19 January, 2017
125g/4½oz plain flour
2 medium free-range eggs
300ml/10fl oz full-fat milk
sea salt and freshly ground black pepper
4 tbsp goose fat, beef dripping or lard (if you are vegetarian, you can use rapeseed oil, sunflower oil or vegetable oil)
- Sieve the flour into a large bowl. Add the eggs and whisk in. Once incorporated, gradually whisk in the milk a little at a time, Whisk to a smooth batter, season with salt and pepper and then pour the batter into a jug. Cover with cling film and refrigerate for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6. Put half a tablespoon of fat or oil into each of eight holes of a deep muffin tin. Leave in the oven for 5-7 minutes to minutes to heat up, or until the fat is smoking hot.
- Pour the cool batter into the holes dividing it equally and return to the oven. Cook for 20 minutes without opening the door, then check and cook for a further 2-3 minutes if necessary or until golden-brown and risen. Remove and serve immediately.