the oil to become hot, you can work on making the batter.
Combine the flour, gram flour, baking powder, and turmeric into a large bowl. To taste, add salt and pepper. In another bowl (a smaller one), whisk together the aquafaba and the non-dairy milk. Add the wet ingredients to the dry ingredients.
Let the dough mixture rest for 5-10 minutes. You can make the vegan Yorkshire pudding dough up to 1 hour in advance so that it can rest longer.
Put the batter into a container with a spout, such as a large carafe or a liquid measuring cup.
Work as quickly as you can and take the hot oil-filled muffin tins out of the oven and pour the batter into each hole. Be sure not to overfill them, leave a bit of space at the top. As fast as you can, return the tins to the oven.
Leave them in the oven to bake for 10 minutes, then turn down the heat to 375F/190C for an additional 15 minutes until the Yorkshire puddings are golden brown.
Remove from the oven and use the back of a spoon to press down a small well in the middle of each Yorkshire pudding, so that you'll have a place to put your gravy. The oil should automatically weigh down the center of the batter, but if it doesn't, use the back of a spoon to create the well yourself.
Let the Yorkshire puddings cool in the tray for 15 minutes, then use a spoon to take them out and let them cool completely on a wire rack.

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