Batters

Basic Recipe:

100g (4oz) plain flour

Pinch of salt

1 large egg

250ml (1/2 pint) milk and water mixed in equal quantities

1.Sieve flour and salt into basin.

2.Make a well in centre and add egg plus one-third of liquid.

3.Beat well until mixture is smooth.

4.Add another third of liquid and again beat well until smooth.

5.Lightly stir in remaining liquid.

6.If possible, allow batter to stand in cool place for at least half an hour.

1.Place 25g (1oz) dripping into shallow ovenproof dish or 22.5cm (9in) square Yorkshire pudding tin and place in top of oven to heat for 10 minutes.

2.Pour batter into hot fat.

3.Bake: preheat; 180˚C; 35-45 mins.

100g (4oz) soft tub margarine

100g (4oz) caster sugar

2 eggs

100g (4oz) self raising flour

5ml (1 tsp) baking powder

1.Place all ingredients into a bowl.

2.Beat with a wooden spoon for 2-3 minutes or beat in electric mixer for 1 minute.

3.Grease and line two 18cm (7in) sandwich tins.

4.Place mixture into prepared tins.

5.Bake: 150-160˚C; 20-30 mins.

100g (4oz) block margarine

100g (4oz) caster sugar

2 eggs

100g (4oz) self raising flour

1.Cream margarine and sugar until light, fluffy and pale in colour.

2.Beat in eggs.

3.Sift flour and fold into mixture.

4.Grease and line two 18cm (7in). sandwich tins.

5.Divide mixture equally into tins. Level tops.

6.Bake: 160-170˚C; 20-30 mins.

7.Bake until well risen, golden brown and firm to touch.

Hotpoint EG21 manual Batters