Prep time
Cook time
Total time
Serves: 18
  • 500ml milk
  • 2 eggs
  • 2 egg yolks
  • 100g plain white flour
  • 200g caster sugar
  • 50g butter
  • 1 tbsp brandy
  • 1 tsp vanilla extract
  • A pinch of salt
  1. Warm the milk in a saucepan and add the vanilla extract and butter. Allow the butter to melt and gently stir. Once the butter has melted take off the heat.
  2. In a large bowl, whisk together the eggs and sugar and sift in the flour and salt. Whisk to a smooth thick batter and add the brandy.
  3. Add the lukewarm milk and melted butter mix into the bowl. Whisk until you get a liquid batter mix without any lumps, like a thin pancake mixture.
  4. Allow to cool and leave to rest overnight in the fridge covered with cling film.
  5. Preheat your oven to 220c.
  6. Grease your pan/ moulds with melted butter.
  7. Remove the batter from the fridge, give it a quick whisk and fill the mounds almost to the top. Do not fill quite to the brim as they may to rise a little.
  8. Bake in the oven at a 220c for 8 minutes then lower the heat to 180c for a further 40 mins.
  9. Remove them from the oven when the tops are a rich dark brown and leave to cool down for at least 10 minutes before removing them from their moulds.
You start with a hot oven at 220c for 8 mins then turn down to 180c for the final 40 minutes.

Oven Temp: Gas 4, 350F, 180C (160C Fan)

Rest batter overnight for best results
Recipe by Cluck, Muck & Cook at