- Yield : Depends on your tins
- Servings : 8 Large Puddings
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 45m
We have these bad boys on a Sunday served as a “starter” before our main roast dinner. And we always have my Onion Sauce with them.
- 4oz Plain Flour
- 4 Large Free Range Eggs
- ½ Pint Whole or Semi-Skimmed Milk
- Pinch of Salt & Pepper
- Beef Dripping or Lard
Break the eggs into a large mixing bowl and whisk by hand (try to get as much air in to the eggs as you can)
Sift in the flour and your salt and pepper and whisk by hand again. The batter with become quite still as the eggs and flour bind. Gradually add the milk and continue to whisk together. *You are looking for a double cream consistency) Once mixed leave the batter to "rest" for at least an hour. (The longer the better - you can even leave the mixture over night)
When you're ready to cook your puddings pre-heat the oven to a high heat of about 220° - 230°
Place a small knob of fat into each of your pudding moulds (circa ½tsp) then place the trays into your pre-heated oven. When the fat is smoking hot take the trays out and quickly spoon 2tbsp into each mould and place trays back in the oven. I then throw in a small splash of cold water into the bottom of the oven, which creates a plume of steam (this will help create massive puds!) TIP: Speed is of the essence here! Get your tins out and back in ASAP keeping the oven heat up by opening/closing the oven door quickly!
After about 15 - 20 minutes your puddings will be rising and starting to colour- if they are open the door to let out a blast of heat/smoke/steam - Then turn the heat down to 190° and allow the puds to cook for about another 10 - 15 minutes. TIP: Use your eyes! If they look cooked they will be!