• 3 large eggs
  • 165g whole milk
  • 115g plain flour
  • 5g salt
  • about 1/4 cup rendered beef or pork fat, olive oil or melted butter


  1. Preheat oven to 200C degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not over mix. Allow the batter to rest 30 minutes at room temperature.
  2. Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.