Growing up in North Yorkshire, this was always served as a starter with thick gravy, before the meat course.
- plain white flour – 4 tablespoons
- pinch of fine salt
- one egg, beaten
- milk – 8 tablespoons (use 50:50 with water if full fat milk)
- goose fat – 1 tablespoon
- Preheat oven to 240degC
- Sieve the flour into a bowl and add in a pinch of salt.
- Mix the beaten egg and the milk in a jug, then add slowly – a tablespoon at a time – to the flour, mixing continually. Beat well until a smooth runny batter, is obtained.
- Leave the mixture to stand at room temperature for 1 hour or so.
- Add the goose fat to a pyrex shallow dish and place into the hot oven. When the fat is smoking hotrod around the dish to coat the base and sides and then add the batter.
- Cook in the hot oven for approx 30-35mins, moving to the bottom of the oven halfway through if the edges are starting to brown too much.
Serves 6 -8 with a roast dinner, or 4-6 as a starter with gravy (the Yorkshire way!)