Makes: 10, Time: 2 hr 15 mins

Ingredients:

• 70g plain flour (approx 100ml)
• 2 eggs (approx 100ml)
• 100ml semi-skimmed milk
• ⅛ tsp salt
• Pinch of pepper
• 100g lard (approx, for cooking)

Method:

1. In large Pyrex bowl; sieve flour and whisk in eggs, until smooth.
2. Add milk gradually, whisking between additions, until smooth.
3. Rest batter for 1 hour (up to overnight) in fridge.
4. Meanwhile; Preheat oven to 210°C Fan/Gas Mark 8.
5. Add 1 tsp/10g lard to each muffin tray well. Heat tray for 40 mins on middle shelf.
6. Pour batter into hot wells (about ⅓-½ way up) and bake for 18 mins undisturbed until puffed and golden.
7. Can be cooked, cooled and frozen for 1 month.
8. To reheat from frozen; place on tray in hot oven (200°C) for 6-8 mins.

Tip: Use x4 7.¾x5" Pyrex dishes. Preheat with lard. Fill up ⅓-½ way. Bake for 30-35 mins.

Tip: Only use lard as it heat up hotter than other fats and doesn’t burn.

Tip: Make sure fat is sizzling in trays/dishes before batter goes in. Test by dripping in a bit of batter.

Tip: Do not open oven til they’re cooked or they’ll sink.