← Nouns Cooking · British & Irish

Ingredients

• 140 g Plain (all-purpose) flour
• 4 large eggs
• 200 ml Milk
• 1 pinch Salt
• 4 tbsp sunflower oil or beef dripping

Method

1. Whisk the flour and eggs together into a smooth, thick paste, then gradually whisk in the milk and salt until the batter is lump-free. Pour it into a jug and leave to rest for 30 min.
2. Heat the oven to 230°C (210°C fan, 450°F). Put about 1 tsp oil into each hole of a 12-hole muffin tin and heat in the oven for 10 min until the oil is smoking hot.
3. Working quickly, take the tin out and pour the batter into the holes so each is about half full. It should sizzle as it goes in.
4. Return the tin to the oven straight away and bake for 20–25 min until well risen, deep golden and crisp. Do not open the door before 20 min or they may sink.
5. Serve immediately with roast beef and gravy.

Tips

• Equal volumes of flour, eggs and milk give the most reliable rise.
• Beef dripping is the classic fat but makes them unsuitable for vegetarians; oil works brilliantly.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs Olive Magazine