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1 tablespoon freshly chopped rosemary or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 medium eggs
1 cup 2% milk
4 teaspoons vegetable oil or shortening
Sift the flour into a bowl and add the rosemary, salt and pepper. Make a well in the center and pour in the eggs and milk. Whisk until very smooth and creamy. Cover and let stand at room temperature 45 minutes to an hour.
Preheat the oven to 425 F.
Place one teaspoon vegetable oil or shortening into each pudding cup. Once the oven is hot, place the pan in the oven for 4 – 5 minutes.
Remove the pan from the oven, give the batter a stir, and divide the mixture evenly between the pudding cups. Return to the oven and cook 25 – 30 minutes. Do not open the oven door until the end of the cooking time, or the puddings may collapse.
Cooked puddings can be held in a warming tray for a short time, or quickly reheated in a hot oven. Cooked puddings also freeze well for up to one month.
Our metal bakeware is made of heavy-gauge carbon steel that won’t twist, bend or warp, even under high temperatures. It maintains even heat to prevent hot spots and scorching.
The durable nonstick coating is free of harmful chemicals, so you can bake with confidence. It releases baked goods easily, which simplifies cleanup.
Wide rims with silicone insets provide a sure, comfortable grip, even when wearing oven mitts.