Yield:
36 individual puddings
Level:
None

Ingredients

Directions

Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.

Preheat oven to 425 degrees F.

Put 2 mini-muffin pans on 1 baking sheet and put remaining pan on another baking sheet. Spoon 1 teaspoon oil into each cup. Put first baking sheet in middle of oven 3 minutes to heat oil in cups. Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks. Repeat procedure with other baking sheet. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and re-crisp in a 300 degree oven 10 minutes.

IDEAS YOU'LL LOVE

Yorkshire Pudding Popovers

Recipe courtesy of Nancy Fuller

Brownie Pudding

Recipe courtesy of Ina Garten

Fancy Bread Pudding

Recipe courtesy of Ree Drummond

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Corn Pudding

Recipe courtesy of Tanya Holland

Individual Chicken Potpies

Recipe courtesy of Ree Drummond

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Panettone Bread Pudding

Recipe courtesy of Ina Garten

Chocolate Pudding

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking