- 2tbsp vegetable oil
- 100g (4oz) plain flour
- 2 eggs
- 300ml (½pt) milk
- salt to taste
- Heat the oil in the Remoska for 10 minutes.
- Meanwhile put the flour in a bowl, make a hole in the middle and add the egg, milk and salt. Using an electric whisk, mix together well, drawing in the flour gradually until a smooth batter.
- Pour into the Remoska and cook for 45-50 minutes, by which time it will have risen beautifully and be nice and crispy around the edges.
How to make… the perfect Lasagne with Sue Ashworth
How to make… the perfect Beef Wellington with Sue Ashworth
How to make… the perfect Beef Casserole with Horseradish and Parsley Dumplings with Sue Ashworth
Prue Leith’s Hot & Sour Soup with Prawns
Prue Leith’s Classic Paella with Seafood
Prue Leith’s Chicken Karahi
How to make… the Perfect Fish Pie with Sue Ashworth
How to make… the perfect Risotto with Sue Ashworth