- Sift the flour and salt into a large basin.
- Hollow out the ingredients with the back of a wooden spoon, then drop in the egg, whole and unbeaten. Add 2 tbsp of the milk.
- Beat the mixture together with the wooden spoon, gradually drawing in the flour from the basin sides and adding half of the remaining milk until the consistency is smooth and creamy. Beat until bubbles appear.
- Stir in the rest of the milk, cover the basin and set aside in a cold place for about 1 hour. This gives the flour time to soften, making the mixture lighter,
- To cook, put 1 tsp cooking fat (dripping or lard) in the bottom of each patty tin. Place into a hot over (425F/218C / Regulo 7) for a few minutes until the fat is really hot.
- Half fill each patty tin with batter and put back into the oven to cook for 15-20 minutes until risen and golden brown.
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Good with roast meat (Yorkshire pudding), or served as a pudding with hot jam, syrup or éclair filling. |
