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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A traditional English side dish served with Sunday roast. Ingredients:
1/2 cupall-purpose flour |
pinch of salt |
1 egg |
1 cup milk |
Directions:
1. Preheat oven to 350F/170C/Gas Mark4 (unless you are already cooking a roast beef).
2. In a medium mixing bowl, sift flour and salt together.
3. Make a well in the center of the flour.
4. Break egg into the well.
5. Add a little milk and beat with a fork, gradually adding more milk and drawing the flour from the sides.
6. Beat well, making sure there are no lumps.
7. Let the bowl set, covered, for one hour while your roast is cooking.
8. About 25 minutes before the roast is done put some of the juice/fat from the roast into 6 cups of a muffin tin, making sure the fat is hot and sizzling.
9. Fill each cup 3/4 full.
10. Place in the oven on the bottom rack under the roast.
11. Bake for 25 minutes or until the puddings are golden.
12. Serve warm with meat.
13. You can bake these separately but make sure you put sizzling oil in the muffin cups before filling and placing them in a preheated oven.
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