Scottish Daily Mail - - Inspire - BY SARAH RAINEY

1 PRE­HEAT the oven to 230c/ fan 210c. Put a tea­spoon of flavour­less oil (veg­etable or sun­flower) in six holes of a muf­fin tray, then place the tray in the oven to heat up.

2 Mean­while, whisk the eggs in a jug, add the milk, then stir in the flour, half at a time, whisk­ing to re­move any lumps. You can add sea­son­ing at this stage, if you want.

3 Take the tray out of the oven — take care as the oil will be very hot and may spit — and di­vide the bat­ter be­tween the six holes. Each should be around a third full.

4 Bake for 20 min­utes, un­til the puds are puffed up and golden brown. They’ll keep in an air­tight tin for two to three days.

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