Ingredients
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For the batter
For cooking
Method
-
Making the batter
Whisk the eggs and flour into a smooth batter, then gradually add the milk, whisking constantly, and finish by seasoning with salt.
-
Resting
Cover the batter and leave it to stand at room temperature for at least an hour.
60 min -
Preparing the oven and tins
Preheat the oven to 220°C (200°C for fan ovens). Put a little oil into the base of each muffin tin.
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Heating the oil
Place the oiled tins in the hot oven and leave them for 12 to 15 minutes until the oil is almost smoking.
15 min -
Pouring the batter
Quickly remove the hot tins and pour the batter into the hot oil, then immediately return them to the oven.
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Baking
Bake for 12 to 15 minutes, until the puddings have risen high and the edges are browned and crisp. Do not open the oven door while they rise.
15 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 765 kcal | 191 kcal |
| Fat | 21 g | 5,1 g |
| of which saturates | 7,8 g | 1,9 g |
| Carbohydrates | 104 g | 26 g |
| Protein | 37 g | 9,2 g |
| Fibre | 3,4 g | 0,8 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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