Staple for roasts, requires gravy!

Ingredients

• 150g (5.3oz) plain flour
• 6 eggs
• 150ml milk
• 110ml water
• salt and pepper
• vegetable oil

Method

Sift flour into a bowl and make a well in the middle.

Break eggs into the middle, slowly incorporate into flour with a whisk.

Add milk and water gradually, whisking as you go. Season.

Let the batter rest for an hour at least.

Preheat oven to 450F/225C.

Once oven is hot, put 1 tsp of oil into each section of an 8-12 hole muffin pan. Put the pan into the oven to heat the oil. The oil should almost start smoking. I put another pan beneath the muffin pan to catch any oil that drips down, otherwise it’ll smoke on the bottom of the oven!

When the oil is hot, take the pan out carefully, and ladle batter quickly into each hole, about 3/4 full. Place immediately back in the oven. Bake for 15-20mins, until risen, don’t open the door!

Extra special gluten free version

These are as good or better!

To make 8 puds:

• 2/3 cup gluten free flour
• 1/3 cup corn starch
• pinch salt
• 3 eggs
• 1 cup milk

First sift the flour, corn starch, and salt into a bowl. Make a well in the middle and break eggs into it. Whisk to incorporate flour.

Add milk 1/2 a cup at a time and whisk to combine. After the full cup is whisked in, then let it sit for at least an hour on the counter. Can leave overnight in the fridge.

When ready to go, heat oven to 450. On top shelf heat a little oil in each section of a muffin pan until almost smoking. Take muffin pan out and fill each section 3/4 full with batter. Put back in the oven until risen and golden brown on top - about 20mins. Don’t open the oven until done.