40ml Brock & Morten Rapeseed Oil
110g plain flour
Salt and Pepper
Preheat oven to 200c.
Sieve the flour into a bowl. Make a hollow in the middle and crack the eggs into the hole. Beat well and start to add the milk in slowly. Keep beating to ensure that there are no lumps. Season with salt and pepper. Preheat 1 teaspoon of rapeseed oil per individual pudding in the tin until hot. When hot pour in the batter and quickly return to the oven.
Bake for 15-20mins or until golden and crispy on the edges.
How do you use Brock & Morten Rapeseed Oil?
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