- 10
Ingredients
- 3 large Eggs
- 1 cup All-Purpose Flour
- 3/4 cup Whole Milk
- 1/2 teaspoon salt
- 5 teaspoons Vegetable Oil or Beef Drippings
Preparation
Step 1
time 60-120 min
Make-Ahead: Once the puddings have been baked, they can be cooled and reheated in the oven before serving.
Using a whisk or an electric mixer, in a large bowl, beat the Eggs with the Flour for about 5 minutes, or until smooth and sticky. The more the pudding batter is beaten in the early stage of making it, the better the puddings will rise when cooked in the oven.
Gradually beat in the Milk to form a smooth batter. Add the Salt and set aside to rest for 1 hour.
Preheat the oven to 400°F/200°C. Preheat a muffin pan for 10 minutes.
Pour 1/2 teaspoon/2.5 ml of Vegetable Oil into 10 of the muffin cups in the preheated pan and place in the oven for 5 minutes. Remove the pan from the oven and pour 3 tablespoons/50ml of the pudding batter into each cup.
Bake for about 20 minutes, or until the pudding is set around the sides, puffed, and golden brown. Remove the pan from the oven and lift the puddings out of the pans and let them dry. Serve the puddings warm.
Helpful Tips
1. In a large bowl, beat the eggs with the flour for about 5 minutes, or until smooth and sticky.
2. Add the milk in gradually to the batter.
3. Let the batter rest for an hour.
4. Use leftover batter to make one big pudding in a nonstick pan.