Categories: November

Ingredients

• 225g plain flour
• 1/2 tsp salt
• 4 medium eggs
• 1.5 tsp English mustard
• 225ml full-fat milk
• 75ml sparkling water
• olive oil, or fat from cooked beef

Directions

1. Preheat the oven to 220˚C/fan 200˚C/gas 7. Sift the flour and salt into a bowl and make a well in the centre. In another bowl, beat the eggs with the mustard, then gradually mix into the flour with the milk and sparkling water to give a smooth batter.

2. Add a little fat or olive oil to each hole of a deep 12-hole muffin tray. Pop in the oven for 5 minutes, or until smoking. Remove from the oven, pour in enough batter to fill the holes three-quarters full and bake for 25 minutes, until cooked through, puffed up and golden. Serve with the thyme-roasted beef.

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