1. Add eggs, flour, milk and salt into a blender and mix until combined, do not over mix. Place in the refrigerator for 30 minutes.
2. Preheat your oven to 425. Add a teaspoon of fat or oil to each cup of a 12-slot cupcake pan. Place the pan in the oven for 5 min, or until smoking hot.
3. Carefully remove the oil filled pan. Immediately pour batter into pan. About 3/4 full per cupcake slot. Bake for 15-20 minutes or until each pudding has grown and turned golden brown. Do not open the oven or you can deflate your puddings.
Ingredients
Directions
1. Add eggs, flour, milk and salt into a blender and mix until combined, do not over mix. Place in the refrigerator for 30 minutes.
2. Preheat your oven to 425. Add a teaspoon of fat or oil to each cup of a 12-slot cupcake pan. Place the pan in the oven for 5 min, or until smoking hot.
3. Carefully remove the oil filled pan. Immediately pour batter into pan. About 3/4 full per cupcake slot. Bake for 15-20 minutes or until each pudding has grown and turned golden brown. Do not open the oven or you can deflate your puddings.