English side dish made from a simple batter of eggs…

English side dish made from a simple batter of eggs, flour and milk poured into very hot fat and baked until it rises into a crisp, hollow cup. Traditionally served with roast beef and gravy at Sunday lunch, it was once eaten first to fill diners up. Hannah Glasse published a recipe in 1747. In 2008 the Royal Society of Chemistry declared it must be at least four inches tall.

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