Course: Main Course
100g Plain Flour
1/4 teaspoon Salt
3 large eggs
225 ml Milk
good pinch of black pepper (optional)
Beef Dripping or Sunflower Oil to cook
Put flour, salt and pepper into a bowl make a well and add the eggs, whisk until incorporated then gradually add the milk and whisk until smooth.
Pour the batter into a jug, cover and leave to sit in the fridge for at least an hour, but preferably overnight.
When ready to cook, preheat oven 220C, 200C Fan or Gas 7. Put a small knob of beef dripping or a dessert spoon of sunflower oil into a 12 hole muffin pan and place near the top of the oven (leave enough room for them to rise) and leave until smoking hot. Divide the mixture amongst the 12 holes of the muffin pan (working as quickly as possible) and put them back into the oven.
Cook for 20 to 25 minutes or until the puddings are well risen and pale golden brown. Open the oven door to let out the excess steam and continue to cook for another five until they are golden brown.