Chickpea Yorkies


Chickpea Yorkies!

Now I know that these are no traditional way to make a Yorkshire pudding but they are still just as delicious. I have a friend whose mum’s family are from Yorkshire and I get the impression that doing something like this to a traditional Yorkshire pudding is frowned upon. Yorkshire puddings for those of you that aren’t familiar are normally always eaten with a roast dinner.

Pudding and roast dinner I hear you cry but they are a savoury dish that is cooked nowadays after the meat. Many years ago when these yummy puddings were first cooked we would put the batter mix underneath the meat and any juices or fat from the meat would drip into the pan adding extra flavour to the pudding. It would the be eaten with the roast dinner and still is served with a roast today. However, you can have them with honey or jam as a dessert too. Personally I think they are even better this way.

My Yorkies are made with chickpea flour and baking powder instead of self raising flour. For the recipe I have used my Dad’s trick of the same quantity of all the ingredients. It seems to work a treat and in the normal recipe the puddings really do rise. It works the same with the chickpea and baking powder ones too. They are different to traditional Yorkshires but they still soak up the gravy all the same.

Makes 6 large Yorkshire Puddings

Equipment needed

  • Large batter bowl


    Chickpea Yorkies

  • Scales
  • Jug
  • Whisk
  • Muffin tin


  • Eggs x 2 large
  • Chickpea flour x 200g
  • Baking powder x 3 tsp
  • Milk x 200mls (your choice)
  • Salt x a pinch
  • Tasmari x a splash or two
  • Olive oil for the muffin tin


  • Preheat the oven to 200°C and put the muffin tin in.


    Chickpea Yorkies

  • Weigh and measure all the ingredients.
  • Crack the eggs into the large batter bowl.
  • Add the flour, baking powder, milk, salt and tasmari.
  • Whisk all the ingredients together and set aside.
  • Preferably make the batter mix the night before and leave in the fridge until ready to use.
  • Once the muffin tray is hot and the oil is sizzling, remove it from the oven.
  • Pour the batter mix into the tray and put it back into the oven for about 25 – 30 mins.
  • Don’t open the oven door during this process as it may cause the Yorkies to sink.
  • Once they are cooked remove from the oven and serve immediately with your roast dinner.

Chickpea Yorkies

Chickpea Yorkshire puddings are a great alternative for those of us with a gluten intolerance. We love them in this house. I made them for my parents a few weekends ago and even my Dad ate them. He said he enjoyed it which is a big deal for my Dad as he tends to enjoy his traditional foods. To be honest, I haven’t tried these with jam or honey yet but I bet they taste good like this too. However you decide to eat them, as always, enjoy.