100g plain flour
1 medium egg
pinch of salt
50g goose fat or lard or 2 tablespoons of vegetable oil
Mix the flour and salt in a bowl and make a well in the middle.
Crack the egg into the hollow and stir with a wooden spoon.
Gradually add the milk, whisk together using a whisk or fork.
Divide the fat between the holes of a 6 mini bun tin (each hole being 6.5cm wide x 1.5cm deep) and place on the high rack of the Halogen Oven.
Turn the temperature to 220°C for 5 minutes or until the fat is smoking hot.
Remove the lid but leave the tin in the oven, carefully pour the batter into each hole (about half full).
Return the lid and cook for 10-15 minutes or until risen and golden brown.
Repeat with the remaining mixture.