Please Fave the Original Submission here.

Please note that this -isn't- the traditional version, but it IS a great recipe from !

******************************

One just about has to have these to go with the Smoked Ribeye Roast ( here: http://www.furaffinity.net/view/15319332/ ). Crispy on the outside, tender and chewy inside, and gently flavored with chives and the succulent pan drippings from the roast. YUM!

Wuffy kicked this up a little with some whipping cream instead of milk, and the addition of chopped fresh chives for a bit of complexity.

This recipe is a case of "technique" trumping ingredients: you really need to have your batter ready to pour the moment the heated pan comes out of the oven. Then pop that sucker right back in that hot box!

The only leavening agent in these is the whipped eggs, and they rely on that hot oil and quick heating to puff up properly.

Note: These are normally made with pan drippings, but any fat will work; oil, butter, etc. If you use an oil with less savory flavors (like butter), you can put honey over these and serve them for dessert instead of a savory side dish with the meat gravy.

Ingredients

1 1/3 C Flour
1 C whipping Cream
~1/2 C Milk
3-4 Eggs
1 tsp Salt (or less, if pan drippings are very salty)
3 Tbs chopped fresh Chives (Optional)
Fat (beef pan drippings, butter, or an oil with a high smoke point, like Canola)

Directions:

Make the batter:
Sift the flour into a large bowl.

Add the salt, eggs, and cream. If using, add the (optional) chives.

Whisk together thoroughly. It should make a rather thin, lump-free, somewhat frothy batter that just coats the back of a spoon. If necessary, add additional milk to thin it out to the right consistency.

Transfer the batter to a pouring container (pitcher or large measuring cup, etc.), and refrigerate for about 1/2 to 1 hour.

Bake the Puddings:
You can bake your puddings in a loaf pan, large muffin tins, or a popover pan.

Preheat the oven to 400 degrees.

If using muffin or popover pan, put about 1 Tbs of fat in the bottom of each cup. If using a loaf pan, add enough fat to coat the bottom to between 3/16 - 1/4 inch.

Put pan in pre-heated oven. Heat pan and fat for 8-10 minutes (fat is likely to smoke some. Be careful when removing pan!)

Remove your pouring container from the refrigerator.

Carefully remove pan from oven and place on trivet.

QUICKLY fill the cups or loaf pan between 1/2 - 2/3 full. (The puddings will puff up high above the top of the pan!)

Quickly return the pan to the hot oven.

Bake for ~10 minutes.

Reduce oven temperature to 375 degrees.

Continue baking for ~20 minutes more, until puddings are puffed up high, crispy on the outside, and tender/chewy in the middle.

DO NOT open the oven door while puddings are rising, or they can fall.
Remove and serve immediately with gravy

If using butter or oil for the fat, you can serve these as desserts with honey.

OPTION: Slice individual puddings in half. Add some sour cream, capers, and smoked salmon and a few drops of lemon juice and devour!

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being