75 g (3 oz) self-raising flour
125 g (4 oz) medium oatmeal
2.5 ml (1/2 tsp) baking powder
2.5 ml (1/2 tsp) bicarbonate of soda
1.25 ml (1/4 tsp) salt
50 g (2 oz) caster sugar
50 g (2 oz) stoned dates, chopped
15 ml (1 tbsp) golden syrup
15 g (1/2 oz) butter or margarine
150 ml (1/4 pint) milk
125 g (4 oz) medium oatmeal
2.5 ml (1/2 tsp) baking powder
2.5 ml (1/2 tsp) bicarbonate of soda
1.25 ml (1/4 tsp) salt
50 g (2 oz) caster sugar
50 g (2 oz) stoned dates, chopped
15 ml (1 tbsp) golden syrup
15 g (1/2 oz) butter or margarine
150 ml (1/4 pint) milk
method
1. Grease eight 10 cm (4 inch) Yorkshire pudding tins.
2. Stir together the dry ingredients, with the dates. Heat the syrup and butter together and stir in the milk.
3. Pour the milk mixture into the dry ingredients stirring all the time.
4. Fill the Yorkshire pudding tins one-third full of mixture. Bake at 200°C (400°F) mark 6 for 15-20 minutes. Eat warm, split and buttered.
2. Stir together the dry ingredients, with the dates. Heat the syrup and butter together and stir in the milk.
3. Pour the milk mixture into the dry ingredients stirring all the time.
4. Fill the Yorkshire pudding tins one-third full of mixture. Bake at 200°C (400°F) mark 6 for 15-20 minutes. Eat warm, split and buttered.
serving amount
makes 8
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