100 g plain flour
100 ml milk
2 large eggs
Salt pepper to taste
Rapeseed oil or fat taken from the roast

Makes 12 small and 12 mini puddings


Preheat oven to 220 degrees gas mark 7

Put the flour and seasoning into a large jug
Using a hand whisk mix the eggs into the flour adding the milk a little at at time until all
ingredients are combined. The mixture should be thin and resemble single cream.
Beat well for a few minutes and leave to stand for 30 minutes.

Add a drop of oil into the bun tins. Place in the oven for 5 minutes until smoking hot.

Pour a little mixture into each half filling each section. Bake for 10 minutes until we’ll risen and golden brown. Don’t be tempted to open the oven whilst cooking.

Fill the mini puddings with a black olive and a shaving of Parmesan and serve as a canapé.

Serve the small puddings with the Sunday roast.

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