4 oz (100g) Plain Flour
1 medium sized egg
Pinch of salt
½ pint (280ml) of milk (or mixture of milk and water)
2oz
(50g) lard/fat or 2 tablespoons of oil
Mix the flour and salt in a basin and make a hollow in
middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the
milk (milk and water) gradually, stirring all of the time until the flour is
worked in. Add rest of liquid and beat well. The end result should have a
similar consistency to single cream.
Melt the fat in cooking tin until spitting hot.(top of
the oven) Can be one large tin square, rectangular, round or small tins or a
bun tin. When the fat is hot enough pour in the batter just half filling small
tins, patty tins or bun tins. Cook at 230C or gas mark 8. Large tins for
about 30 minutes, small tins or bun tins 15 – 20 minutes.
When cooked they should turn out puffy, golden and crispy
on the outside and sunken in the middle.
By Lorraine Waddington
