Ingredients
4 eggs
1 1/2 cups milk
1 tsp salt
1 1/2 cups flour
12 tsp rice bran oil (1 tsp per muffin cup)
Instructions
- Whisk the eggs in a large bowl.
- Add the milk and salt, whisking until smooth.
- Sift in the flour and mix until the batter is lump-free.
- Chill the batter for at least 1 hour or overnight to thicken.
- Add 1 tsp oil to each cup of a 12-cup muffin tin.
- Place the tin in the oven and set it to 220°C (fan bake) so the oil heats as the oven warms.
- When the oil is very hot, remove the tin and quickly pour the batter evenly into the cups.
- Bake for 15–20 minutes until golden, tall, and puffed.
- Serve immediately with roasted meats and gravy.
Notes
Add dried thyme for subtle herbal flavor.
Use beef dripping for a traditional rich taste.
Make mini puddings using a 24-cup mini tin.
Add cracked black pepper for depth.
Fill cooked puddings with savory mixtures for a twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pudding
- Calories: 95
- Sugar: 1 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 45 mg
