Ingredients
½ cup canola oil
or dripping for extra flavour
⅔ cup plain flour
1 pinch salt
1 egg
100ml water
150ml milk
Equipment
- 1 medium sized bowl
- 1 sieve
- 1 whisk
- 1 muffin tray
Instructions
- Preheat oven to 240C.
- In a medium sized bowl sieve flour and salt.
- Make a well in the middle and crack in the egg.
- Add milk and whisk until smooth then gradually add the water until it resembles batter.
- Rest for 30 minutes.
- Using a muffin tray, pour just under a tablespoon of oil into 6 of a muffin molds and then place the tray into the oven until the oil starts smoking.
- Remove the tray from the oven and spoon the batter evenly over the oil then place back in oven and cook for 15 minutes.
- To remove, flip out and upside down then serve with roast beef and gravy.
Notes
Tip
Smoking oil can be a bit nerve racking so if that is to much for you to handle then just make sure the muffin tray is VERY hot before you put the oil in and follow immediately with the batter.
Variation
Use dripping instead of canola oil for extra flavour.
