Ingredients
- 1 Egg Lightly 'beaten'
- Flour Same volume as the egg
- Milk Same Volume as the egg
- 1/4 Tsp Salt
- 2 Tsp Lard Sub for Beef Dripping if you can
Instructions
- This recipe is all about ratios so no weighing required.
- Crack the egg into the first of 3 identical 'things', jars, ramekins, use whatever you have lying around although something transparent does make it easier, beat gently.
- Then add the flour in to the second ensuring that it comes to the same level as the egg.
- Repeat with the milk.
- Now combine all the ingredients and set aside to rest, you should rest for at least 4 hours but the longer the better, go overnight if you want.
- Take 2 8cm dariole moulds and put a teaspoon of lard or beef dripping in the base of each and place in the oven, set the oven to 230°C and bring to temperature.
- When the oven is hot and the fat is smoking pour half of the batter into each mould close the door and watch these bad boys grow.
- Cook for 25 minutes and serve immediately!
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