INGREDIENTS
- 4 eggs
- ¾ cup milk
- 6 teaspoons lard or vegetable oil
- ½ teaspoon salt
- ½ teaspoon pepper
PREPARATION
In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!
- Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
- When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
- Place muffin tin in the preheated oven for 10-12 minutes.
- Remove the batter from the fridge and stir in the salt and pepper.
- Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
- Cook puddings for 16-18 minutes or until puffy and golden brown.