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1
Preheat your oven to 200°C / 390°F / gas mark 6
2
Add approx. 4g of beef dripping to each cup of a 12-cup non-stick muffin tray and get it into your preheated oven.
3
Add the eggs and salt to a bowl and hand whisk for 2 minutes.
4
Dump all of the flour into the bowl and mix until you have a thick paste.
5
Now add the milk a little at a time until you have a loose but very smooth batter.
6
Pour the mixed batter in a jug that has a good pouring spout.
7
Carefully lift your hot smoking tin from the oven and onto the cooker top.
8
Carefully but quickly divide the batter between the 12 cups, they should come to about half full.
9
Get the tin back into the oven and bake for 25 minutes.
10
After the time is up, you can serve them straight from the oven or allow them to cool before freezing them.
11
Consult the video for more useful info.
12
Enjoy.
Method
Ingredients
- 225g / 8oz Plain or All-purpose flour
- 4 Large eggs
- 300mls / ½pt Semi skimmed Milk (half fat)
- ½tsp salt
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12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Silicone Utensil Holder & Drip Pad
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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