Batter Preparation: In a bowl with a pouring spout, blend together the flour and eggs. Gradually add the milk, whisking just until combined. Don’t worry if the batter is slightly lumpy.
Resting Time: For the best results, place the batter in the refrigerator for at least 30 minutes. You can also leave it overnight for an even more pronounced rise.
Preheat and Prep: When you’re ready to make the puddings, set your oven to 425°F (220°C). Distribute ½ teaspoon of lard or vegetable oil into each section of a 12-cavity muffin tin.
Heat the Oil: Place the muffin tin in the preheated oven for 10-12 minutes. This step ensures that the oil is hot enough to give the…
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