15 g fresh yeast or 20 ml/ 4 tsp dried
5 ml/1 tsp caster (superfine) sugar
300 ml milk
250 g/9 oz plain (all-purpose) flour
5 ml/1 tsp salt
Oil for greasing
Mix the yeast and sugar with a little of
the milk to a paste, then blend in the remaining milk and the egg.
Stir the liquid into the flour and salt and mix to a creamy, thick
batter. Cover and leave in a warm place for 30 minutes until doubled
in size. Heat a griddle or heavy frying pan (skillet) and grease it
lightly. Place 7.5 cm/3 in baking rings on the griddle.
(If you do not have baking rings,
carefully cut the top and bottom off a small tin.) Pour cupfuls of the
mixture into the rings and cook for about 5 minutes until the
underside is browned and the top is pitted. Repeat with the remaining
mixture. Serve toasted.