Description
Chef's Larder Yorkshire Pudding & Pancake Mix 3.5kg
Craft professional-quality Yorkshire pudding and pancakes with Chef's Larder's 3.5kg mix. Made with expertly selected ingredients, this mix produces light and fluffy treats that will impress any crowd. Perfect for breakfast, brunch or dinner, this versatile mix is a must-have for any kitchen.
Yorkshire Pudding & Pancake Mix
Can be used for sweet or savoury cooking
No artificial colours
Suitable for Vegetarians
HVO free
Just add water
- Suitable for Vegetarians
Ingredients and Allergens
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)
For allergens, including Cereals containing Gluten, see ingredients in bold
May also contain Soya
Handling and Cooking
Storage
Store in a cool, dry place, out of direct sunlight. Re-seal bag after use.
Usage
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.
Shelf Dimensions
Shelf Height
279mm
Shelf Width
155mm
Shelf Depth
124mm
Nutrition
| Typical Values | 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 |
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