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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add plain flour, eggs, whole milk, and a pinch of sea salt to a blender.
Blitz the mixture, then leave the batter to rest at room temperature for at least 30 minutes.
Add a tablespoon of olive oil to each part of a muffin tray.
Preheat the oven to 200C and place the tray inside for 15 minutes.
Carefully remove the tray, ensuring the oil is boiling hot.
Add the batter, filling each hole about halfway.
Return the tray to the oven for 20 minutes without opening the door.
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Resting the batter for an hour gives the best rise.
Do not open the oven door while they bake to ensure they rise properly.
Why should I rest the batter?
Resting the batter allows it to achieve a better rise and texture.
Can I use a different type of oil?
Olive oil is recommended for its flavor, but other oils with a high smoke point can be used.
What happens if I open the oven door?
Opening the oven door can cause the puddings to deflate and not rise properly.
Can I make the batter in advance?
Yes, you can prepare the batter a few hours in advance and keep it in the fridge.
How do I know when the puddings are done?
The puddings are done when they are golden brown and have risen significantly.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
