Prep 10 mins
Cook 30 mins
An old English dish dating back to the 15th century, froise (or fraize) is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roasted joint. It is a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes.
- 2 ounces plain flour
- 1 egg
- 5 ounces milk
- black pepper
- 4 slices bacon, chopped
- 1 egg white
- butter (for frying)
- grilled mushroom (to serve)
- grilled tomatoes (to serve)
- Sift the flour into a bowl.
- Break in the egg.
- Gradually add the milk, beating to form a smooth batter.
- Season with pepper.
- Gently cook the bacon in a frying pan until the fat runs and the bacon is crisp.
- Drain well.
- Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
- Melt a little butter in the frying pan until sizzling.
- Add half the batter and spread out to cover the base of the pan.
- Cook over a moderate heat until the bottom is alight golden brown and the top is just set.
- Scatter the bacon over the surface of the batter and cover with the remaining batter.
- Cook until the top is set, then turn the cake over and brown the other side.
- Transfer to a warmed plate and cut into wedges.
- Serve accompanied by mushrooms and tomatoes.