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About this recipe:
A traditional savoury side dish for a rich meat dish.
1/2 teaspoon salt
freshly ground black pepper to taste
1 tablespoon vegetable oil (or dripping)
200g plain flour
2 small onions, chopped
small handful chopped fresh sage
- Preheat oven to 230 C.
- Beat the milk, eggs, salt and pepper together well, preferably with an electric hand whisk. Cover and place in refrigerator for 15 minutes.
- In the meantime, put the oil or dripping in a roasting tin and place in the preheated oven.
- Sift the flour, and whisk into the chilled egg and milk mixture.
- Once the tin is very hot, add the batter and sprinkle the onion and sage on top, keeping away from the edges. Cook for about 20 minutes or until puffed and golden.
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