Ingredients
WHEAT Flour (WHEAT Flour, Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamine), Dried EGG White Powder, Skimmed MILK Powder, Dried Whole EGG Powder, Salt, Potato Starch, Raising Agents (E500(ii), E450(i)), Emulsifier (Rice Starch, E475, E471).
Cooking & Handling
Dry Mix: 1kg / 3.5kg Approximate Water: 1.89 litres / 6.6 litres No. of 100ml portions of uncooked batter: 28 / 100 1. Place the weighed out mix in a mixing bowl. 2. Select a whisk mixer attachment. 3. Blend the required amount of water and mix on a slow speed for 1 minute. 4. Scrape down and continue to mix for a further 4 minutes on medium speed. 5. Allow to rest for up to 1 hour. 6. Pre Heat convection oven to 190 Deg C / 375 Deg F. Conventional oven: 220 Deg C / 425 Deg F / Gas Mark 7. 7. Grease Yorkshire Pudding tins well with fat and heat until the fat produces a blue haze. Pour batter into tins. 8. Bake for 20 – 25 minutes.
Origin
United Kingdom
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