Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12
This is a recipe that seems to change every time I try it. Basically it gets made with whatever I have…and where I find I don’t have enough of one ingredient I’ll improvise with another. In this case I had some evaporated milk left over from a batch of fudge that really didn’t work out (I now have a tupperware tub full of fudge flavoured sludge that is gradually being devoured spoonful by spoonful by greedy members of the family!), so I added it into the quantity of milk for a richer flavour.
- 350g plain flour
- 250g corn meal
- 120g caster suger
- 450ml whole milk (I actually used 300ml milk mixed with about 150ml of evaporated milk – it really works!)
- 4 x tsp baking powder
- 1 x tsp salt
- 1 x free range egg
- 120g butter – melted in a pan
- Pop the oven on to pre-heat at 200C/400F/Gas mark 6.
- Put all the dry ingredients into a large bowl, add the milk and egg and give it a really good stir until incorporated. Add the melted butter and stir until you have a thick batter consistency.
- Pour into a greased 20cm square tin, smooth with your spatula, then pop into the oven to get nice and warm for about 25 mins or until it has risen well, cracked on the top and cooked through (inserted skewer in the middle comes out nice and clean).
- Turn out onto a rack to cool, then cut into squares and devour with anything from chowder to cheese and chilli chutney. I personally prefer just to munch on a slice as a snack.