Mind over batter: tips for great vegan yorkshire puddings

I can never get my vegan yorkshire puddings to work - help!

- Anna Berrill

Traditional yorkshire puddings have eggs and milk to thank for their golden, crisp and puffy looks, so it’s no wonder people run into bother in their absence. “Vegan yorkshires are a mighty task,” says Lianna Lee Davies, who is behind the much-lauded vegan Sunday roast at Our Black Heart in Camden, London. You have a few options for replacements. “I use aquafaba and whisk it with apple cider vinegar, rapeseed oil, dijon mustard, unsweetened soya milk and water,” she says. She then combines plain flour, chickpea flour, salt and turmeric, and whisks that into the wet mix to make a batter.