- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 cups milk
- 4 eggs, beaten
- 6 teaspoons vegetable oil
Preheat oven to 375 degrees F.
In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater or whisk briskly until smooth. Let stand about 30 minutes.
Spoon 1/2 teaspoon of oil in each slot in muffin tin and place in oven until oil is hot.
Re-whip batter briskly again just before pouring into muffin tins, filling them about 3/4 full.
Bake about 30 - 35 minutes or until puddings have puffed up and are golden brown and crispy.
~ Now, I married an Englishman, so I leave the making of these little gems to him. He does a lot of this by feel and not so much by measurement. That's the English way I guess. When I traveled to other side of the pond, this was one of my favorite things to eat with Sunday roast. I couldn't get enough. If you've never tried these, you have absolutely no idea what you're missing. You will never have bread or rolls with your dinner again after giving these a try! ~
No comments:
Post a Comment