3 large eggs
1 cup whole milk (250 ml)
1 cup all purpose flour (250 ml)
1 Tbsp chopped fresh parsley (15 ml)
1 Tbsp chopped fresh chives (15 ml)
2 tsp chopped fresh sage (10 ml)
2 tsp chopped fresh thyme (10 ml)
⅓ cup clarified butter or pan drippings from a beef roast (75 ml)
1. In a medium bowl, whisk eggs just to blend. Gradually whisk in milk. Sift flour and salt into egg mixture and whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes. Re-whisk before using. Transfer to large measuring cup or pitcher with a spout so easy to pour.
2. Preheat oven to 450 degrees F.
3. Heat muffin tin with 12 muffin cups in oven for 10 minutes. Tranfer drippings or melted butter to measuring cup with spout so can easily pour into the muffin tin. Pour about 1 tsp. drippings or melted butter in each muffin cup. Return pan to oven until fat is hot are very hot, about 6 to 8 minutes. Pour batter evenly into the muffin cups onto the hot fat. (The key to these puddings puffing up is that the fat should be really hot when you add the batter.) Bake until puddings are golden and puffy, about 12 to 15 minutes. Puddings will sink slightly in centre. Serve immediately out of oven while still hot.