Chickpea Yorkies are my favourite part of a roast dinner and you always find us tucking into these bad boys when we eat a roast. My Dad was brilliant at making Yorkshire puddings so my Chickpea Yorkies recipe is featured in my NEW cookbook Gifts from Grandpa. I thought I would also show you how to make these delicious yorkies so you can see how I make them too.
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
- Large batter bowl
- 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.
- 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 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.