1 1

Collectionmarket

Chef's Larder Yorkshire Pudding & Pancake Mix 3.5kg case of 1

Chef's Larder Yorkshire Pudding & Pancake Mix 3.5kg case of 1

£20.14 GBP
£20.14 GBP
Sale Sold out
Tax included.

Description

Just add water. Can be used for sweet or savoury cooking. HVO free. No artificial colours. Suitable for Vegetarians.

Allergy Advice

  • Contains Eggs
  • Contains Milk
  • May Contain Soya
  • Contains Wheat

Dietary Information

  • Free From Artificial Colours

Ingredients

  • Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin),
  • Dried Egg White,
  • Dried Skimmed Milk,
  • Dried Egg,
  • Salt,
  • Potato Starch,
  • Raising Agents (Sodium Bicarbonate, Disodium Phosphate),
  • Emulsifier (Rice Starch, Mono- and Di-Glycerides of Fatty Acids, Propan-1, 2-diol Esters of Fatty Acids)

Nutrition

per 100g as sold
Energy 1545kJ/365kcal
Fat 2.7g
of which Saturates 0.7g
Carbohydrate 68g
of which Sugars 4.0g
Fibre 2.1g
Protein 16g
Salt 1.7g

Prepare and Use

Cooking Instructions 1kg Yorkshire Pudding Mix 3.5kg Yorkshire Pudding Mix 1.9 Litres cold water 6.6 Litres cold water 1kg of mix will make approx 28 individual Yorkshire puddings. 3.5kg of mix will make approx. 100 individual Yorkshire puddings. Step 1 Preheat the oven to 220°C/Fan Oven 200°C/Gas Mark 7. Grease a Yorkshire pudding mould or muffin tin liberally (1 teaspoon of oil per mould). Weigh out the required quantity of mix into a mixing bowl. Step 2 Gradually add the correct amount of cold water, using a whisk on a slow speed for 1 minute. Scrape down and mix for 4 minutes on a medium speed until mixture is smooth. Transfer batter mix into a jug. Step 3 Preheat the oiled tin in the oven until the oil is smoking hot, approx. 10 minutes. Remove the tin. Promptly pour the batter mix into each Yorkshire pudding mould, half fill each mould. Step 4 Immediately return the tin to the top shelf of the oven and bake until crisp and golden (average cooking top shelf 15-25 minutes dependent on the size and shape of the tin). All appliances may vary, these are guidelines only. For fan assisted ovens cooking time may need to be reduced. For Pancakes: Heat a little oil in a frying pan until hot. Add approximately 4 tablespoons (60ml) of batter per pancake. Cook until golden, flipping once. Hints & Tips Baked Yorkshire puddings and cooked pancakes are suitable for freezing. Try adding dried sage to the batter and some fried onions to the pan before baking to give a sage and onion Yorkshire pudding ideal with roast chicken. Make Toad in the Hole by pouring batter over freshly cooked sausages and baking.

Manufacturer

Chef's Larder, NN8 1LT, UK.

Country

  • Country of Origin United Kingdom

Packaging

  • Type Bag - Paper

Disclaimer

The image and summary details have been prepared for illustration and information purposes only. On occasion the actual product may differ from that shown.
Whilst we have taken every care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging or label prior to use. You should note that products and their ingredients are subject to change. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.
Booker is therefore unable to accept liability for any incorrect information. Where this description contains a link to another party's website for further information on the product, please note that Booker has no control over and no liability for the contents of that website.
This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Booker's prior consent, nor without due acknowledgement.
View full details