Crispy on the outside, soft on the inside, these are a must have for any roast dinner. Perfect with any veggie roast covered in gravy or, as my dad taught me, drizzled with golden or maple syrup for dessert.
Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl, add the salt and whisk together.
In a pitcher, combine the water, aquafaba and apple cider vinegar and whisk together.
Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly. Pour into a pitcher and leave to rest and chill in the fridge until ready to cook.
While the batter is resting, prepare your metal muffin tin. Add 1 teaspoon oil to each cup of a 12-cup muffin tin, then swirl it around in the tin so it goes up the sides.
Put the oiled muffin tin in the oven for about 10 minutes or until it is smoking hot; the heat is what makes the Yorkshires rise.
Carefully remove the muffin tin from the oven, making sure to close the door as soon as possible to keep the heat in. Divide the batter between the muffin cups. You need to fill them nearly to the top. Put the tin back in the oven and shut the door quickly to retain the heat.
Cook the puddings for about 30 minutes, then turn down the heat to 350 degrees F and cook for a further 10 to 15 minutes, until really golden and crispy.
Remove the puddings from the oven, use a metal spoon to remove them from the tin and serve.