Ingredients
- 2 eggs
- 1/2 teaspoon salt
- 1 cup flour
- 1 cup milk
- 1 egg white, room temperature
- 2 tablespoons unsalted butter, melted
Directions
In a blender, blend the eggs, salt, flour and milk for 30 seconds. Chill the mixture, covered, for 30 minutes.
Preheat the oven to 450 degrees F, and place a muffin pan in the oven so that it is hot when the batter is ready. In a small bowl, beat the egg white to soft peaks, and fold into chilled mixture.
Grease the hot muffin pan with the melted butter. Pour in the batter, filling them about half full. Bake for about 20 minutes, until the pudding is puffed and browned.
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By plcol1953_11584267
pine grove, CA
on January 06, 2013
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I am shocked that no one has written a review for this recipe...I have been making these yorkies (as my daughter calles them for the past 10 years or so. I couldn't find my spilled on copy of the recipe so I looked for it on the website. Oh my what an easy and tasty pudding this makes. I use meat juice instead of butter and it makes it that much better. They puff up nicley and are very creamy inside. thanks Susan and Mary Sue.
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