1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 level tsp caster sugar (superfine granulated)
5 eggs, separated
1 level tbsp (15 ml) plain flour (All purpose)
125 ml (4 fl oz) milk
icing sugar (confectioners sugar) for dredging
2 level tsp caster sugar (superfine granulated)
5 eggs, separated
1 level tbsp (15 ml) plain flour (All purpose)
125 ml (4 fl oz) milk
icing sugar (confectioners sugar) for dredging
method
1. Set the oven at 200°c (400°f) gas 6.
2. Beat the butter and sugar together in a mixing bowl until light and fluffy.
3. Stir in the egg yolks one at a time.
4. In a clean, grease free bowl, whisk the egg whites until stiff, and fold lightly into the egg yolk mixture with the flour.
5. Pour the milk into a shallow flameproof dish, and heat gently.
6. Remove from the heat, pour in the batter, smooth it lightly, and bake for about 10 minutes until light brown in colour.
7. Cut out spoonfuls of the nockerl, and arrange on a warmed serving plate.
8. Serve immediately, sprinkled with icing sugar.
2. Beat the butter and sugar together in a mixing bowl until light and fluffy.
3. Stir in the egg yolks one at a time.
4. In a clean, grease free bowl, whisk the egg whites until stiff, and fold lightly into the egg yolk mixture with the flour.
5. Pour the milk into a shallow flameproof dish, and heat gently.
6. Remove from the heat, pour in the batter, smooth it lightly, and bake for about 10 minutes until light brown in colour.
7. Cut out spoonfuls of the nockerl, and arrange on a warmed serving plate.
8. Serve immediately, sprinkled with icing sugar.
serving amount
serves 4 to 6
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