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and some liquid so it can be beaten more easily until smooth. The rest of the liquid is
stirred in and the mixture left to stand for ½ hour before use. The lightness of the batter
depends on the quick formation of steam within the mixture and the quick cooking of the
flour. A baked batter requires a hot oven (425F) and should be cooked at the top of the
oven at first. It can be moved lower and the heat reduced to 375F to finish cooking.
10 oz. plain flour
¼
tsp. salt (plus a pinch in North America)
2
eggs
2
1
1/2 cups (20 oz.) milk
tbsp. fat or oil
Preheat oven to 425F.
Sift flour and salt. Make a well in the center of the flour and break the eggs into it. Add a
gill (5 oz.) milk. Stir gradually, working the flour down from the sides and adding more
milk as required to the consistency of a stiff batter. Beat well for five minutes by hand
(less in a mixer) Add the rest of the milk. Cover and let stand for 30 minutes.
Meanwhile, put fat or oil into a metal pan (glass doesn't work) or into individual muffin
tins, and heat in the oven until hot.(The fat should just be at smoking point). Quickly pour
in the batter and cook in a hot oven (425F) on the top until nicely browned. Reduce heat
to 375F and finish cooking for 10-15 minutes. Total cooking time for large pudding: 30-
40 minutes, for individual puddings: 20-25 minutes.
About the Author: I have lived in five different countries and moved countless times.
Now I'm settled with a sail boat and a supportive husband in beautiful British Columbia,
Canada, where my office overlooks the waters of the Inner Harbour in Victoria. In
September 2001, we look forward to six months in Kenya in a volunteer teaching
position. I love to write "romance with a twist": mystery, time travel, paranormal, and am
well into a suspense novel right now. Visit my web site to learn more about me and my
books.
Author's URL: http://www.patriciacrossley.com
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