Ingredients
- 4 eggs
- 200ml whole milk
- 200g plain flour
- salt
- sunflower oil
- 4 eggs
- 200ml whole milk
- 200g plain flour
- Preheat your oven to 200°C.
- salt
- sunflower oil
Start off by filling a muffin tin with a high burning oil e.g. vegetable oil.
Each pocket of the tray should be about 1cm full of oil. Pop into the oven for 15 minutes to get nice and HOT!
Whisk your eggs in a big bowl with a balloon whisk to get lots of air into your batter. Sieve in 200g of plain flour and whisk out the lumps. Add 200ml whole milk a little bit at a time until you have a smooth batter. You’ll know it’s the right consistency if it coats the back of a spoon.
Season with salt and pour into a jug for quick and speedy pouring.
Now it’s time to be quick! Bring out your hot tray of oil (WARNING: VERY VERY HOT). Carefully pour your batter evenly into the hot oil and pop it back into the oven.
Cook for 20-25 minutes until puffed, crispy and delicious.