Ingredients Jump to Instructions ↓

  1. 3 cups 594g / 20oz Eggs (large)

  2. 1 cup 237ml Whole milk

  3. 1 cup 62g / 2 1/5oz All-purpose flour

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1 tablespoon 15ml Chopped fresh parsley

  6. 1 tablespoon 15ml Chopped fresh chives

  7. 2 teaspoons 10ml Chopped fresh sage

  8. 2 teaspoons 10ml Chopped fresh thyme

  9. 1 teaspoon 5ml Chopped fresh rosemary

  10. 6 tablespoons 90ml Reserved pan drippings - seeNote

  11. 6 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. * Note: From "Roast Prime Rib With Madeira Sauce And Horseradish Sauce" (see recipe).

  2. Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.

  3. Preheat oven to 450 degrees. Place 16 standard (1/3 cup) metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup. Return pan to oven until drippings are very hot, about 8 minutes.

  4. Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.

  5. This recipe yields about 16 puddings.


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