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3 large eggs
1 cup whole milk
1 cup all-purpose flour
1 pinch salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1/3 cup clarified butter or 1/3 cup pan dripping, from a beef roast


Lightly whisk eggs in a small bowl, then gradually whisk in milk. Sift the flour and salt into the egg mixture, then whisk until the mixture is smooth.

Whisk in all the herbs. Set aside to rest for 30 minutes at room temperature.

Meanwhile, preheat the oven to 450F.

Re-whisk the mixture then transfer to a measuring cup or other pitcher with a nice pouring spout.

Heat your muffin tin in the oven for 10 minutes. Add 1 teaspoon of meat drippings or clarified butter to each muffin cup, then heat that for 6 minutes in the oven.

Pour the batter evenly into the hot muffin cups, then bake until puffy and golden, about 12 to 15 minutes. Puddings will deflate slightly once removed from the oven.

Serve hot.

This can also be made into a large pudding by using a pie plate and following the same procedure. It will only take a few minutes longer to cook.