100 grams Cornflour
3 large or medium eggs
150 ml Milk
pinch salt
oil/lard/fat of choice for the tins
1. heat oven to 220c/200C fan
2. using twelve hole muffin or cupcake tin or four hole Yorkshire tin put a little fat in each space. I use lard but you can use oil or dripping or goosefat - whatever you prefer. put tin in oven for about ten minutes. the fat needs to be very hot.
3. beat eggs and cornflour and then beat in milk. You can do this by hand or with electric whisk
4. CRUCIAL STAGE: you need to get the batter in the hot fat as quickly as you can. Remove tin from the oven and divide batter between the spaces and get it back in the oven as fast as you can. Cook for 15 - 20 mins keeping an eye on them. Do NOT open oven door until they are ready.
Tips: Can be cooled and frozen. Reheat from frozen for about three to five minutes when needed. Time depends on temperature of the oven.
(Gluten free)
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