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Use a 12-hole muffin tray.
Add 1 tsp of oil or beef dripping to each cup.
Place tray in the oven for 5–7 minutes, until the oil is very hot and slightly smoking.
Bake the puddings:
Carefully remove the tray, then pour batter into each cup, filling about ½–⅔ full.
Immediately return tray to oven and bake for 20–25 minutes — don’t open the oven door while they bake!
They should puff up and turn deep golden brown.
Serve immediately, ideally with roast beef, gravy, and veg — or even for breakfast with jam if you like them sweet.
🔄 Tips for Success
Resting the batter helps it rise better.
The hot fat is crucial — it gives that classic crispy bottom.
Never open the oven during cooking or they might collapse.
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