Ingredients
INGREDIENTS: Corn Starch, Rice Flour, Potato Starch, Tapioca Starch, Maize Flour, Buckwheat Flour, Salt.
Nutrition information
| Typical Values | Per 100g | One Yorkshire pudding (22g) | %RI* | RI* |
|---|---|---|---|---|
| Energy | 1190kJ / 283kcal | 262kJ / 62kcal | 3% | 8400kJ / 2000kcal |
| Fat | 9.6g | 2.1g | 3% | 70g |
| Saturates | 2.0g | 0.4g | 2% | 20g |
| Carbohydrate | 39.4g | 8.7g | 3% | 260g |
| Sugars | 0.6g | 0.1g | <1% | 90g |
| Fibre | 2.6g | 0.6g | ||
| Protein | 8.5g | 1.9g | 4% | 50g |
| Salt | 0.68g | 0.15g | 3% | 6g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - | - | - |
| Pack contains 12 servings. | - | - | - | - |
| When prepared according to instructions. | - | - | - | - |
Dietary information
Allergy Information
Preparation and Usage
You will need: 2 medium eggs; 160ml of dairy free alternative to milk; 30ml (6 tsp) vegetable oil.
1. Empty the contents of the sachet into a bowl.
2. Beat together the eggs and dairy free alternative to milk in a jug.
3. Pour the liquid mix into the bowl with the dry mix and whisk until a smooth batter is formed.
For Yorkshire Puddings:
Method: Oven.
Pre-heat the oven to 240°C / Fan 220°C / Gas 7. Place ½ tsp of vegetable oil in each hole of a 12 hole baking tray. Heat for 10 minutes. Pour the batter into a jug. Remove the tray from the oven and divide the batter between the 12 holes. Bake for 20–25 minutes until golden.
For Pancakes: Method: Pan Fry.
Pre-heat 1 tsp of oil in a non-stick frying pan until hot. Add a ladle of batter mix and swirl around the frying pan to create a pancake. Fry for approximately 1–2 minutes on each side or until golden brown.
Oven
Shallow Fry
Storage
Net Contents
Recycling
Return to
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