Basic Batter Recipe and Dishes to Make with Batter
115g (4oz) plain flour
Pinch of salt
2 eggs (size 3)
285ml (2 pint) milk or milk with water
Sieve the flour and salt into a bowl, make a well in the centre, and beat in the eggs and half of the liquid until smooth. Stir in the remaining milk and beat thoroughly. If you do not need the batter immediately beat it again before using. It will last for about a day in the fridge.
Dishes to make with batter
Preheat the oven to 220°C (425°F/Gas Mark 7). Place 450g (1 lb) of pork sausages in a greased baking tin about 180mm x 280mm (7in x 11 in). Bake in the oven for ten minutes, pour off any surplus fat, then pour the batter over the sausages and bake for 40-50 minutes. Serves four.
Fruit batter pudding
Follow the recipe for Yorkshire pudding, using the large baking tin. Toss 225g (8oz) of apple slices or other fresh fruit in 25g (1oz) sugar and add to the hot fat in the tin before pouring in the batter. Serve as a dessert, with plain yoghurt, cream or custard. Serves four.
Lightly oil a small frying pan and heat until fairly hot – test by dropping in a tiny amount of batter: it should sizzle immediately if the oil is ready. Pour in a little batter, tipping the pan to coat it thinly and evenly. Cook until the underside is golden and the top is set. Toss or turn over and cook on the other side until golden. Roll up the pancake and place in a warm dish. Continue until all the batter is used up, then serve the pancakes with sugar and lemon juice, or a filling of your choice. Makes about eight pancakes.
Preheat the oven to 220°C (425° F/Gas Mark 7). Add 25g (1 oz) fat or oil to a baking tin about 180mm x 280mm (7 in x 11 in), or 18 individual tins, and bake for 40-50 minutes for one large pudding, or 20-25 minutes for small, individual puddings. Serves six.
One-step white sauce
25g (1 oz) butter or margarine
25g (1oz) plain flour
285ml (½ pint) milk, stock or combination
Whisk together all ingredients in a saucepan and stir over moderate heat until boiling. Cook, stirring all the time, for two to three minutes, until thickened and smooth.
Season to taste.
Add 75g (3oz) grated cheese and 5ml (1 tsp) of made-up mustard to the basic mix. Heat gently, without boiling.
Stir 35ml (2tbsp) finely chopped parsley into the basic mix.
Add 10ml (2tsp) anchovy essence to the basic mix.