About this recipe:Guaranteed to rise and simple to make. You will need 2 clear identical glasses, a mixing bowl and a whisk (hand is fine and I have been known to use a fork!). These will take about 10 minutes so are great to do near the end of a roast.
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Method Prep:10min › Cook:10min › Ready in:20min
Preheat the oven on to 200 C / Gas 6.
Place two identical large glasses on your work surface. Break the egg into one glass then place enough plain flour into the second glass until its level with the egg in the first glass. Put the flour in to the mixing bowl.
Now re-use the second glass and fill with milk up to the level of the egg. Pour both mixtures into the mixing bowl. Add a splash (1 teaspoon - 5ml) of oil to the mixing bowl. Mix together until the mixture is smooth. Leave it to stand.
Using small metallic non-stick mini cake tray (as shown), place a teaspoon of oil in each section and using your finger ensure the whole mini dish has been oiled.
Carefully place the baking tray into the oven and leave for no more than 5 minutes, until the oil is hot.
Remove the baking tray and add about a tablespoon of the mixture to each section, using up all the mixture. Place it back in to the middle of the oven.
Bake for about 10 minutes until risen and golden brown. Serve hot.
Sometimes I add a pinch of something different to the mixture to alter the flavour. I have tried at various times, cumin, dried chopped chillies, curry powder, mixed dried herbs, thyme etc.