I’ve been experimenting on babys lately, so here is tonight’s samhain version:

Preheat oven and pan to 220c

Ingredients:

4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.

Make baby batter:

Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins

Cook the baby:

Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.

After about 10 minutes turn the oven down to 420 so you don’t burn the baby.

The baby should be GBD about 20 minutes after that, it’s better to be a little over than under, no one wants a soggy bottomed baby!

Happy Halloween!

  • areyouevenrealEnglish
    2·
    1 year ago

    Made in butter rather than beef dripping? I live in Yorkshire, we use vegetable oil. I am guessing the beef dripping is a very old way of making it.

    Is this used as a desert or a savory?

    • TrabicOPEnglish
      2·
      1 year ago

      Beef drippings is how my grandmother made Yorkshire pudding, so that’s how I think of it. Vegetable oil seems much more convenient.

      As far as sweet and savory it can be either. This was savory for a weeknight dinner, I did peas and mushrooms in thyme sauce. Lemon and powdered sugar is a traditional dessert one, but jam, Nutella, or cut up fruit and whipped cream, all work for sweet