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Yorkshire Puddings
- Serves
Six-Eight
- Difficulty
Easy
By Gary Rhodes
Published 2005
This Yorkshire pudding batter can be prepared and refrigerated up to 24 hours in advance to guarantee well-risen puddings.
Ingredients
225 g 8 oz - salt
3
Method
Sift the flour and a pinch of salt into a large bowl. Add the eggs and egg white and whisk in
If the batter is rested, it may thicken. To loose
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- Yorkshire Puddings
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