Servings: 8
Calories: 144kcal
Equipment
- large baking sheet to catch drippings
- blender optional
Ingredients
- 4 large eggs
- 1 cup milk or water
- 1 cup all-purpose flour
- ¾ teaspoon kosher salt
- 3 tablespoon unsalted butter *or meat drippings melted and cooled
- neutral oil or nonstick spray to grease pan
Instructions
- Combine eggs, milk, & salt in a blender. You can also whisk by hand in a mixing bowl. Mix in flour. Pour in cooled melted butter. Blend until batter is smooth and lump-free. Pour into a spouted glass, cover, and chill in fridge 1 hour min to overnight.4 large eggs, 1 cup milk or water, 1 cup all-purpose flour, ¾ teaspoon kosher salt, 3 tablespoon unsalted butter *or meat drippings
- Preheat oven for 30 mins at 375°F (190℃). Many recipes will have you start at 400°F or higher, then reduce heat midway. Baking at a steady temp instead throughout has been foolproof for me to achieve their tall airy structure that did not deflate.
- Add oil or spray (or roast drippings) to each compartment of pan. Transfer pan to hot oven for 15 mins.neutral oil or nonstick spray
- Carefully pour chilled batter into pan approx ¾ full. Place on large sheet and bake for 40 mins WITHOUT OPENING THE OVEN DOOR. After 40 mins, turn off oven and allow pan to cool in oven for 5 more mins.
- Allow pudding to cool slightly. Enjoy warm with gravy, your favorite butter or jam, or Sunday roast dinner.
Nutrition
Serving: 1pudding | Calories: 144kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 262mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 299IU | Calcium: 54mg | Iron: 1mg
Tried this recipe?Let us know how it was!
