Prepare and Use
1kg Yorkshire Pudding Mix, 2 litres cold water / 3.5kg Yorkshire Pudding Mix, 7 litres cold water
Step 1 Preheat the oven to 220°C/Fan Oven 200°C/Gas Mark 7. Grease a Yorkshire pudding tray or muffin tin liberally (1 teaspoon 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 tray in the oven until the oil is smoking hot, approx. 10 minutes. Remove the tin then promptly pour the batter mix into each Yorkshire pudding mould, half fill each mould.
Step 4 immediately return the tray to the top shelf of the oven and bake until crisp and golden (average cooking time 15-25 minutes dependant on size and shape of tin). All appliances 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 (60g) 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.