Yorkshire Pudding Bites

For the filling:

1 tablespoon olive oil

4 shallots, diced

75g mushrooms, finely diced

Salt and pepper

3 tbsp vegan sour cream or vegan horseradish sauce

2 tbsp pomegranate seeds


For the mini yorkshire puddings:

200g Amisa Organic Chickpea Flour

3 tsp baking powder

½ tsp salt

10 tbsp aquafaba

450ml water

1 tsp apple cider vinegar

Vegetable or sunflower oil

  1. To make the filling, in a large pan over medium heat, warm your olive oil. Add the shallot and mushrooms and season with salt and pepper. Cook until the shallot is soft, about 3 to 5 minutes.
  2. Remove mushroom mix leaving juices behind and place in a bowl and set aside.
  3. Preheat the oven to 220°C (200°C fan/gas mark 7).
  4. Sieve the dry yorkshire pudding ingredients into a mixing bowl and give them a good stir.
  5. In a large measuring jug, combine the aquafaba, water and apple cider vinegar.
  6. Pour the liquid ingredients into the dry ingredients and whisk well with a hand or electric whisk.
  7. Transfer the combined mixture back to the measuring jug and rest for at least 15 minutes.
  8. While the batter rests, add the oil to the wells of the muffin tin. There should be around 1 ½ tbsp of oil per well.
  9. Put the muffin tin in the oven until the oil is smoking hot (this takes around 10 minutes, but keep an eye on it).
  10. Remove the tin from the oven and, well by well, pour the batter mix from your measuring jug into the tin. Don’t overfill it – you should leave a gap of around ½ cm from the top.
  11. As soon as possible, put the filled tin back into the oven. Leave the Yorkshire puddings to bake for 15 minutes.
  12. After 15 minutes, turn the oven temperature down to 190°C (270°C fan/gas mark 5) and leave in the oven for another 15 minutes.
  13. Take the tin out of the oven and leave to rest on the side for a further 15-30 minutes. The centre of the Yorkshires may be a bit gooey, but resting will allow them to firm up.
  14. Once rested, use a spoon to carefully remove them from the tin. Fill each yorkshire with your mushroom mix, and top with a  small dollop of sour cream. Serve and enjoy!


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