large bowl, whisk, pastry brush, oven, muffin tin
How to measure
Nutrition per serving
- ⅔ eggs
- 20 g flour
- 33⅓ ml milk
- ⅛ tsp salt
- large bowl
Beat the eggs. Add flour and mix well. Pour in milk, season with salt, and mix well. Set batter aside to rest for at least 15 min. or longer. Even a 24 hr. resting period would be fine.
- 2 tsp oil
- pastry brush
- muffin tin
Pre-heat the oven to 220°C/430°F. Fill each muffin tin hole with a teaspoon of oil and grease the sides. Put the tin in the oven to heat up thoroughly. Only remove from the oven when it is very hot.
Quickly pour batter into the muffin tin. Each cup should be half full. Quickly return muffin tin to the oven.
Bake for approx. 15 – 20 min. at 220°C/430°F, and do not open the oven door, or your puddings may collapse. Bake until crisp and golden, and serve immediately.
Serving suggestion: If you’re making venison, add some cranberries to the pudding batter. Thyme or rosemary also works well. Variation: Season batter with vegetable stock, chili, and diced bacon. Or fill with spinach!