Being a Yorkshire lass, I take great pride in making these puddings the bigger the better! The only drawback is not having a big enough plate for them!
Preheat oven to 400 degrees F (200 degrees C).
Place a muffin tin in the preheated oven.
Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes.
Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven.
Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top.
Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.
Per Serving: 185 calories; protein 7.7g; carbohydrates 19.7g; fat 8.1g; cholesterol 129.3mg; sodium 89mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.