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Method:
Sift the flour and salt into a bowl. Add
the egg and half the milk and water and beat until smooth. Stir in the
remaining liquid and the fruit. Put about 2.5 ml oil in the base of
nine sections of a tartlet tin (patty pan). Place in a preheated oven
at 220°C/ 425°F/gas mark 7 until sizzling. Spoon the batter mixture
into the tins. Bake in the oven for about 15 minutes until risen,
crisp and golden. Serve piping hot with Lemon Honey Sauce.
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