• 8 eggs
  • 8 oz flour
  • 1 pint milk
  • Beef fat in pan – and heat till very hot 220 – till smoking

  1. Crack all the eggs into a bowl onto the 8oz of flour
  2. Gently whisk when adding milk, to form a thick batter and rest for 24 hours in fridge in a jug
  3. Remove from fridge when turning on oven
  4. Pre-heat to 220C
  5. Heat baking tin (or muffin tray with teaspoon of beef fat in each bit) in each bit until smoking point (at least 10 minutes)
  6. Pour in the batter, quickly, forming the crust at the sides and the top.
  7. Bake for 20-25 minutes until nicely risen and golden.

Creamed mushroom for filling

Brown finely Diced shallot in butter with a pinch of salt, garlic, some rosemary

Add cubed mushrooms

Add cream at the end and stir in gently

  • Use beef fat or sunflower oil or veg oil – high smoking point
  • Don’t open oven
  • Freeze puds until ready to use



Filed under: Puddings