Trini Doubles Yorkshire Puddings

A festive spin on a Caribbean classic! These would make the perfect snack or appetiser at any festive gathering.

Done in 1.5 hours

Serves 8-10

Dish by Mia Jacobs

Ingredients

For the Yorkshires

110gself raising flour

40gchickpea flour

3 tbspcornstarch

1.5 tspbaking powder

1/2 tspsea salt

200mlunsweetened soy milk

150mlaquafaba, room temperature

50mlwarm water

1/2 tspdijon mustard

1.5 tspapple cider vinegar

10 tspvegetable oil

For the Chana Masala

1 white onion, finely diced

3 garlic cloves, finely chopped

1 tspginger, grated

4 tspcurry powder

3/4 tspturmeric

1/2 tspcumin

2 tinschickpeas

275mlwater

1 tspgaram masala

1/2 lime, juice

to tastesalt and freshly cracked pepper

1.5 tbspvegetable oil

Trini doubles are a staple of Caribbean street food. They're of full of big flavour and garnished with delicious toppings with bring them all together. The traditional light, doughy bara (fried flatbread) gets subbed out for vegan yorkshire puddings which are crispy and make a delightful little edible bowls to pop all the fillings into. Perfect with a Pepsi Max!

Method

Preheat the oven to 240°C. Add about ½–1 tsp of oil to each Yorkshire pudding cup, ensuring each one has a good amount to help with rising and crisping.

In a large mixing bowl, sift together the self-raising flour, chickpea flour, cornflour, baking powder and salt.

In a separate bowl, combine the dairy-free milk, aquafaba, Dijon mustard, and apple cider vinegar. Whisk well to blend.

Gradually pour the wet ingredients into the dry ingredients, whisking until you have a smooth, lump-free batter. Let the batter rest for about 30-40 minutes (ideally up to 1 hour) to allow the ingredients to fully hydrate and the baking powder to activate.

While the batter is resting, make the chana masala. Heat a saucepan over a medium heat with a glug of olive oil. Add in the diced onion and fry until translucent. Add the garlic, ginger and fry for 30 seconds or so.

Add the curry powder, turmeric, cumin and salt to the onions, garlic and ginger and fry until fragrant and the spices have bloomed.

Add the chickpeas and stir everything together to coat the chickpeas. Add the water, and cover. Simmer for 30 minutes.

When the chickpeas are nearly cooked, sprinkle in some garam masala and a squeeze of lime juice and some fried thyme.

Place the muffin tray in the oven to heat the oil. Leave for around 5 minutes then carefully remove and quickly pour the batter into each cup, filling each about halfway. The batter should sizzle when it hits the hot oil, which helps create the crisp exterior.

Immediately place the tin back in the oven and bake for 20–25 minutes until the puddings are puffed up and golden. Do not open the oven door during the first 15 minutes to ensure they rise properly.

Once golden and puffed, remove the Yorkshire puddings from the oven. Let them cool slightly in the tin before serving.

Mix together the chilli jam and cranberry sauce in a small bowl. Grate the cucumber.

Serve the yorkshire puds with a generous serving of chickpeas

What do you think of the recipe?

save recipe

Mia Jacobs

follow

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.