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Instructions |
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Sift the plain flour into a bowl. Add the salt. Make a well in the centre and break in the two eggs. Gently whisk the eggs into the flour and gradually add the milk. Return the mixture to the fridge in a jug for half an hour to chill.
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Put a little oil (about 0.5 tsp) in eight wells in the cake tin and put on the top shelf of a preheated oven 220c (200c fan) for ten minutes.
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Quickly whisk your batter and pour onto the hot, smoking oil in the wells in the cake tin. The oil should bubble up around the batter. Speed counts.
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Bake at the top of the oven for 20 minutes, turning the tray around after ten minutes.
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Originally Submitted
11/23/2009
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