Sift flour into basin, add salt and pepper, make a well in centre

Add milk and egg, stir flour in gradually, when all flour is incorporated whisk or beat for 1 minute. Batter should be consistency of pouring cream.

Allow to stand, longer the better, at least 1/2 hour, stir occasionally.

Preheat oven to 210 C

In a 12 hole tart or bun tin place about 1/2 teaspoon oil or fat in each hole.

Place tray in oven until smoking hot.

Divide batter between holes.

Place in oven cook for approximately 20 minutes.

Serve, officially with roast beef, but we have with any roast.

You can cook this in a roasting tray and cut into portions, but the above is easier.

You can use a mixer or, as I do, a tupperware shaker (makes batter easier to pour out)

This batter also makes decent (english) pancakes with the addition of 1 ounce sugar.