Goldenfry Yorkshire Pud Mix 142g
142g x 6 x 1
|Product:||A mix for Yorkshire Puddings & Pancakes|
|Product Category:||Grocery > Homebake > Suet Batter & Pancake Mixes|
- Makes 12 Puddings in 30 minutes
- No artificial flavours or preservatives
A mix for Yorkshire puddings & pancakes
Made in Yorkshire for over 40 years
Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamin), Skimmed Milk Powder, Salt, Dried Egg Powder
Allergy advice: For allergens, including cereals containing gluten, please see ingredients in bold
|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|
- Contains Eggs
- Contains Milk
- Contains Wheat
- Free From Artificial Flavours
- Free From Artificial Preservatives
- Country of Origin: United Kingdom
- Origin Free Text
- Pack Type: Box
Preparation and Usage
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.
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.
Store in a cool, dry place.
Best Before End: See Top
Goldenfry Foods Ltd,
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