Makes 12
Btw, these are not ‘pudding’ at all, but more of a ‘popover’, and go insanely well with roast beef.
4 eggs
1 cup milk
1 cup all purpose flour
1/4 cup fat: beef tallow, bacon grease, neutral oil live vegetable or avocad
Onion Gravy for serving, see recipe here
At least an hour before cooking (even the day before):
Put eggs in a large bowl and beat lightly
Add milk, and beat more to incorporate
Sift flour into the egg/milk mixture, at little at a time stirring until smooth before adding more
When all the flour is in and it’s super smooth, refrigerate at least an hour and up to overnight
When ready to make, preheat oven to 475
Add a teaspoon of fat to each cup of a 12-cup muffin tin
Put the muffin tin into the oven for 15
Remove then pan and shut the door right away - immediately stir the batter to make smooth again, then carefully but quickly add batter about halfway in each cup and get back in the oven right away
DO NOT OPEN THE OVEN DOOR until ready to remove them, and then not until they’re golden brown, crispy and puffed - about 25 minutes
Serve right away