200g plain flour
3 eggs
300ml milk
4 tbsp vegetable oil
Put 200g plain flour and some seasoning into a large bowl, stir in 3
eggs, one at a time, then slowly whisk in 300ml milk until you have
a smooth batter.
Chill in the fridge for at least 30 mins or up to a day.
Heat oven to 220C/200C fan/gas 7. Pour 4 tbsp vegetable oil into
the holes of a 12-hole muffin tin, then heat the tin in the oven for 5
mins.
Carefully ladle the batter mix into the tin, then bake for 30 mins
until well browned and risen.
*For Toad in hole, brown off 6 sausages and Set aside. Once cooked,
put sausages in an ovenproof dish with some oil and heat up. Ladle
batter over and cook as above*
Dairy Free/Vegan
150g Self Raising Flour
150g Cornflour
4 tsp baking Powder
400ml vegan milk(unsweetened)
Combine ingredients in a bowl and set aside for at least 5 mins before
using. Heat up some oil in your yorkie tins/ovenproof dish, once hot, pour
in the batter and cook for 15 mins until golden.
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