Give me a jug of gravy, some loose fitting pants, and I'd demolish the lot.Well... we seem to be on the right track. I used @gorillaguts981’s proportions, and @Grownup_Rafbrat’s grandmother’s whisking advice, and that seems to have yielded significantly better results. These rose quite well, but I screwed myself by having too much oil in the pan. As I poured the batter in, the oil swamped the top of the batter in each pot, thus they went all crinkly and burned a little on the tops. They also don’t have the classic concave shape, but did at least rise. I had the oven on 475 (246C), with the fan on. I think that may have been a bit hot too.
I’ll let everything cool down, wash up, and try again in an hour or two with much less oil in the individual pots.
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I always use 1 cup plain flour, 1 cup milk, 0.5 cup eggs - salt and pepper ... they’re perfect every single time. Oven needs to be hot 200’C at least ... ant the fat / tin must be smoking hot. Only use lard or dripping.That’s somewhat different then to the recipe (Ramsay’s) that I used. That had 4 eggs, cup and a half of milk, cup and a quarter of flour, 1/2 tsp salt.
I will try your recipe, thank you.