Makes 12 puddings. Difficulty
3 large eggs 1 cup milk 1 cup gf flour 1/2 teaspoon salt 1 Tablespoon Italian parsley, chopped 1 Tablespoon chives, chopped 1 Tablespoon sage, chopped 1 Tablespoon thyme, chopped About 6 Tablespoons pan drippings from prime rib roast or 6 tablespoons olive oil
Whisk the eggs and milk in a medium bowl. Gradually add the gf flour and salt to the egg mixture; whisk until smooth. Stir in the herbs. Let the batter stand at room temperature for 30 minutes.
Preheat the oven to 450°F. Place a standard 12 metal muffin tin in the oven and preheat the tin for 10 minutes. Spoon about 1 teaspoon of the pan drippings (or olive oil) into the bottom of each muffin cup. Return the pan to the oven for about 8-10 minutes or until the drippings are very hot. Immediately spoon about 2 generous tablespoons of batter into the muffin cups. Bake until golden and puffed, about 10-12 minutes. Serve hot.
We used Better Batter’s gluten free flour in this recipe.