Aunt Bessie's homebake Yorkshire pudding mix
86p (67.2p per 100g)
|Typical values||(baked as directed) Per 100g (baked)||((baked as directed) Per pudding* (baked)|
|- Saturates||1.1g||0.2 g|
|- Sugars||1.5g||0.3 g|
|. *This pack makes 12 Yorkshire puddings|
Wheat Flour, Dried Egg, Skimmed Milk Powder, Raising Agent (Sodium Bicarbonate), Salt, Sugar, Potato Starch, Emulsifiers (Mono- and Di-glycerides of Fatty Acids, Lacto Glycerides, Propylene Glycol Esters of Fatty Acids), Dried Glucose Syrup, Maltodextrin, Stabiliser (Diphosphates)
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
Preparation & Storage
- Pancakes, makes 4-6... 1 - Empty the contents of the sachet into a large bowl and add 300ml of cold water and whisk until smooth, then transfer to a jug to aid pouring. 2 - Lightly oil a medium frying pan and heat until very hot. Pour in enough batter to thinly coat the base of pan. 3 - 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. 4 - 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.
Yorkshire Puddings, makes 121 - Pre-heat your oven to 220�C, 425�F, Gas Mark 7. For fan assisted ovens please adjust temperatures accordingly.2 - Empty the contents of the sachet into a large bowl, add 250ml of cold water and whisk until smooth.3 - Put 1-2 teaspoons (5-10ml) 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.4 - Pour the batter into the wells of the tin and bake for 20-25 minutes or until golden.
Store in a cool dry place.
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