This recipe is what Mum used to use, she changed to vegetable fat, so I could eat them, as I am Vegetarian, so you can easily just add lard if you wanted too. Also its better to use full fat milk, but they work well with semi skimmed or skimmed, you will just need to add more flour.
ML= MILLILITRES
G= GRAM
MADE USING GAS OVEN
TREX- is a hard white vegetable fat, found in a white box in chilled aisle, next to butters and margarine, Crisco is American equivalent
PLAIN FLOUR - All purpose flour American equivalent
Ingredients:-
2 Free Range Eggs- I use large eggs, but you can also medium or mixed sizes.
Milk- approx 280ml Full Fat, preferably (see method for amount)
Water - approx 20ml (see method for amount)
A pinch of salt,( put in the palm of your hand and add to mix, rather than shaking too much straight into it)
Approx 130g/140g of plain flour.
Trex Vegetable Fat for tin, you can use Vegetable oil or Olive Oil, or Beef Lard
Utensils:-
A 12 cup, deep muffin tin, or a roasting tray, if you want one large tray of pudding.
( if you have an old tin, as I use, or keep one especially for this, as the oven is so hot, it will ruin a new coated tin)
Set of Kitchen Scales, if it has liquid function or measuring jug
Hand whisk
Method.
1:- Put the oven rack high in the oven, if using gas. And set to very hot, Gas Mark 8, 230c
2:- Add small lumps of Trex to each cup in the muffin tin. (Enough so when melted the base is well covered with oil in each hole, hard Vegetable fat, Trex, gets hotter than olive oil or vegetable oil)
3:- While oven is heating, add a good sized mixing bowl to scales set to ml/millilitres if it has liquid setting, or grams work, just slightly different in weight, zero and then add the 2 eggs and whisk until a lot of bubbles, depending on the weight of your eggs, add your milk to make up to 280ml and then make up to 300ml by adding the water, add salt.
Or
Add 2 eggs to a measuring jug, make up to 280ml with milk and then make up to 300ml with water and add salt
4:-Whisk again,with a hand whisk until light and bubbly and full of air.
5:- Add plain flour to the liquid, so it resembles a slightly thicker than single cream liquid, you may need slightly less or slightly more flour, to get correct consistency.
6:- Whisk again, to make sure there are no flour lumps and has lots of air incorporated. Put to one side
(You can at this point, cover and put in the fridge and use later or following day.)
7:- Add your pan to the hot oven and leave until the fat has dissolved and is smoking hot.
(The fat should be very very hot, so take great care not to burn yourself or anyone near you.)
8:- Using gloves, take the very hot tray out of the oven, if careful, put onto a lit flame on the hob, making sure not to splash the fat on the flames!
9:- Carefully pour the mix, approx 1/4 full, into all 12 holes, the mix you immediately sizzle around the edge of the mix, starting to cook straight away. Quickly put the tray straight back into the top oven, make sure you leave enough room , so they don't burn on the top of the oven!
Important bit, do not open the oven to look until at least 15/20mins
10:- After approx 15mins turn the oven down to Gas mark 7, 220C and cook for a further 10mins, until they are brown all over, including the centre. If you leave your oven too hot all the way through the cooking time, the edges will burn and the centre will be boggy and not cook. This also stops your puds from collapsing.
11:- When cooked take the tray out the oven and leave puds in the tine for 5 mins to release the steam and crispen the bottoms.
12:- Take the puds out of the tin and add to a serving dish or bowl.
Enjoy!.....
These are amazing , if you have left overs, pour some golden syrup in the centre and have a something sweet!!!
You can also bag up, when cold and freeze, just add to an oven just before your meal is ready ( microwave works, but gives you a soggy pud when re heat them.
This recipe is Suitable for Vegetarians
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