Ingredients
Goose fat, beef dripping or sunflower oil 
2 eggs 
1 egg white 
115g plain flour mixed with ¼ tsp salt 
225ml semi-skimmed milk 

Method
Preheat the oven to 220c.  

Spoon a tsp of your fat of choice into each hole of the tray.  I use a metal cupcake tray. When the oven is hot put the tray in and leave for 15–20 minutes so that the fat gets really hot. 

Put the eggs and egg white into a large jug.  Beat with a balloon whisk and gradually add the flour a spoonful at a time thoroughly whisking as you go.  Mix the milk and water and gradually add. 

Once the fat is searingly hot add the batter to each hole three quarters full.  Bake for around 20 minutes until risen and golden.   

I cook these once the meat has been taken out of the oven.  Try not to open the oven while they are cooking as you want them to stay proud. 

These freeze well and can be reheated in 5 minutes. 

- Recipe taken from The Ultimate Recipe Book by Angela Nilsen