A mix for Yorkshire puddings, pancakes and coating batter
Fortified WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Skimmed MILK Powder, Salt, Dried EGG
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in BOLD
|Typical values||(baked as directed) Per 100g||(baked as directed) Per pudding*|
|- Saturates||1.4g||0.3 g|
|- Sugars||1.8g||<0.5 g|
. *This pack makes 12 Yorkshire puddings
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.
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