- 106g gluten free self raising flour
- 140ml half milk, half water
- Approx 100ml milk
- pinch salt
- medium egg
Preheat oven to 225C.
Add the flour to a mixing bowl with the salt. Make a well and add the whisked egg and about half of the egg/water combo. Start to mix and then add the rest of the egg/water mixture. Continue to mix whilst starting to add the milk. Add until it's thick cream consistency, not too runny. It will take approximately 100ml milk. Mix it fully to a batter.
Pour a drop of vegetable/sunflower oil into 8 holes of a muffin tin.
Put into the oven until the oil is smoking.
Remove the tin but keep the oil as hot as possible by keeping the tin on the hob whilst you pour in the batter. You should get around 7-8 puddings.
Cook at 225C for around 15 mins, turning down to 220C for a final 10-11 mins.
Add the flour to a mixing bowl with the salt. Make a well and add the whisked egg and about half of the egg/water combo. Start to mix and then add the rest of the egg/water mixture. Continue to mix whilst starting to add the milk. Add until it's thick cream consistency, not too runny. It will take approximately 100ml milk. Mix it fully to a batter.
Pour a drop of vegetable/sunflower oil into 8 holes of a muffin tin.
Put into the oven until the oil is smoking.
Remove the tin but keep the oil as hot as possible by keeping the tin on the hob whilst you pour in the batter. You should get around 7-8 puddings.
Cook at 225C for around 15 mins, turning down to 220C for a final 10-11 mins.
