Description
Sunday roast chicken dinner served with roast veggies, gravy and Yorkshire puddings Definitely a winner winner roast chicken dinner!
Ingredients
Units
Scale
- 1 cup Flour
- 4 Large Eggs
- 2 Tablespoons Cold Water
- 1 Teaspoon Salt
- 175ml Cold Milk
- 1/2 cup Vegetable Oil/Lard
Instructions
- Whisk eggs, flour, milk, water, and salt together until a smooth batter is formed.
- Allow the batter to rest for about 20-30 minutes in the refrigerator.
- Preheat the oven to 200C.
- Pour the oil/drippings evenly into a muffin pan then heat in the oven till it smokes.
- Remove the muffin pan and pour in the batter evenly. (About ½ way) then place back into the oven immediately (to avoid cooling) and bake for about 10- 15 minutes or until double in size and evenly browned.
- Enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 159
- Sugar: 1
- Sodium: 207
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 4
- Cholesterol: 64
