225g plain flour
½ tsp salt
4 eggs
300ml milk
4 tbsp oil / beef dripping for cooking
Method
1. Sift flour and slat into a large bowl.
2. Add beaten eggs, and half milk, and beat until smooth - add remaining milk and leave to rest.
3. Preheat oven to 230°C - put oil / or hot fat from a cooked roast into the cooking tray and put into oven on top shelf until very hot (almost smoking)
4. Whisk the batter - remove tray from oven, and ladle batter to three quarters fill tins (it should sizzle) - return to oven immediately.
5. Bake for 15-20 minutes until well risen, golden brown and crisp.
Status
Very good! Makes 12 small puddings.
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