Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamin), Skimmed Milk Powder, Salt, Dried Egg Powder
|Per 100g as sold||Per Yorkshire Pudding (26g)*|
|of which saturates||0.3g||0.3g|
|of which sugars||4.2g||<0.1g|
|*Typical Values made up as directed using 2 eggs making 12 Yorkshire Puddings|
For perfect Yorkshire Puddings every time, follow these simple steps:
Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7
Empty the contents into a mixing bowl, add 220ml of cold water and 2 medium eggs. Whisk thoroughly to form a smooth batter.
Add a little oil into each compartment of a 12 hole cupcake tray.
Place in the pre-heated oven and leave to heat until the oil is sizzling hot, between 5-10 minutes.
Confidently pour the batter evenly into the compartments and return to the oven.
Bake for 20-25 minutes (don’t open the oven door for the first 15 minutes) until well risen and golden.
Serve immediately for crisp well risen Yorkshire puddings.
Also perfect for Pancakes every time, follow these simple steps:
Empty the contents into a mixing bowl.
Add 250ml of cold water and 1 medium egg. Whisk thoroughly to form a smooth batter, then transfer to a jug.
Heat a little oil in a frying pan. Pour a little batter into the frying pan, enough to cover the base thinly and swirl around to coat the pan evenly. Cook until golden. Toss or flip the pancake over to cook the other side.
Serve when cooked, then add a drop more oil to the pan to cook the next pancake.
Tasty Tips to Try!
Try adding a handful of mixed fruit and a teaspoon of cinnamon to the batter before baking, serve with a drizzle of golden syrup and vanilla ice-cream.
Store in a cool, dry place.
Best Before End: See Top