Every Saturday Kettles in Ridgetown features and new Chef! Tomorrow is “What’s cooking for Christmas Dinner” Demonstrations start at 10am – 3pm. Tomorrow learn how to Cook duck, or Prime Rib with sides as well as Yorkshire Pudding!!!
Ingredients:
- 4 large, fresh eggs, measured in a measuring cup
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- Pinch of salt
- 2 tbsp lard, beef dripping or vegetable oil
Preparation:
Serves 6
- Heat the oven to 450F/230C
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
- Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
- Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.
- Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
- Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.