Ingredients
1 cup all-purpose flour
1 cup whole milk
4 large eggs
1/2 teaspoon salt
1/4 cup vegetable oil
Directions
Preheat your oven to 425°F (220°C) and place a muffin tin or popover pan inside to heat.
In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually whisk in the milk until a smooth batter forms.
Remove the hot pan from the oven and carefully pour a small amount of vegetable oil into each cup. Return the pan to the oven for a few minutes until the oil is hot.
Working quickly, pour the batter into the hot cups, filling each one about halfway. The key to achieving that bakery-style rise is to ensure the batter and oil are hot when combined.
Place the pan back in the oven and bake for 20-25 minutes or until the puddings are puffed and golden brown.
Once baked, transfer the puddings to a wire rack to cool slightly before serving hot with your favorite roast dinner or filling.
Nutrition Facts
Calories:
214
Fat:
11.1
Carbohydrates:
19.3
Protein:
8.9
Sodium:
233
Fiber:
0.7
Sugar:
2.2
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