Peter Parka
Well-Known Member
Thought I'd give you this recipe seeing a lot of you Americans hadn't heard of it when I mentioned it previously.
Serves 4-6
300ml (½ pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping
Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the
remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.
Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.
Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling.
Serves 4-6
300ml (½ pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping
Place the flour in a bowl, then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the
remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins or a single large tin and place in the oven until the fat is very hot.
Pour the batter into the tins and bake for 10 to 15 minutes for individual puddings (or 30 to 35 minutes if using a large tin) or until risen and golden brown.
Though not vegetarian this has been added because they are tasty when baked if filled with a savoury filling.
