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.
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.