Ingredients

• 4 free range eggs
• 200g milk
• 140g plain flour
• 1/4tsp salt
• 1/4tsp pepper

Method

• Sieve flour into a pouring jug, make a well in the middle
• Incorporate the 4 eggs into the flour
• Add the milk and whisk slowly to make a smooth batter
• Rest the mixture in the fridge for a minimum of 1hr, overnight if possible
• When your ready to bake stir in the salt & pepper.

Baking

• In a large pudding tray add 1tsp of oil, lard or beef dripping- heat the tray at 220deg
• Pour the mixture into each pudding holder while piping hot
• Place in the oven and after 5 mins turn the heat down to 200deg and continue to bake for 25 minutes

Tips

• Don’t over whisk the mixture
• Don’t open the oven until the last 5mins – turn the puddings over to crisp up the bases