Preparation time: 10 minutes, plus 15 minutes standing time
Cooking time: about 30 minutes
250 g plain white flour
¼ teaspoon salt
150 ml whole milk
150 ml cold water
4 eggs, beaten
2 tablespoons beef dripping or sunflower oil
100 g Cropwell Bishop, crumbled
1 tablespoon chopped chives
- Sift the flour into a large bowl with the salt. Combine the milk in a jug with the cold water.
- Make a well in the middle of the flour and add the eggs. Pour in a little milk and water, and then whisk the lot together to make a smooth batter. Mix in the rest of the liquid, until you have a batter the consistency of single cream. Leave to stand at room temperature for at least 15 minutes.
- Preheat the oven to 230ºC, Gas Mark 8. Stir the blue cheese and chives into the batter and pour into a jug.
- Put a 12-hole muffin tin, greased liberally with dripping or oil, on a high shelf and leave for 10 minutes to heat up, it should be smoking.
- Carefully remove the tin from the oven and quickly pour in the batter- it should sizzle.
- Return the tin to the oven and cook for 15–20 minutes until well risen and golden. Do not be tempted to open the door until they're beautifully bronzed and risen, because they will sink.
- Serve immediately as a delicious accompaniment to roast beef.