Difficulty: Medium - experience needed
Serves: 8 to 12
1/2 cup 2% milk
1/2 cup cool water
pinch each of salt & pepper
1 cup all-purpose white flour
Preheat oven to 425
Beat eggs in a med size bowl with a wire whisk. Add milk and then water and whisk until mixed well. Add salt and pepper then gradually whisk in flour until smooth.
Put a dollop of butter into 8, 10 or 12 muffin cups (8 for larger puddings, 10 for med and 12 for small) Place pan in oven until butter is melted and sizzling and pan is hot.
Remove pan and divide pudding mix between prepared muffin cups.
Return to hot oven and bake at 425 for 15 mins and then reduce oven to 350 (without opening the door) and continue to bake for 10 mins more. (bake a little less if you are making 12 small ones, 8 or 10 result in a taller pudding) Do not open the oven at all during the whole cooking time or your puddings will collapse :(
When done, serve hot with your roast beef and gravy.
* Some like filling the center with gravy or some with butter. Either way they are a special treat with a roast beef dinner :)
**My Husband's favorite addition to a nice roast beef dinner. They are worth the little extra effort and then the wait while they are baking, after your roast is done.
*** This is a recipe I have used for over 20 years, from an unknown recipe, that I have adjusted several times to my liking and for better results.