|3/4 cup||flour — cake|
|2 Tbs||butter — melted|
Preheat the oven to 190°C
Pour 5 ml of oil into 8 muffin holes of a muffin tin. Place in oven until oil is sizzling hot
Sift flour and salt into a bowl. Stir in the beaten eggs and melted butter
Whisk in the milk until smooth.
Divide the mixture into the hot muffin tin.
Bake for + – 25 minutes, remove from oven. Turn heat down to 160 °C, prick holes in the puffed up “puddings” and put them
back into the oven for +- 5 minutes(to dry out).
Make in advance and just pop into a 180°C oven for 8 minutes to heat up.
Serve with your roast and enjoy smothered in gravy.
Take a look at Carey’s great article: Tips and tricks for the best gravy.