Nicky wrote:
> "Julie Bove" > wrote in
message
> news:ekwHf.30459$_D1.25095@trnddc03...
>> I made it a couple of times. It was okay. Didn't think
it was all
>> that wonderful. It's sort of like a huge dumpling. I
think it
>> might be an acquired taste unless you're British. I
think it's a
>> common dish for them.
>> Pretty uncommon here.
>
> Aaargh! No wonder we allowed you lot to secede : ) It's
light and
> airy, with a lovely crisp outside. I do mine in muffin
pans to get
> individual ones, and freeze the very rare leftovers. This
recipe is
> from a Google search and uses American measures, for your
convenience
> : )
>
> Nicky.
>
>
> 1 cup of flour
> 2 eggs
> 1 cup of milk
> Salt
>
> Mix eggs and milk together, beat well.
> Gradually add egg mixture to flour and salt. Beat Well (no
lumps).
> Let stand a while before cooking, Pre-heat oven to about
450, heat a
> small amount of shortening, in shallow pan, approx. 9" x
13", or
> individual pans, when the fat is spluttering add mixture
and put back
> onto the top shelf of the oven.
> It takes about 20 mins.
> It is hard to describe how it should look, but it should
have risen
> around the edges and in the middle, and should have
browned.
> It should be eaten as soon as possible.

I seem to recall my mother putting something like this over
a thick beef casserole for last minutes of cooking, rather
than in pans. Does that sound right?