Adding herbs gives this British classic from Homes & Gardens a tasty twist. Cook in a very hot oven while the roast is resting
Serves 4, makes 12
125g plain white flour, sifted 2 medium eggs 1⁄2 teaspoon salt 150ml milk 2 tbsp parsley or chives, chopped (optional)
60g lard or dripping,cut into 12 pieces of 5g each
Step 1) Pre-heat the oven to 220°C, Gas Mark 7. In a measuring jug, mix the flour, eggs, salt, milk and 150ml cold water. Add the parsley or chives, if liked. Use a stick blender or hand-held electric whisk to create a smooth, frothy batter, beating for about 1 minute.
Step 2) Put a piece of lard in each hole of a 12 x deep-holed muffin tin (or 2 x 6-holed) and bake for 5-6 minutes until very hot and the fat is melted and smoking.
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Step 3) Remove the pan from the oven and quickly pour an equal share of batter into each hole to nearly two-thirds full. Return to the oven and bake for 22-23 minutes or until the edges have puffed and are dark golden. Turn out and serve.