- Sift the flour and salt into a large pudding basin. Hollow out the centre of the ingredients with the back of a wooden spoon then drop in the egg, whole and unbeaten, and add 2 tbsp of the milk.
- Beat the mixture together with wooden spoon, gradually drawing in flour from the basin sides and adding half of the remaining milk, until the consistency is smooth and creamy. Beat until bubble appear.
- Stir in the rest of the milk, then cover the basin with a clean cloth and set the batter aside in a cold place for about 1 hour. This gives the starch grains in the flour enough time to soften and so makes the mixture lighter.
- To cook the Baby Batters: Put 1 tsp dripping or cooking fat in the bottom of each patty tin. Place into a hot over – 425F/218C – gas mark 7 – for a few minutes until the fat is really hot. Remove to a wooden board, and half-fill each patty tin with batter. Replace in the oven and cook for 15-20 minutes – until well risen and golden brown.
Makes 16-20
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