WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Skimmed MILK Powder, Salt, Dried EGG
Pre-heat your oven to 220°C, 425°F, Gas Mark 7. For fan assisted ovens please adjust temperatures accordingly. Add 6 level scoops (120g) of powder into a large mixing bowl, add 2 medium eggs and 200ml of cold water and whisk until smooth. Put 1-2 teaspoons (5-10mls) of vegetable oil into each well of a 12 deep-well Yorkshire pudding tin or bun tin and heat in the oven for around 10-15 minutes.
Pour the batter into the wells of the tin and bake for 20-25 minutes or until golden. (480g makes 48 Yorkshire puddings). Just add 2 eggs*, *2 eggs are required per 120g Yorkshire Pudding Mix which will make 12 Yorkshire Puddings.
Pancakes - Add 6 level scoops (120g) of powder into a large mixing bowl and add 1 medium egg and 250ml of cold water and whisk until smooth, then transfer to a jug to aid pouring. Lightly oil a medium frying pan and heat until very hot. Pour in enough batter to thinly coat the base of the pan. Cook for 1-2 minutes on a medium heat until golden brown on the underside. Turn over then cook for a further 1-2 minutes. Transfer the cooked pancakes to a warmed plate and stack on top of each other until ready to enjoy with your favourite topping or filling. (Makes approx. 4 x 8" Pancakes). 2 -4 Minutes.
Coating batter - Add 6 level scoops (120g) of powder into a large mixing bowl and add 1 medium egg and 200ml of cold water and whisk until smooth.
Use to coat fish, meat, poultry or vegetables, then fry in hot fat. Ensure product is piping hot throughout before serving. Serve immediately.
|Typical Values (baked as directed) Per 100g (Baked)||Per Pudding* (Baked as Directed)|
|of which saturates||1.4g||0.3g|
|of which sugars||1.8g||<0.5g|
|Per Pudding* (Baked as Directed)|
|of which saturates||0.3g|
|of which sugars||<0.5g|