Preparation and Usage:
Top tip: For the best results and the perfect Yorkshire pudding shape, a successful rise comes from quickly adding the batter into very hot oil and returning the tray into a hot oven, (not more than 200°C)*
*Oven temperatures are guidelines only as appliances may vary; as always take care when handling hot ingredients.
You will need:
160ml of milk or milk substitute*, 2 large size eggs and 2 tsp veg. oil per pudding (Suggestion *Almond milk)
1. Pre-heat oven to 200°C, 400°F, Gas Mark 6.
2. Add the vegetable oil to each cavity of a 12-hole muffin tray. Heat the tray on the top shelf of the oven until the oil is sizzling hot.
3. Place the mix into a large bowl and make a well in the middle. Add the eggs and then slowly add the milk, whisking thoroughly until smooth. If using a blender add the milk and eggs to the blender jug first, then add the flour mix.
4. Pour the batter into the hot oil, filling each tray cavity by one-third. Return the tray quickly to the oven. Bake for 20-25 minutes until crisp and golden brown.
After baking the Yorkshire Puddings, allow them to cool down and place it into freezer bags and use within 2 months. Bake from frozen. Place on baking tray on the top shelf of the oven and cook for approximately 3 minutes.
Cassava (tapioca) flour, Potato Flour, Maize Flour, Salt, Natural Flavour
Although we take every reasonable precaution to ensure that product information is accurate, we are reliant on information from the manufacturers and suppliers. Ingredients and place of manufacture can change; and products may be manufactured or stored in an environment where allergens are present. You must check all packaging and labels carefully on each occasion before consuming/using the products to ensure they are free from the allergens you are avoiding. We do not accept responsibility for any errors made or if you purchase these products and then find them to be unsuitable