Ingredients
1 cup Flour
1 cup Eggs
1 cup Milk
1 pinch Salt
1 pinch Lard or Beef Drippings
Preparation
PREPARE BATTER SEVERAL HOURS BEFORE COOKING
MAKE SURE AMOUNTS OF FLOUR, EGGS, AND MILK ARE IDENTICAL; # OF PUDDINGS WILL VARY, BUT THIS MAKES ABOUT 15 OR SO
Combine EGGS and MILK in a large bowl. Add pinch of SALT.
Use hand blender/stick mixer to combine eggs, milk, and salt ingredients thoroughly.
Let mixture rest for 10 minutes.
Sieve in FLOUR and mix again.
LEAVE MIXTURE TO REST FOR AT ROOM TEMPERATURE FOR UP TO SEVERAL HOURS (OR AT LEAST 30 MINUTES)
When time to cook, preheat oven to 450.
Place a tiny bit of lard or beef drippings into each cup of a muffin tin and place tin in hot oven until the fat is smoking..
Give the batter another good whisk/mix and fill each cup about halfway.
Return to oven and bake for about 10 minutes (AT MOST – WATCH CLOSELY), or until risen and golden brown. DO NOT OPEN OVEN TO CHECK – USE THE LIGHT!!!!!
Slit tops of each and cook another 3 - 5 minutes, but KEEP WATCHING
